Crispy Pan Fried Chicken Asian Dumplings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hebrews 12:6

    [6] For the Lord disciplines the one he loves,

        and chastises every son whom he receives.”

14 oz ground chicken thighs

2 T roasted garlic

1/4 t salt

1/4 t white or black pepper 

2 T Soy sauce

1 T sake

1 t picked Ginger, chopped 

1 t sugar

1 Leek, chopped

3 green onions

1 egg

1 T cornstarch 

30 won ton wrappers

2 T oil, separated 

2 T toasted sesame oil, separated 

Grind thighs in food processor 

Make the meat paste by adding ground chicken and all ingredients except onions and Leeks 

Add them after mixing the meat and seasonings

Lay large sheet of parchment out

Using a scoop place balls on parchment leaving a space between the balls for laying the wrapper

Meat paste should be stiff and hold together

Add a wrapper on meat paste ball

Twist making a dumpling

Cool for 20 min in fridge

Add 1 T of oil to large skillet, brush across bottom

Add won tons open side down

Heat skillet to medium 

Sauté 4 min 

Add 3/4 c water

Cover

Steam 4-5 minutes

Be sure not to over cook and burn bottom 

Using tongs make sure they are not sticking

Uncover

Add 1 T oil and 1 T toasted sesame oil

Shake pan while cooking 5 minutes 

Flip dumplings cook another 5 min

Internal temp should be 170-180

Serve open side down

Dip in sweet chili Thai sauce