SPICY CHINESE DUMPLINGS

FOR THE FILLING:
1/2 pound ground chicken
1/4 cup minced green onion
1/4 cup finely chopped fresh coriander (cilantro)
2 teaspoons finely grated fresh ginger
2 tablespoons sesame oil
1 teaspoon chile oil, optional*
1/3 cup minced shiitake mushrooms
1/2 cup minced Napa cabbage
1 teaspoon minced garlic
1/2 teaspoon salt
FOR THE DUMPLINGS:
30 round Chinese dumpling wrappers
Soy sauce or other dipping sauce (for serving)
Coriander, chopped peanuts and minced red bell pepper, for garnish

Mix all ingredients for the filling in a bowl just until blended.

Lightly brush edges of a dumpling wrapper with water. Place 1 tablespoon chicken mixture in center of wrapper and fold in half. Pinch edges to seal and pinch pleats around curved edge. Repeat with remaining ingredients, placing dumplings on a tray in a single layer. Cover and refrigerate until ready to cook. (Dumplings may be formed up to 2 hours ahead.)

At serving time:
Boil 2 quarts water in large wok or saucepan. Gently drop dumplings into water several at a time. Cook 5-6 minutes or until cooked through. Remove with slotted spoon, drain briefly and place in warm serving bowls.

Serve with soy sauce or other dipping sauce on side or drizzled on top, and garnish with items such as coriander, chopped peanuts and minced red bell pepper.

*For mild flavor, omit chile oil.

Makes about 30 dumplings
Sources: Panda Express executive chef Andy and Family Features to NewsOK, January 30, 2008