Chicken Dumplings

Photo: flickr user arnold | inuyaki

Ingredients

1 pkt round dumpling wrappers or package square wonton wrappers

water, for sealing dumpling edges

1 whl chicken, breast, boneless, skinless, cut into ¼ inch dice

1 tablespoon soy sauce

teaspoon chopped garlic

1 teaspoon rice wine

cup shiitake mushroom, sliced

cup fresh corn, kernels or ½ cup frozen corn, ker

cup coarsely chopped kimchee

cup chopped green onion

cup coarsely chopped bamboo, shoot, strips

1 tablespoon oyster sauce

1 pch salt

Preparation

In a food processor coarsely chop the chicken and marinate in soy sauce, garlic and rice wine for 20 minutes.

Combine with remaining filling ingredients. Take one dumpling wrapper and moisten 1/2 of outer edge with water. Place 1 tsp. of filling in the middle, fold over and press edges to seal well. Repeat with remaining wrappers and filling.

Bring a large pot of water to a boil. Drop in dumplings 10 to 12 at a time. Cook until they float and wrappers look translucent. It will take approximately 3 to 4 minutes.

Lift out with a spider, drain well and serve.