Chickimchi Dumplings Recipe margaretelise

  1. Cut the chicken into several large pieces.
  2. Put into a food processor and mix until ground.
  3. Add remaining ingredients (except wonton wrappers) and continue to process until everything is combined.
  4. Season with salt & pepper.
  5. Fry a bit in a pan if you want to check the seasonings.
  6. Place about 2 teaspoons of the mixture in the center of a wonton skin.
  7. Dip a finger in water and run it around one half of the wrapper, then fold in half (if using round wrappers, otherwise, fold square wrapper diagonally) and seal the edges.
  8. Place completed wontons on a baking sheet lined with parchment.
  9. Put completed tray in freezer for 5 minutes and boil a pot of water or chicken broth (for soup).
  10. Add dumplings in batches to boiling water and cook for 5-6 minutes.
  11. I always test one first to make sure the chicken is cooked throughit always is.
  12. Serve with a dish containing soy sauce and a dash each of rice (or white) vinegar and sesame oil (or seeds).
  13. As a soup, add some chopped scallions, soy sauce & rice vinegar to the broth.
  14. Korean rice cakes (ddok) are also great).
  15. Leftover mandu can be frozen fully, flat on the baking tray, then put into a bag or other container and frozen.
  16. Note on the dumpling wrappers: I buy them frozen and let them sit out for about 30 min-1 hour before starting.
  17. If necessary, put them in the microwave (still stacked) on low in 30 sec intervals... the may lose the top one but the rest should be ok. Work in batches of 4: peel 4 wrappers off the stack, then place a very slightly damp paper towel over the rest while you work.
  18. When cooking frozen dumplings, never defrost them first or they will get mushy and stick together.

chicken breast, handful, green onions, sesame oil, ginger, salt, wonton wrappers

Taken from www.chowhound.com/recipes/chickimchi-dumplings-29452 (may not work)

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