szechuan chick’n dumplings
- 3 tbsp rice vinegar
- 3 tbsp tamari
- 3 tbsp honey, agave or maple
- 1/2 tspfresh chili, minced
- 2garlic cloves, minced
- 1 pkg gardein chick'n scallopini, torn into pieces
- 3 tbsp toasted sesame oil
- 1/4 cup shallot or white onion, minced
- 3 cloves garlic, minced
- 2 1/2 tbsp fresh ginger, minced
- 1 cup water chestnuts
- 1/2 tspsea salt
- 1 tbspcornstarch
- 1/4 cupgreen onions, minced
- 2 1/2 tbspmaple syrup
- 1 1/2 tbsp sambal*
preparationBring a fry pan to medium to high heat and add the sesame oil, white onion, garlic and ginger. Sauté for 2 to 3 minutes until caramelized, remove from heat and set aside.
In a food processor, add the water chestnuts and pulse to a coarse consistency. Add the Gardein and pulse until coarsely minced.
Place the mixture in a bowl and add the sautéed onion mixture, sea salt, cornstarch, green onions, maple syrup and sambal. Combine well.
1 pack round dumpling wrappers (vegan options available)
Small cup of water for moistening
1 to 2 tbsp olive oil or oil spray
Gather the bowl of filling, a small cup of water, the dumpling skins and a sheet pan. Lightly sprinkle some cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan).
To assemble the dumplings, place about a tablespoon of dumpling filling in the center of each dumpling skin. Using a small bit of water on your finger, moisten around the edge of half of the skin (more traditional). Fold it into a taco shape. Starting with one corner of the skin facing you, begin crimping around the edge until the dumpling is sealed.
Add a small amount of oil in a fry pan on medium heat, or spray oil on the pan and sear dumplings until just golden on the bottom. Add a splash of water to the pan, cover and reduce the heat. Allow the dumplings to steam for about 3 to 4 minutes or until they are heated through.
*Alternatively, use a bamboo steamer basket or your favorite steamer. Bring water to a boil, place the dumplings in the steamer basket and steam over the water for about 3 minutes or until they are heated through.
Whisk ingredients in small bowl and serve with cooked, hot dumplings.