Sesame Chicken Dumplings with Ginger Soup

Loved this recipe from Half Baked Harvest - probably Elliott’s favorite recipe. Customized a bit and including my own dumpling wrapper recipe.

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Ingredients

Dumpling Filling + Soup

• 1 pound ground chicken or pork

• 2 tablespoons fresh grated ginger

• 1 clove garlic, minced or grated

• 2 cups roughly chopped spinach or bok choy

• 2 tablespoons plus, 1/4 cup low sodium soy sauce

• black pepper

• round dumpling or wonton wrappers

• 1/4 cup plus, 1 tablespoon raw sesame seeds

• 3-4 medium shallots, thinly sliced

• 3 cups chicken broth

• 2 tablespoons rice vinegar

• 5 tablespoons sesame or olive oil

Wonton Wrapper

• 2 cups all purpose flour

• 2/3 cups warm water

• 1/2 tsp salt

Instructions

Wonton Wrapper

1. Combine the water and flour - use 3/4 of the water and gradually add it in as you need it/work it in

2. It should form a dry looking ball of dough. It’ll look crackly - but that’s okay. Mix until there isn’t any loose flour

3. Cover and let it rest in a warm place for 15-20 minutes

4. After the rest, continue to knead it - it shouldn’t be as dry, but not elasticy like a bread dough

5. Cut it into small chunks and roll them out into wrappers. They should be thin, but not paper thin.

Making the Dumplings

1. In a medium bowl, combine the raw chicken, bok choy, 1 tablespoon ginger, garlic, 2 tablespoons soy sauce, and a pinch of black pepper.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

3. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate.

Make the Broth

1. Heat 2 tablespoons of oil in a medium pot. When the oil shimmers, add the shallots and cook until fragrant and caramelized, about 4 minutes. Add 1 tablespoon ginger and cook another minute. Add the broth, 1/4 cup soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.