Our journey into Asian cuisine continues this month with Michael Smith’s Chicken Dumplings. I have also made a shrimp version of this dish which is even tastier but I know not everyone eats seafood and the original recipe using chicken is very delicious. The best part about this recipe is it is super easy! Minimal chopping and this recipes makes around 20 dumplings so you are not spending an entire afternoon in the kitchen bringing corners of wonton wrappers together.
Here are the ingredients: chicken breasts, ginger, green onions, cornstarch, oyster sauce and wonton wrappers. I managed to find oyster sauce at my grocery store so you probably have it at yours in the Asian foods section too. I hope so! Oyster sauce not only flavours this dish, it seasons it too. Go here for Michael Smith’s complete recipe.
This is genius! Just whizz it all up together in your food processor. No real chopping! Next time, I am going heavier on the ginger, I think I held back too much.
I used my mini ice cream scooper that I use for making truffles to move the filling from food processor onto the wonton wrapper, I know, so wrong eh? But it works! And my hands stayed clean. I love that. I watered the edges and brought them together just like I did for the Veggie Potstickers:
I lined the steamer with parchment paper to prevent them from sticking, which they will. Trust me, I learned the hard way!
The recipe said only to steam them for five minutes but that just did not seem long enough to be safe so I steamed them for closer to ten minutes.
Perfect little doughy jewels! Like I said, this recipe with seafood is over-the-moon delicious but those who are more fans of chicken like my husband, you are going to love these. I did and I am not a huge fan of chicken. Even for me though, these little treats were heaven!