Ingredients
- 4 ounce ground chicken
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon shaohsing rice wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 teaspoon fresh shiitake mushrooms, stemmed and finely chopped
- 1 teaspoon large scallion, green part only, finely chopped
- 4 ounce ground chicken
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon shaohsing rice wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 teaspoon fresh shiitake mushrooms, stemmed and finely chopped
- 1 teaspoon large scallion, green part only, finely chopped
- 10 square wonton wrappers
- 15 goji berries (can substitute frozen peas and carrots)
- 4 ounce ground chicken
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon shaohsing rice wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 teaspoon fresh shiitake mushrooms, stemmed and finely chopped
- 1 teaspoon large scallion, green part only, finely chopped
- 10 square wonton wrappers
- 15 goji berries (can substitute frozen peas and carrots)
- 1 tablespoon hot guilin chili sauce
- 1 tablespoon light soy sauce
Preparation
Baking Directions:
For the filling: In a large bowl, combine the chicken, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions.
Sprinkle with salt and pepper and mix well.
For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center.
Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed.
Dip your finger in some water and run it around the top of the wonton wrapper.
Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked.
Top each dumpling with a goji berry.
Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper.
Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer).
Steam the dumplings until cooked, 7 to 8 minutes.
For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl.
Serve with the dumplings.
