Chicken Dumplings

Name: Chicken Dumplings
Yield: Makes 40–50
Cuisine: Japan
Ingredients: 2 quarts water; 2 tablespoons (all-purpose) flour; 1 yolk from large egg; 2 tablespoons shiro miso (light fermented bean paste); ¾ pound boneless, skinless thigh and/or leg of chicken; ¾ pound boneless, skinless breast of chicken; ½ tablespoon vegetable oil; 1 small clove garlic; 4-5 ounces onion, about ¼ cup minced; ⅓ cup cold water; 2 cups dashi (basic sea stock) OR water; 3 tablespoons cornstarch; 2 tablespoons mirin (syrupy rice wine); ⅓ cup sugar; ¼ cup saké (Japanese rice wine); 1 tablespoon saké (Japanese rice wine); ¾ cup soy sauce

Tori Dango

Preparation info

Makes
40–50

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

When I’m faced with feeding a large crowd, these wonderful meatballs become part of my menu. It’s a simple matter to make a large quantity—you could double the recipe for a really large gathering—and they’re delicious either piping hot or at room temperature. They can be made hours in advance of your party and frozen for up to 1 month, which makes them ideal for home entertaining. A platter of Crisp Vegetables with Sesame Dip often shares the buffet table