- 8 oz ground chicken (breast or thigh)
- 1/4 cup chopped leeks
- 1 teaspoon grated ginger
- 1 tablespoon chopped scallion
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pack store bought wonton wrappers
- Chinese black vinegar or Japanese ponzu for dipping
- Chile Crisp– (optional)
- Chopped Scallions for Garnish
NOTES: You can can swap in shrimp for the chicken, use about a cup of chopped/ minced shrimp. You can also add cabbage, or swap the leeks for shredded Napa cabbage for a milder taste.
- Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
- To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to desired shape. Press and seal tightly on the seams. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
- Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, boil for 3-4 minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat the same until all dumplings are boiled. Serve or continue to next step for crispy dumplings.
- OPTIONAL: For Crispy Dumplings, you can pan fry. Heat up a skillet with some neutral/ high heat oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings. Add more oil and repeat the same process above until all dumplings are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.