Make it an extra lucky new year when you serve dumplings stuffed with ground chicken and topped with a spicy sesame chili sauce. Sponsored by Kikkoman.
1 cup vegetable oil
1 inch ginger
1 bay leaf
2 star anise
1 stick cinnamon
3 scallions, white part only, whole
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
7 to 8 tablespoons red pepper powder
1/4 teaspoon Sichuan peppercorn
1 tablespoon toasted white sesame seeds
In a small saucepan, heat oil, ginger, bay leaf, star anise, cinnamon, scallions, cloves, cumin and fennel on the lowest heat for 15 minutes, until scallions start to brown and oil is aromatic. Strain oil into another small saucepan.
In a heat-proof bowl, add 7 tablespoons of the red pepper powder. Reheat oil until almost smoky and pour half of it over the pepper. Let sit for about 7 minutes. Add remaining pepper, toasted sesame seeds and Sichuan peppercorn into the bowl. Pour remaining oil into the bowl. Allow to sit for 24 hours for maximum color and flavor, but can be used after 1 hour.
Chile Sesame Sauce
1/4 cup boiling water from dumplings
6 tablespoons chili oil*
2 teaspoons sugar
1 teaspoon sesame paste
2 cloves garlic, minced
1/2 teaspoon Kikkoman® Rice Vinegar
3 tablespoons Kikkoman® Soy Sauce
2 tablespoons ground chili
In a large liquid measuring cup, stir ingredients together. Pour sauce over dumplings and garnish with scallions and sesame seeds.
Chicken and Pork Dumplings
2 teaspoons vegetable oil
1 tablespoon scallion, green and white parts
2 teaspoons garlic, finely chopped
2 teaspoons ginger, minced
2 teaspoons Kikkoman® Soy Sauce
1/3 pound ground chicken (dark meat)
1/3 pound ground pork
1/2 teaspoon Kikkoman® Sesame Oil
1/2 teaspoon ground white pepper
18 wonton wrappers
1 teaspoon toasted white sesame seeds
In a small skillet, heat the vegetable oil over medium heat. Soften the ginger, garlic and scallion. Remove from heat and add soy sauce to cool down.
In a medium mixing bowl, add the ground chicken, ground pork, garlic and scallion mixture, Kikkoman® Sesame Oil and white pepper. Mix until fully incorporated.
Spoon 1/2 tablespoon of mixture onto the top half of wonton skin and fold into a rectangle, sealing edges with a finger dipped in water. Join the two bottom edges together and seal with water. Repeat with remaining wonton skins.
In a 4-quart saucepan, bring water to a boil. Add dumplings and boil for about 2 minutes, until they float to the top. Remove dumplings with a spider, reserving 1/4 cup of dumpling water.
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