Exceptionally delicious appetizers made of chicken, jasmine rice and herbs in dumpling wrappers.

Chicken Shao Mai

Chicken Shao Mai
 
Author:
Recipe type: Appetizers
Serves: 25
Ingredients
  • 1/2 pound chicken thigh meat, deboned
  • 2 ounces jasmine rice, cooked
  • 2 egg whites
  • 1 1/2 teaspoons cilantro, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 Tablespoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 Tablespoon soy sauce
  • 1 green onion, chopped
  • 1 Tablespoon plus sesame oil
  • 25 gyoza wrappers, 3 1/2-inch diameter
  • cornstarch, as needed
  • vegetable oil, as needed
Instructions
  1. Process cleaned thigh meat and rice in food processor; slowly add egg whites.
  2. Blend cilantro, garlic, salt, pepper, soy sauce, green onions and 1 Tablespoon sesame oil into meat mixture by hand.
  3. Wet gyoza wrapper with water; place about 3/4 teaspoon of filling in center of skin. Carefully wrap the skin around filling, leaving top open to make an open-faced dumpling. Pinch and fold skin to cover the outside. Flatten bottom.
  4. To store or freeze, place on wax paper-covered sheet pan sprinkled with cornstarch.
  5. To cook, shake off excess cornstarch. Saute briefly in hot pan coated with vegetable oil and a little sesame oil; add lightly salted water, cover and steam until thoroughly cooked.

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