Szechwan Spicy Chicken Dumplings

Course : Dumplings
Serves: 1
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1/2 pound boneless skinless chicken breast -- cut in 1 inch cubes
2 large egg whites
1 tablespoon cornstarch
1/4 teaspoon sugar
1 dash salt
1 tablespoon chinese cooking wine
3 tablespoons water
4 tablespoons garlic finely chopped
4 tablespoons szechwan preserved vegetable
4 medium scallions -- green part included, trimmed and chopped
4 tablespoons hot oil -- (or to taste)
1 teaspoon sugar
4 tablespoons light soy sauce
4 teaspoons red wine vinegar

Preparation / Directions:

Put all ingredients in the bowl of a food processor and process until more or less smooth. Put all ingredients in a blender, and blend, scraping down as needed to form a fine paste. Spoon into a bowl. Fill Round dumpling wrappers by spooning a tsp. or so of filling into the center of the round wrapper. Wet the edge, and fold in half to form a crescent, pressing the edges together with a wet finger. Set aside on a plate. To cook the dumplings, bring a large quantity of water to a boil. When the water is boiling furiously, add the dumplings and 1/2 cup of cold water. Let cook for a few seconds after the dumplings rise to the surface. Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander and the sauce on the side.

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  (5 3/4 Stars!)
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