COOKED CHICKEN POTSTICKERS (CHINESE DUMPLINGS)

Cooked chicken potstickers (Chinese dumplings) image

Provided by Heidi Hoerman

Number Of Ingredients 10

1 c coarsely chopped cabbage (green, napa, or savoy)
1 sliced and washed leek, white and light green parts only
2 to 3 green onions (scallions), green and white parts, coarsely chopped
3 to 4 clove garlic, peeled
2x1x1-inch piece of fresh ginger root, peeled and cut into several pieces
1 c cooked chicken meat (dark meat is more flavorful)
1 Tbsp soy sauce
1 Tbsp rice vinegar
dash(es) chinese hot oil or hot sauce
1 pkg wonton skins (about 60)

Steps:

1. In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
2. Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
3. Mix together cabbage mixture with chicken mixture.
4. To assemble dumplings, lay a wonton skin on a flat surface.
5. Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
6. Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
7. Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
8. Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
9. Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
10. If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.