Firecracker Dumplings
 

DUMPLINGS


1 cup chopped carrots

2 green onions

1 pound ground raw chicken (or turkey)

1 tablespoon light soy sauce

2 teaspoons dry sherry

1 teaspoon Oriental sesame oil

1 teaspoon Chinese chili sauce

¼ teaspoon salt

1 tablespoon white sesame seeds

30 won ton skins (see my comments below)

4 tablespoons cooking oil


DRESSING


12 ounces spinach leaves, washed and dried

2 cloves garlic, minced

2 teaspoons minced fresh ginger

1 teaspoon grated or minced orange peel

¼ cup chopped cilantro (fresh coriander)

8 basil leaves

1 green onion

1 tablespoon light soy sauce

2 tablespoons dry sherry

2 tablespoons distilled white vinegar

2 tablespoons Oriental sesame oil

2 teaspoons hoisin sauce

2 teaspoons sugar

½ teaspoon Chinese chili sauce

 

ADVANCE PREPARATION Prepare the filling. Place the carrots and green onions in a food processor and mince coarsely. Transfer to a bowl and add the chicken, soy sauce, sherry, sesame oil, chili sauce, and salt. Thoroughly mix and set aside. Toast the sesame seeds until golden in an ungreased skillet, then set aside.


Within 5 hours of cooking, assemble the dumplings. Trim the won tons into round circles, then place 2 teaspoons of filling in the center of each won ton. Moisten the edges with water and fold the dumpling in half over the filling, being careful not to flatten the filling.


Press the edges of each won ton together; the dumplings will be a half-moon shape. Moisten each end of the dumpling, then touch the moistened ends together; the dumpling should now look like a little cap. Place the dumplings on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, or freeze the dumplings.


Prepare the dressing. Place the spinach in a food processor and finely mince. Add the garlic, ginger, orange peel, cilantro, basil, and green onion. Finely mince, then add the remaining ingredients. Blend for 1 minute. Pour into a blender and puree the mixture (about 20 seconds). Transfer the dressing to a small bowl.


LAST-MINUTE COOKING Bring 5 quarts of water to a vigorous boil. Add the dumplings (fresh or frozen), and give them a gentle stir. When all the dumplings float to the surface (in about 3 minutes), gently tip the dumplings into a colander and drain thoroughly.


Transfer the dumplings to a mixing bowl. Add the dressing and toss. Transfer the dumplings to a heated serving platter, sprinkle on the sesame seeds, and serve at once.


Serves: 6 to 8 as an appetizer, or 4 as an entree.

 

From “Chopstix, Quick Cooking with Pacific Flavors”

        by Hugh Carpenter and Teri Sandison

Daniel’s comments:
Making the filling and the sauce is fairly quick; what takes time is folding and sealing the dumplings.  However, when we can get a couple of us working on this, it goes fairly fast.  The recommended 30 won ton skins is too low (for us), we use a lot more.
From the cookbook:
THIS IS ONE OF THE MOST POPULAR DIM SUM ITEMS AT CHOPSTIX RESTAURANT. THE FILLING CAN BE MADE QUICKLY IN A FOOD PROCESSOR, AND THE DUMPLINGS FOLDED AND THEN REFRIGERATED OR FROZEN. THE COOKING PROCESS   IS JUST AS EASY, FOR THE DUMPLINGS ARE COOKED IN BOILING WATER BEFORE  BEING TOSSED IN A RICH CHINESE "PESTO" SAUCE. FIRECRACKER DUMPLINGS  ARE EXCELLENT AS AN HORS D'OEUVRE OR ENTREE ACCOMPANIED BY THE  SAME DISHES YOU MIGHT HAVE WHEN SERVING HOMEMADE RAVIOLI.