Boiled Chicken Dumplings with Pickled Ginger Dressing

Name: Boiled Chicken Dumplings with Pickled Ginger Dressing
Yield: Makes 30 to 35 dumplings
Cuisine: China
Ingredients: Sprigs of tender watercress or mizuna; ¼ cup plus 2 tablespoons unseasoned Japanese rice vinegar; 1 cup juice from China Moon Pickled Ginger; ¾% pound coarsely ground fresh chicken breast; 1½ tablespoons sugar; 1 teaspoon Chinese rice wine or dry sherry; 1 tablespoon soy sauce; ½ teaspoon China Moon Hot Chili Oil; 2 tablespoons Five-Flavor Oil; 1½ tablespoons finely slivered coriander leaves and stems; 2 tablespoons thinly sliced green and white scallion rings; 1 small red Fresno chili, finely minced; 1½ teaspoons kosher salt; ½% pound Napa cabbage, diced; 1 small green serrano chili, finely minced; 1 teaspoon finely minced fresh ginger; Cherry tomatoes or diced red (bell) pepper, for garnish; green and white scallion rings, for garnish

Preparation info

Makes
30 to 35
dumplings

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This dish wins the China Moon “Cozy Award!” If there’s anything cozier than a shallow bowlful of steaming chicken dumplings drizzled with a gingery light sauce, we have yet to discover it.

Ingredients

Filling and Wrappers

½% pound Napa cabbage, diced
1½ teaspoons kosher salt
1

Asia
China
Dinner
Spicy

Method

To make the filling, spread the cabbage in a shallow container. Sprinkle with 1 teaspoon of the salt; toss well to mix. Set aside for 30 minutes at room temperature, then drain. Firmly squeeze in small handfuls to extract all the excess liquid.
In a large bowl, combi