Dress up soy sauce with a touch of ginger and chili paste for some heart.
- 1 1/2 pounds ground chicken (white and dark meat mixed)
- 1 egg yolk
- 2 garlic cloves (smashed)
- 3 scallions (sliced, plus more to garnish)
- 1 tablespoon freshly grated ginger
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 package wonton wrappers vegetable oil (for frying)
- Dipping Sauce Dipping Sauce water Dipping Sauce
- 1/4 Cup low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon chili paste
- Combine the first seven ingredients in a large bowl and stir until thoroughly combined.
- Scoop out a small tablespoon of the mixture and place in the center of a wonton wrapper. Dampen the edges of the wrapper with water and bring the four corners up to meet. Press the edges together to seal the dumpling. Repeat with remaining filling and wrappers.
- Add 1 tablespoon of vegetable oil to a large nonstick skillet and place over medium-high heat. When the pan is just about to smoke, add the dumplings in batches. Cook until golden on the bottom, about 2 minutes.
- Add two tablespoons of water to the pan and cover with a lid. Allow to steam for 3 minutes. Remove to a paper towel-lined plate and let cool slightly.
- Garnish with sliced scallions. Serve with the dipping sauce.
- For Dipping Sauce: Mix the ingredients together in a small bowl and serve with dumplings.
- Tip: Build the dumplings up to a month in advance and store in the freezer in an airtight container.