Asian Chicken Two Ways – Dumplings and Lettuce Wraps
Dim Sum – Yum Yum!!!
Who doesn’t like Asian food! I have a love for all foods Asian. I find everything about the flavours, textures and ingredients fascinating. It doesn’t matter if it’s Thai, Chinese, Japanese, Korean or Vietnamese….I’M IN!!!
Making Asian food is some what daunting. The ingredients and techniques are often things that are passed down through generation and a learned skill brought with living within the culture. What seems so complicated to us is so common place for them. I’m very fortunate to live in a city and area that has amazing Asian grocery stores and I can’t think of the amount of hours I’ve spent aimlessly wandering through the produce section and aisles soaking up (and buying) the craziest ingredients.
So often I find myself buying an ingredient that attracts me, with no idea what it is other than the name and a plan to google it later. Sometimes these have been a win and other times a complete fail.
This week I was lucky enough to have a few people over to skate in our backyard and taste my new creations. With that I learned a lot and figured out where my mistakes were. These recipes have been tweaked for ease and better taste.
The same filling is used to create both of these recipes. I wanted to show that the same very delicious and simple chicken filling can be used at least a couple of ways to create unique recipes.
I will crave this more often than I’m willing to make it!
- Chicken Filling
- 1-1/2 lb Blue Goose Pure Foods Ground Chicken
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1-1/2 tablespoons grated fresh ginger
- 1 Chinese cabbage, shredded
- 5 green onions, chopped
- 18 dumpling wrappers
- ¼ cup edamame
- 3-6 leaves savoy cabbage, optional
- 1/2 cup soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons brown sugar
- 1 hot green chili, thinly sliced or chili flakes
- 2 tablespoons water
- ½ teaspoon sesame seeds
- I head Boston lettuce
- Grated carrots
- 3 radish, thinly sliced
- 3 green onions, shredded
- 1.4 cup fresh mint or cilantro
- ¼ cup cashews
- 1 cup hoisin sauce
- 3 tablespoons sriracha, optional
- Place cabbage in a large bowl and generously sprinkle with salt. Leave for 30 min. Once wilted squeeze all moisture from cabbage and finely chop.
- Add Chicken to a large bowl along with water. Stir meat and water for 3 min, mixing only in one direction. Add soy sauce, oils, ginger, onion and cabbage while continuously stirring in the same direction. Set aside
- Mix ingredients 2-8 together and set aside.
- Working quickly separate all wrappers and brush with water. Place 1 teaspoon in the center of the wrapper and seal by crimping the wrapper clockwise and twisting to seal as it comes together.
- Place bamboo steamer over boiling water. Line steamer with either waxed paper or Savoy cabbage. Set dumplings on top of cabbage and steam for 10-12 min. Serve with Soy dipping sauce
- Place chicken mixture in a sauté pan and fully cook. Separate lettuce leaves. Set out lettuce, carrots, onion, cashews, radish, mint and hoisin on a large place. Place meat in a serving bowl. Allow people to build their own wraps by taking a lettuce leaf, adding meat and adding any of the ingredients that appeal.