Crispy Chicken Dumplings with Spicy Salsa and Sautéed Bok Choy
Ingredients
Dumpling filling
- ground chicken thigh from Delaware Chicken Farm
- carrots
- celery
- Napa cabbage
- scallion
- garlic
- sesame oil
- low sodium soy sauce
- ground pepper
Dumpling salsa
- scallion
- ginger
- garlic
- Thai pepper
- chili oil
- soy sauce
- rice vinegar
- sesame oil
Bok choy sauté
- baby bok choy
- shiitake mushroom
- ginger
- light salt
- olive oil
Preparation
Mix all dumpling filling ingredients together to form the filling.
Assemble the dumplings by filling dumpling wrappers with the mixture and sealing them.
For the dumpling salsa, combine all salsa ingredients in a bowl and mix well.
For the bok choy, heat olive oil in a pan over medium heat, add ginger, shiitake mushroom, and baby bok choy, season with light salt, and sauté until softened.
To cook the dumplings, warm cooking oil in a non-stick pan over medium heat, add the dumplings, pour in 3-4 ounces of water, cover with a lid, reduce heat to medium-low (around 3-4 on an electric stove), and cook for 12-14 minutes until crispy.
