Asian Hot Pot Soup With Chicken Dumplings
Ingredients
1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
Chicken dumplings:
1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
Chicken dumplings:
1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
Directions
- Place the first seven ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
- Place 1 tablespoon chicken mixture in the center of one wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form three to five folds.
- Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
- Line a steamer basket with four cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Yield: 2-1/2 dozen.
