Why I chose this recipe:
Ever since my husband and I met 18 years ago, we have been obsessed with dumplings. Many years ago we first enjoyed dumplings on the Upper West Side of Manhattan at Ocean Grill. Ten years later, while watching FoodNetwork, I saw a segment that featured the dumplings at Dim Sum Go Go on East Broadway in New York City. I, of course, had to trek to ChinaTown immediately to check this place out. It did not disappoint. After that, anywhere we went, if they had steamed dumplings, we would order them and rate their “worthiness”.
So with this new-found obsession, I decided I needed to make my own steamed dumplings. Trial and errors ensued and the result is the following recipe. I still search and learn from every restaurant and dumpling I inhale. ☺
Just last week we were in London and I found a fantastic restaurant on YELP that highlighted its dumplings. At HKK Restaurant on Worship Street we had the best dumplings we have had since going to Buddakan on 9th Avenue in New York City.
If you find yourself in these cities and have a love of dumplings, venture to these spots. However, when you are home, it is worth taking a few minutes to whip up Quick Chick Kitchen’s chicken and shrimp dumplings and .
Dumpling Ingredients
1 lb. boneless, skinless chicken breast
½ lb. uncooked shrimp
1/3 cup minced red onion
1 ½ cups jicama, minced
5 cloves of garlic minced
5 scallions, minced
Dash of salt
1 Tbsp rice wine
2 Tbsp fresh ginger, peeled and minced
2 Tbsp cilantro, chopped
1 Tbsp Thai red pepper or jalapeno pepper, minced
50 Fresh wonton wrappers, slightly more than one package
3 Tbsp of water in small bowl for wonton wrappers
Dipping Sauce Ingredients
¼ cup sweet soy sauce
¼ cup lite soy sauce
2 Tbsp ponzu sauce
¼ tsp wasabi paste
1 tsp pickled ginger
1 tsp sesame seeds
Directions
Combine all dipping sauce ingredients in medium-sized bowl and whisk to combine. Set aside or in refrigerator until ready to use. (Can be stored in the refrigerator for one week.)
Mince onion, jicama, chicken and shrimp one at a time in a food processor and place in large bowl.
Add garlic, scallions, salt, rice wine, ginger, cilantro and thai chili to large bowl. Stir until fully combined.
Place a spoonful of mixture into the center of one wonton wrapper.
Dip your index finger into water bowl and gently add a small amount of water around the edges of the wonton wrapper.
Pinch opposite corners together in the center of the wonton to make star.
Press corresponding sides together to completely close the star.
Place on a cookie sheet covered with parchment paper.
Continue with each wonton wrapper until filling is gone.
Freeze until ready to steam.
Once ready to steam, spray bamboo steamer basket with cooking spray so dumplings do not stick. (If using a 10-inch bamboo steamer, fill a 11-inch stock pot with 1 inch of water in the base. If using a slightly smaller stock pot, fill with 3 inches of water. )
Cover and bring to a boil.
Place approximately 10 frozen dumplings into each layer of the bamboo steamer you are using and cover. Place filled bamboo steamer into or on top of stock pot (depending on size of stock pot you are using).
Steam for 10 minutes.
If using larger stock pot, use tongs to remove bamboo steamers from stock pot. Place bamboo steamer with cooked dumplings inside directly on serving plate.
Serve with dipping sauce. Dumplings will be piping hot and delicious.
These dumplings can be used as an appetizer or, as my husband and I love often do, as our healthy entree with one of my Quick Chick Kitchen salads for a fabulous, yet light dinner.