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 Vegetable and Chicken Dumplings
Ingredients
60 thin wonton wrappers2 pounds Chinese broccoli or 1½ pounds tender greens Filling ½ pound skinless, boneless chicken breast, finely chopped 1 cup finely chopped bok choy leaves ½ cup finely chopped jicama or bok choy stalks 4 dried shiitake mushrooms, soaked, stems removed, and chopped ½ cup black fungus, soaked and chopped (optional) 1 teaspoon sesame seed oil ½ teaspoon salt 3 teaspoons cornstarch 1 egg white Directions
1. In a large bowl, combine filling ingredients, and mix well.2. To make each dumpling, place 1 teaspoon filling in a wonton skin, fold in half, pinch edges to seal the dumpling. Repeat with remaining filling and wonton skins. 3. In a large pot bring 10 cups of water to boil, add dumplings and cook until dumplings float to the water surface, about 7 to 8 minutes. Remove dumplings from water, set aside. 4. Cook the Chinese broccoli in the boiling water until tender but crisp, about 10 minutes, remove from water. 5. For one serving, place 6 dumplings and ½ cup of the cooked broccoli in a small bowl and serve. Suggestions: • Dumplings can be served in supreme stock or chicken broth and leafy green vegetable, garnish with carrots and string beans. • Uncooked dumplings can be frozen for later use. Cook frozen dumplings in boiling water, thawing before cooking is not necessary. |
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