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How this works
Servings: 16 dumplings
Ingredients
- 2 tablespoons canola oil, divided
- 4 ounces lean ground chicken
- 6 ounces (about 1 3/4 cups) shiitake mushrooms, stems removed
- 3 green onions
- ¼ cup Italian flat-leaf parsley
- 1-inch knob fresh ginger, peeled and sliced
- 2 tablespoons low-sodium tamari
- 2 teaspoons toasted sesame oil
- 12 small wonton wrappers
- Water for brushing
Sauce:
- 5 tablespoons sweet chili sauce
- 2 tablespoons low-sodium tamari
- ¼ teaspoon tamarind sauce (optional)
Instructions
- Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside.
- Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan.
- Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced.
- Add remaining 1 tablespoon oil to the same skillet. Add mushroom mixture and sauté over medium-high heat until all liquid is absorbed and mushrooms are browned.
- Transfer to a bowl. Add tamari and sesame oil. Combine well.
- Place wonton wrapper on a cutting board. Spoon a teaspoon of filling on the top portion. Brush water on the lower half. Fold over to form a loose triangle. Set aside on wax or parchment paper. Repeat.
- Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil.
- Gently place dumplings in the water (don’t crowd the pan), and steam for about 1 minute each. Remove from pan and serve with sauce.
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