Dumplings....a classic in Asian cuisine...fun and delicious, and the varieties are endless.
With my recent lemongrass kick, I thought, why not add to some ground chicken and fry up the little packages.
The combination of the ground chicken with the citrus overtones of the lemongrass and other asian flavors make for an intoxicating treat.
Wine Pairing: a white sancerre or an american semillon would be a nice match to the lemongrass.
Chicken Lemongrass Dumplings
1/2 lb. ground chicken
1/2 can water chestnuts, finely chopped
1/4 lb shitake mushrooms, finely chopped
3 scallions, finely chopped
1/2 stalk of lemongrass, very finely chopped
2 garlic cloves, minced
2 tsp freshly grated ginger
1 tsp sesame oil
1 egg yolk
1 package of wonton wrappers
Mix all ingredients together except for the wonton wrappers. Lay out several wonton wrappers at a time for easier assembly. Drop a small amount of chicken mixture onto the middle of each wrapper. Dip your finger into some cold water, and run your finger along the edges of the wrapper. You can either fold over into a triangle, or you can crimp the edges together into a purse shape. Press firmly to ensure you have a good seal, so that the filling does not leak out when cooking.
Once your dumplings are assembled, you can fry in a bit of peanut or canola oil until golden brown, or for a soup, you can add the dumplings into some boiling chicken broth already enhanced with some scallions, ginger and garlic.