Steaming makes Art Smith's tangy chicken dumplings more burstingly scrumptious.
Servings: Makes 40 dumplings
Dipping sauce:
  • 3/4 cup reduced-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon minced fresh cilantro
  • 2 to 3 teaspoons Asian garlic chili paste
  • 1 clove garlic , minced
Minced chicken filling:
  • 2 tablespoons chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch , plus extra for dusting
  • 1 tablespoon sesame oil
  • 3 tablespoons minced scallions
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 2 cups minced cooked chicken (light and dark meat)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 40 wonton skins
To make dipping sauce: In a medium bowl, blend all ingredients.

To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.

Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.


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