• I LOVE chinese food. Not a little bit. A lot. And I don’t mean, real food, made with real ingredients that actually resemble food eaten in China. I’m talking about American Chinese food. Greasy, salty, sticky, sweet, sour, and spicy. I would eat for lunch and dinner everyday for the rest of my life and not get sick of it. Living in Israel though, it has been really difficult to fill the chinese food void in my soul.

    Overtime, I’ve had to get resourcful when it comes to filling my cravings. These dumplings, although not as dough-y as their “authentic” restaurant equivalents, really come pretty close, taste wise.

    They’re easy to make, and yield a big amount. They freeze really  well also, so, if you don’t need them all right away, before you boil them, freeze a bunch.

    To freeze them, put them in a tupperware with a layer of parchment paper in between each layer. Defrost as needed.

    Peas & Love


  • Ingredients

    1. 1 pakage, circle shaped wonton wrappers
    2. or to make your own dough click here
    3. 1 pound ground chicken
    4. 1 pound ground turkey (dark meat if possible)
    5. 5 scallions, thinly sliced
    6. 4 cloves of garlic, grated
    7. 1 inch of fresh ginger, peeled and grated
    8. 2 Tbsp soy sauce
    9. 1Tbsp rice vinegar
    10. 2 tsp toasted sesame oil
    11. small bowl of water for sealing dumplings
    12. oil for frying

    For dipping sauce

    1. 1 cup soy sauce
    2. 1 cup water
    3. 1/2 cup sugar
    4. 2 scalliuons thinly sliced

    To make dumplings

    1. In a large bowl, combine chicken, turkey, scallions, garlic, ginger, soy sauce, vinegar and sesame oil. Using your hands (I like to put on latex gloves for this) mix thoroughly so that all the ingredients are evenly distributed through out the mixture

    To assemble the dumplings

    1. Fill a medium sized three quarters of the way with water. Put on a medium high heat so it can come to a boil.
    2. On a clean surface, lay out as many wonton wrappers as you have room for. in the center of each circle, spoon a heaping tablespoon of the chicken/turkey filling.
    3. To seal dumplings, dip your pointer finger in water and gently rub around the edge of the wrapper to moisten and help them stick more easily.
    4. Fold wrapper in half over the filling and straits at one corner pinch together. before you make the next “pinch” take the dough from one of the sides and lay over previous pinch. This will give you the pleated look. Continue making pleats (between 2-5) until you reach the other corner of half moon.
    5. Continue this process until all the dumplings are made.

    To cook dumplings

    1. Add a generous pinch of salt to your boiling water.
    2. In small batches (so that they don’t stick together) add dumplings for three minutes.
    3. Remove from water and place on a cooling rack to “dry off”
    4. You can serve these like these but for extra texture, I recommend pan frying them.
    5. To do that, place a pan on medium high heat. When pan is very hot, add just enough oil to coat the bottom of the pan. Place dumplings in, flat side down, for 30-45 seconds until the flat side is brown and crunchy. Don’t over crowd the pan, or dumplings will steam instead of fry.
    6. Remove from heat and allow to drain on a wire cooling rack.

    To make the sauce

    1. In a small pot, bring soy sauce, water and sugar to a boil.
    2. Stir mixture until all the sugar has dissolved.
    3. Remove from heat and allow to cool for ten minutes, then add scallions.

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