Fresh ginger, chives, lime zest, minced garlic, and soy sauce combined with chopped chicken and then steamed inside of store-bought wonton wrappers- these only take about twenty minutes total to make and they are so addicting! These are my go-to dinner when I don't really want to cook and the idea of ordering (another) pizza has my wallet crying and my lovehandles happy. These are pretty healthy and the chewy texture is oh-so-satisfying.
Time: 20 minutes
Makes: about 20 dumplings
YOU WILL NEED:
2 boneless, skinless chicken breast, chopped finely
2 cloves minced garlic
1 egg
1/2 tsp. grated lime zest
1/2 tsp. grated ginger
1/8 tsp. pinch of chinese five spice
1/2 tsp. chopped chives
1 tsp. soy sauce
(or, if you are more like me in the kitchen- a whirlwind of flour dust and pinches of this and that- you can just throw in anything that sounds like it would be good. I throw in fish sauce, green onions, spicy mustard, horseradish- pretty much anything tastes good when it's wrapped in a chewy dumpling and steamed to umami perfection!)
Then, scoop little dollops onto wonton wrappers, dampen two sides with water, and pinch it all together!
Then, steam them up. I don't have a steamer, so I put a metal measuring cup in a large lidded pan and set an oiled plate on top. Pile in your dumplings, put an inch or so of water in the pan and steam them until they are firm (about 10 minutes). P.S. if you're curious, I think that you can kind of see my wonky contraption in the picture...it does the job, though!
(or, if you are more like me in the kitchen- a whirlwind of flour dust and pinches of this and that- you can just throw in anything that sounds like it would be good. I throw in fish sauce, green onions, spicy mustard, horseradish- pretty much anything tastes good when it's wrapped in a chewy dumpling and steamed to umami perfection!)
Then, scoop little dollops onto wonton wrappers, dampen two sides with water, and pinch it all together!
Then, steam them up. I don't have a steamer, so I put a metal measuring cup in a large lidded pan and set an oiled plate on top. Pile in your dumplings, put an inch or so of water in the pan and steam them until they are firm (about 10 minutes). P.S. if you're curious, I think that you can kind of see my wonky contraption in the picture...it does the job, though!
