Ginger Chicken Dumplings

3 ratings
Rate This Recipe

Ingredients

  • 1 pound ground chicken
  • 5 tablespoons soy sauce, divided
  • 4 tablespoons TABASCO® brand SWEET & Spicy Pepper Sauce, divided
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 large egg white
  • 1/2 cup chopped water chestnuts
  • 35 won ton wrappers
  • 2 tablespoons rice vinegar

Preparation

To make filling, combine chicken, 1 tablespoon of the soy sauce, 2 tablespoons TABASCO® SWEET & Spicy Sauce, garlic, ginger, sesame oil, egg white, and water chestnuts in a large bowl; mix well using your hands or a large wooden spoon. Refrigerate until ready to make dumplings.

Combine the remaining 4 tablespoons soy sauce, 2 tablespoons TABASCO® SWEET & Spicy Sauce, and vinegar in a small bowl and set aside until ready to serve.

Place a scant tablespoon of chicken filling in the center of a won ton wrapper; wet edge of wrapper with water and fold in half diagonally to make a triangle. Press edges together and place dumpling on a plastic wrap-lined baking sheet. Repeat with remaining filling and wrappers. Dumplings can be frozen at this point for up to 3 weeks.

To cook dumplings, place a steamer rack in a large pot with 1/2 inch of water in it, or set up a bamboo steamer in a large frying pan. Line steamer rack with lettuce leaves, or lightly oil bamboo trays with sesame oil, and bring water to a boil. Arrange dumplings side by side, not touching, on rack. Cover and steam 12 minutes. Serve hot with dipping sauce.

Makes 35 dumplings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More