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Recipe courtesy of Rosa Ross

Chicken Creel-Shaped Dumplings

These dumplings freeze very well, so making a large batch is well worth the time. With a little practice, they will shape up in no time at all, and they are so easy that children can help. A dozen or so make a great lunch.
  • Level: Intermediate
  • Total: 55 min
  • Active: 45 min
  • Yield: 75 dumplings
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3/4 cup water chestnuts

1/2 cup cilantro leaves 

1 pound coarse ground chicken 

2 tablespoons hoisin sauce 

1 tablespoon soy sauce 

1 teaspoon sesame oil 

1 tablespoon cornstarch 

Salt and ground black pepper 

1 package sui kow pei (thin round yellow dumpling skins)

Vegetable oil, for greasing


Special equipment:
steamer basket
  1. Coarsely chop the water chestnuts and cilantro leaves in a processor. Add the ground chicken. Stir in the hoisin, soy sauce, sesame oil and cornstarch. Sprinkle with salt and pepper.
  2. Place 1 teaspoon of filling in the center of a dumpling skin. Dampen the edge with water. Fold over and press to seal. Pleat or fold as desired. Grease a flat plate with vegetable oil and place the finished dumplings on the plate to oil the bottoms. Place about 1/3 of the dumplings in each of three steamer baskets, arranging in the baskets in a single layer without touching. Stack the steamer baskets and steam the dumplings until firm, about 10 minutes.