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

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

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

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Ingredients

Filling and Wrappers

Method

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