Steamed Pacific Rim Dumplings with Minced Chicken

Created by Art Smith

Steaming makes Art Smith's tangy chicken dumplings more burstingly scrumptious.

Servings: Makes 40 dumplings

Ingredients:

Dipping sauce:
•3/4 cup reduced-sodium soy sauce
•1/4 cup rice wine vinegar
•1 tablespoon firmly packed brown sugar
•1 tablespoon minced fresh cilantro
•2 to 3 teaspoons Asian garlic chili paste
•1 clove garlic , minced

Minced chicken filling:
•2 tablespoons chicken broth
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon cornstarch , plus extra for dusting
•1 tablespoon sesame oil
•3 tablespoons minced scallions
•1 tablespoon minced garlic
•1/2 tablespoon minced ginger
•2 cups minced cooked chicken (light and dark meat)
•1/2 teaspoon salt
•1/8 teaspoon freshly ground pepper
•40 wonton skins

Directions:

To make dipping sauce: In a medium bowl, blend all ingredients.

To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.

Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.

From Oprah.Com