Chicken Dumplings
By: Anonymous
Published: Thursday, February 11, 2010 - 3:20pm

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

1 In a food processor coarsely chop the chicken and marinate in soy sauce, garlic and rice wine for 20 minutes. 2 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. 3 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. 4 Lift out with a spider, drain well and serve.