Ingredients

1 lb ground chicken meat (may substitute shrimp, turkey or pork)
¼ cup chopped water chestnuts
2 scallions, chopped
¼ cup finely chopped carrot
2 T chopped cilantro
1 ½ T minced garlic
1 tsp peeled and grated ginger
1 tsp pure sesame oil
1 tsp soy sauce
2 tsp sugar
2 T corn starch
24 won ton wrappers (round ones preferred for this recipe)

Directions

Using wet hands combine all ingredients (except the won ton wrappers) in a mixing bowl until well combined.

Place wrappers on a work surface and cover with a damp towel. Working with one wrapper at a time, place 1 T filling in center of each wrapper. Gather edges around filling to form a basket. Gently squeeze center of dumpling to expose filling at the top. Gently flatten bottom of dumpling.

Place a piece of parchment in a bamboo steamer and place dumplings on parchment. Don’t overcrowd. Cover steamer and place on wok half filled with boiling water. Be sure that steamer does not come in contact with the water. Steam dumplings for 12 minutes. Add more boiling water to wok if necessary. Serve with Sambal Chili Sauce (recipe follows).

Sambal Chili Sauce

2 tsp. Sambal Oelek
1 tsp. sugar
¼ cup unseasoned rice vinegar
1 T chopped cilantro leaves
1 scallion, finely minced

Combine all ingredients and mix well.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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