Updated 1:11 PM EST, Wed, Feb 24, 2010
From Chef Lon Symensma of Buddakan NYC
1 lb. Ground Chicken, white and dark meat
½ Shallot, minced
½ tsp. Ginger, minced
1 Scallion, sliced
1 tsp.Cilantro, chopped
1 Egg White
2 Tbl. Heavy Cream
2 Tbl. Oyster Sauce
Pinch White Pepper, ground
¼ tsp. Cornstarch
½ Tbl. Salt
Method: Combine all ingredients and compress firmly into the bottom of a bowl.
3 c. Bread Flour
¼ c. Water
1 Tbl. Heavy Cream
½ tsp. Salt
Method: Mix dry ingredients together and gradually add in the water and finish with the cream. Mix in a Kitchen Aid mixer for 5 minutes. Remove from Kitchen Aid, wrap in plastic and let rest for one hour.
½ c. Soy Sauce
½ c.Rice Vinegar
1/3 c. Water
1/3 c. Sugar
5 Leaves of Clear Gelatin (can be purchased at any Whole Foods Market)
Method: Combine first four ingredients in sauce pan and bring to a simmer over medium heat. Soak gelatin in cold water for one minute. Remove gelatin from cold water and dissolve in simmering liquid. Remove sauce pan from heat and pour into a rimmed sheet pan. Refrigerate for one hour. Cut into ½ inch cubes.
Assembly: Roll ½ oz of dough into a 3 inch circle. Fill with ½ oz of chicken filling and 1 “soup” cube. Pinch and twist dough edges together to form dumpling. Steam in bamboo steamer for seven minutes.
First Published: Feb 11, 2010 4:52 PM EST