Trust me his is kind of Juicy chicken, tender vegetables and aromatic flavors are in every bite of these Ginger Garlic Chicken Dumplings.  Also referred to as Nepalese Momo, and quite similar to Chinese chicken dumplings, they’re the perfect hors d’oeuvre or appetizer that you won’t be able to stop eating!

For the sauce
  • 2 tablespoons black vinegar
  • 2 teaspoons honey
  • 1 1/2 teaspoons chile paste I like Sambal Oelek
For the dumplings
  • 1 pound ground chicken
  • 1/3 cup carrots peeled, finely grated
  • 3 tablespoons fresh cilantro washed and dried, finely chopped
  • 2 1/2 tablespoons Mirin (sweet rice wine)
  • 2 green onions finely chopped
  • 2 tablespoons ginger pulp
  • 1 tablespoon garlic minced
  • 1 1/2 tablespoons grapeseed oil plus more for the pan
  • 3/4 teaspoon salt
  • a few turns freshly ground black pepper
  • 4 dozen round (3 1/2-inch) gyoza/potsticker wrappers
  • 1/4 cup water
For the sauce
  1. In a small dish, combine the black vinegar with the honey and chile paste. Set aside.
For the dumplings
  1. In a large mixing bowl, combine all of the ingredients except the gyoza/potsticker wrappers. Mix only long enough to evenly combine the ingredients.
  2. Place several of the gyoza/potsticker wrappers on a clean, dry surface and drop about 1 1/2 teaspoons of the chicken mixture in the center of each one. (If you have a cookie scoop this size, that's perfect.)
  3. Next, wet your fingertip with water and run it along the entire edge of the wrappers (one at a time) this will work as glue. Now carefully, bring all of the edges together, to wrap up the chicken mixture, into a little bundle, and then gently pinch the top so it adheres together.
  4. Coat the bottom of a medium-sized sauté pan (about 10-inch) generously with grape seed oil and place it over medium-high heat. Once it's sizzling hot, add as many of the dumplings as you can without crowding the pan -- there should be about an inch between them. (You will do this in a few batches.) Let them sauté for about 1 minute, to brown the bottoms. Then add about 1/4 cup of water to the bottom of the pan, turn the heat to the lowest setting, and cover the pan with a lid or foil. Let the dumplings steam for about 3 minutes, just long enough to cook the chicken. Use a small metal spatula to lift them from the pan. Repeat this until all of the dumplings are cooked.
  5. While they're still hot, serve them with the sauce on the side.
Recipe Adapted : Garlic-Ginger Chicken Dumpling Recipe (Momo) @ cookingontheweekends

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