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DUMPLINGS - POT STICKERS - CHICKEN - Chicken Dumplings with Sweet and Spicy Dipping Sauce
Nb persons: 6
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| Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce Recipe courtesy of Sandra Lee EPISODE: Dim Sum and then Some Ingredients Dipping Sauce: | |
| 1/2 cup | ponzu, (available in the Asian section of most markets) |
| 1 teaspoon | hot sauce |
| 1/2 teaspoon | stir-fry seasoning mix |
| Wontons: | |
| 1/2 pound | ground chicken |
| 1 | scallion, chopped |
| 1 tablespoon | stir-fry seasoning mix |
| 1 (12-ounce) package | round wonton wrappers |
| 2 tablespoons | vegetable oil |
Directions
For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/pan-fried-chicken-dumplings-with-sweet-and-spicy-dipping-sauce-recipe.print.html?oc=linkback
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