Curried Chicken Dumplings

Course : Chinese
Serves: 1
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3 tablespoons corn oil
1 large onion -- finely diced
1 tablespoon ginger root -- minced
1 tablespoon curry powder
4 large shiitake mushrooms -- finely diced
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon white pepper
3 medium scallions -- finely diced
1/4 cup chicken stock
1 pound chicken breast -- skinless, boneless, coarsely chopped

Preparation / Directions:

Heat the oil in a medium saucepan and add the onion and ginger. Cook over high heat until onion is golden, about 3-4 minutes. Add curry powder and mushrooms and cook while stirring for about 2 to 3 minutes. Add soy sauce, salt, white pepper and stir until blended. Set aside to cool. When mixture is cool, add the scallions and chicken stock and mix well. Mix in chopped chicken, stirring, until all ingredients are thoroughly blended. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe and roll out round skins 3 inches in diameter. Or buy dumpling or wan ton skins. If square, cut skins into rounds as large as possible. Place about 2 teaspoons of filling in the center of each dumpling skin. Fold the skin to form a half moon and seal the edges with water or egg wash. Heat about 6 inches of oil in a frying pan to 325F. Fry the dumplings a few at a time until golden brown on the outside. Remove from oil and allow to drain on paper towel. Serve hot with red bell pepper dipping sauce. Dumplings can be frozen and kept 3-4 months. They will be more moist inside if frozen before frying. Fry the frozen dumplings in 325F oil in small batches in two stages. For the first frying, fry them for only 2-3 minutes. Remove from oil onto paper towel for at least 10 minutes. Fry the dumplings a second time until golden brown on the outside. If you try to fry the frozen dumplings in one frying, the skins will not be crispy.

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