Recipe: Szechwan Spicy Chicken Dumplings

SZECHWAN SPICY CHICKEN DUMPLINGS

FOR THE DUMPLINGS:
1/2 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 egg whites
1 tablespoon cornstarch
1/4 teaspoon sugar
Salt to taste
1/4 teaspoon monosodium glutamate (optional)
1 tablespoon dry sherry or shao hsing wine
3 tablespoons water
1 package won ton skins
FOR THE SAUCE:
(ingredients for one serving, amounts may be increased)
1 tablespoon finely chopped garlic
1 tablespoon finely minced Szechwan preserved vegetable (available at Asian markets)
1 scallion, green part included, trimmed and finely chopped
1 tablespoon hot chile oil, more or less to taste
1/4 tablespoon monosodium glutamate (optional)
1/4 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon red wine vinegar
GARNISH:
1 tablespoon chopped fresh cilantro leaves

TO MAKE THE DUMPLINGS:
Put chicken cubes, egg whites, cornstarch, sugar, salt, monosodium glutamate, wine and water into container of electric blender. Blend, stirring down as necessary, to make a fine paste. Remove to mixing bowl.

Neatly stack won ton skins on flat surface, a few at a time, and use 2- to 2 1/2-inch biscuit cutter to cut out rounds. (Leftover bits of pastry can be dried and used in soups.)

Spoon a teaspoon or so of filling into center of each round, fold round over to enclose filling, and seal edges completely, using a little water and pressing edges together to make a filled crescent. Continue until all filling is used.

TO MAKE THE SAUCE:
Simply combine all ingredients listed and stir to blend.

TO COOK THE DUMPLINGS:
Bring large pot of water to boil. Do not add salt. When water is boiling furiously, add dumplings and 1/2 cup cold water and cook until dumplings are piping hot inside; drain.

TO SERVE:
Arrange cooked dumplings on platter and sprinkle with minced cilantro. Serve hot, with sauce on side.

Yield: 68 dumplings
Source: The Chinese Cookbook by Craig Claiborne and Virginia Lee