Cooking Time: about 1 hour
1/2 pound boneless, skinless chicken breast; trimmed and minced
1/2 cup minced water chestnuts
1 tablespoon sesame seeds
1 tablespoon chopped fresh cilantro
2 teaspoons minced shallots
1 teaspoon minced fresh flat leaf parsley
1/2 teaspoon minced fresh ginger
1 large egg white, at room temperature
1 teaspoon sherry wine
1 teaspoon sesame oil
1 teaspoon lite soy sauce
30 wonton wrappers
8 large lettuce leaves
Organize your ingredients. Combine the chicken with the water chestnuts, sesame seeds, cilantro, shallots, parsley, and ginger in a medium mixing bowl.
Combine the egg white with the sherry, sesame oil, and soy sauce in a small mixing bowl, whisking until frothy. Add to the chicken mixture and stir to blend well.
Bring a small amount of water to boil. Lower the heat to a bare simmer and then place a spoonful of the chicken mixture into the water. Poach for just a minute or just until cooked through. This is simply a taste test – taste and, if necessary, adjust the seasoning.
Using a biscuit cutter, cut the wonton wrappers into 3-inch circles. As cut, cover with a damp kitchen towel to keep them from drying out.
Working with one at a time, hold a wonton wrapper in the middle of your palm. Spoon about 2 teaspoons of the chicken filling into the center. With the other hand, use your fingers to gently pleat the wonton wrapper around the filling. Place the dumpling on a dry, flat surface and flatten the bottom by gently tapping it down. Line the basket with lettuce leaves.
Fill a saucepan large enough to hold the bamboo steamer or steamer basket with about 2-inches of water. Place over high heat and bring to a simmer.
Place the dumplings on top of the lettuce and then place the basket over boiling water. Cover and steam for about 10 minutes or until the filling is cooked. This may have to be done in batches.
Remove from the heat and serve with the Dipping Sauce.
The dumplings and dipping sauce can be made in advance and the dumplings steamed just before serving.
Directly from the steamer basket or on a tray decorated with fresh ginger, chiles, and fresh mint
Suggested Drink Pairing:
Tsingtao or other Chinese beer