Chicken and Sesame Dumplings

• 1 tablespoon vegetable oil
• 1 12 heads garlic, peeled and thinly sliced
• 1 tablespoon finely chopped fresh ginger
• 3 lbs bone-in chicken breasts
• salt and pepper
• 5 large eggs, beaten
• 1 cup breadcrumbs
• 34 cup thinly sliced scallion
• 14 cup sesame seeds, toasted, plus more for sprinkling
• 1 (10 ounce) bag frozen peas

1. In a large Dutch oven, heat the oil over medium-high heat.
2. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more.
3. Add the chicken and 6 cups water; season with salt and pepper.
4. Bring to a boil, lower the heat and simmer, covered, for 20 minutes.
5. Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.
6. Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt.
7. Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.
8. Divide the dumplings among 4 soup bowls.
9. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through.
10. Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top.

vegetable oil, garlic, fresh ginger, salt, eggs, breadcrumbs, scallion, sesame seeds, frozen peas

Taken from www.food.com/recipe/chicken-and-sesame-dumplings-341335 (may not work)