Sometimes appetizer parties are the best format for socializing! They're easy to put together and a wonderful relaxing format.
Our contribution to a September social is Pan Fried Chicken Dumplings with Dried Tomatoes and Wild Mushrooms: a tasty and pretty dish to present to friends and loved ones!
Puffballs could work well in this dish.
Pan Fried Chicken Dumplings with Dried Tomatoes and Wild Mushrooms
Lemon-Garlic Dipping Sauce
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh basil leaves
3 cloves garlic, crushed
pinch dried red pepper flakes
1/4 cup soy sauce
1/2 cup lemon juice
1 tablespoons olive oil
Dumplings
8 ounce jar marinated dried tomatoes, drained
2 boneless, skinless chick breast halves, cut into 1 inch pieces
1/4 cup dried mushrooms, reconstituted and well-drained
3 green onions, chopped
4 cloves garlic, chopped
20 fresh basil leaves, chopped
pinch dried red pepper flakes
1/2 teaspoon salt
12 ounce package gyoza wrapped, round style
water
vegetable oil for frying
Dipping Sauce: In a bowl, combine all ingredients. Set aside at room temperature for flavors to blend while preparing the dumplings.
Dumplings: In a food processor, combine tomatoes, chicken, mushrooms, green onions, garlic, basil, pepper flakes and salt, using a pulse motion, chop until paste forms.
Onto each wrapper, spoon 1 teaspoon tomato mixture. Fold wrapper over mixture to form a half moon shape. With water, dampen edges. Seal, pleating to fit wrapper snugly around filling. Keep filled dumplings covered with plastic wrap or towel to prevent them from drying out while preparing remaining dumplings.
In a large, nonstick skillet, heat 1 tablespoon oil until hot but not smoking. Add enough dumplings to make a single layer. Fry 4 minutes or until dumplings are golden brown and slightly blistered on the underside. Add about 1/4 cup water. Cover tightly. Steam 5 minutes. Dumplings are done when filling feels firm like a meatball. Repeat with remaining dumplings. Serve with dipping sauce.
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