Thai Chicken Dumplings

Food Service Search Staff

INGREDIENTS:8 oz. 07229 or 07325 Perdue FC Grill Marked Chicken Fajita Strips, shredded into ¼-inch pieces
1 cup Chinese cabbage, chopped
½ cup water chestnuts, chopped
1/3 cup carrot, shredded
1/3 cup green onion, sliced
¼ cup cilantro, minced
3 Tbsp. soy sauce
3 Tbsp. dry sherry
1 Tbsp. garlic, minced
2 tsp. ginger, minced
½-1 Tbsp. Thai hot sauce
36 wonton skins
as needed, cornstarch
as needed, white vinegar
as needed, lemon grass, chopped DIRECTIONS:Combine Perdue FC Grill Marked Chicken Fajita Strips, Chinese cabbage, water chestnuts, carrot, green onion, cilantro, soy sauce, sherry, garlic, ginger and hot sauce.

For each wonton, square wonton skin with one straight edge toward you. Spread 1 tsp. filling in center of skin. Gather up all four corners to center and pinch with fingers to form a pouch. Repeat with remaining skins and filling. If preparing wontons ahead, store on pans slightly sprinkled with cornstarch. Place 1 Tbsp. oil into non-stick saute pan. Lightly brown bottoms approximately 2 minutes. Add ½ cup water. Cover quickly and steam 4-5 minutes or until skins are slightly translucent. (Prepare in 2 batches for best results.) Serve hot with white vinegar garnished with lemon grass for dipping, if desired. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: PeRDUE