Pan-fried dumplings – Peas, Love & Carrots

Ingredients

• 1 pakage, circle shaped wonton wrappers
• or to make your own dough click here
• 1 pound ground chicken
• 1 pound ground turkey (dark meat if possible)
• 5 scallions, thinly sliced
• 4 cloves of garlic, grated
• 1 inch of fresh ginger, peeled and grated
• 2 Tbsp soy sauce
• 1Tbsp rice vinegar
• 2 tsp toasted sesame oil
• small bowl of water for sealing dumplings
• oil for frying
• 1 cup soy sauce
• 1 cup water
• 1/2 cup sugar
• 2 scalliuons thinly sliced
• Fill a medium sized three quarters of the way with water. Put on a medium high heat so it can come to a boil.
• 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.
• 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.
• Continue this process until all the dumplings are made.
• Add a generous pinch of salt to your boiling water.
• In small batches (so that they don’t stick together) add dumplings for three minutes.
• Remove from water and place on a cooling rack to “dry off”
• You can serve these like these but for extra texture, I recommend pan frying them.
• Remove from heat and allow to drain on a wire cooling rack.
• In a small pot, bring soy sauce, water and sugar to a boil.
• Stir mixture until all the sugar has dissolved.
• Remove from heat and allow to cool for ten minutes, then add scallions.