Steamed Chicken Dumplings With Soy-Sesame Dipping Sauce

[m-chan68]

Dumplings

1-1/2 cups finely chopped napa cabbage, blanched until just wilted and drained of all liquid
3/4 lb ground chicken or pork
2 tbsp soy sauce
2 tbsp Chinese cooking wine (Shaoxing) or sherry
2 green onions, finely chopped
1 tbsp sesame oil
1 clove garlic, minced
1/8 tsp salt
1 lb round potsticker or gyoza wrappers (about 64 wrappers)
3 tbsp vegetable oil, divided
1-1/2 cups chicken broth, divided

Dipping Sauce

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine vinegar
1 green onion, chopped
2 tsp minced fresh gingerroot

Place the cabbage, chicken or pork, soy sauce, cooking wine, green onions, sesame oil, garlic and salt in a large bowl and mix well. Place 1 tsp of the filling in the middle of the wrapper. Brush the edges of the wrapper with a little water. Lift the two opposite edges of the circle and pinch them firmly together. The seam will be across the top of the dumpling. Working from the centre, pinch the wrapper together to make tightly sealed packet. Place on a waxed paper-lined tray and cover with a sheet of plastic wrap to prevent drying out. Continue with the remaining filling and wrappers.

Working in three batches, heat 1 tbsp oil in a large, non-stick skillet set over medium-high heat. Arrange 1/3 of the dumplings, bottoms down (seams up) in a single layer in the pan. Fry for 1 or 2 minutes until the bottoms are golden brown. Add 1/2 cup chicken broth, cover the skillet tightly with a lid, reduce heat to low and cook 5 minutes or until the dumplings are tender and most of the broth has been absorbed. Uncover the pan, turn the heat to medium and continue cooking until the liquid gone and the bottoms of the dumplings are well browned. Remove to serving platter and keep warm until ready to serve. Combine the dipping sauce ingredients in a small bowl and serve. Makes approximately 64.

[Dave]

Looks like I might be heading to the grocery store.