As usual I had a couple of changes, but it’s super easy to substitute anything you want. I didn’t have fresh ginger so I used dried and I swapped the lean ground chicken with lean ground turkey. The recipe says it makes 8 dumplings, but I ended up with 12, which is because I didn’t fill them as much as they did or else I had smaller dumpling wrappers, who knows. I also steamed them the alternative method instead of with the cabbage and bamboo steamer.
Ginger Chicken Flowers
(Adapted from Practical Gourmet – Small Plates For Sharing)
6 ounces lean ground chicken
1 tablespoon finely chopped green onion
1 tablespoon finely grated carrot
1 tablespoon minced red pepper
2 teaspoons oyster sauce
1 teaspoon cornstarch
1 teaspoon finely grated ginger root
1 garlic clove, minced
1 teaspoon soy sauce
8 round dumpling wrappers
3 suey choy (Chinese cabbage) leave
1 tablespoon hoisin sauce
1 tablespoon water
Combine first 9 ingredients.
Alternative method –
If you don’t have a bamboo steamer, arrange dumplings in a parchment paper-lined 9×9 inch baking pan, making sure they do not touch the sides of the pan or each other. Place a wire rack in the bottom of a roasting pan, and pour in water until 1 inch deep. Bring to a boil on the stove top, then set the baking pan on the wire rack. Steam, covered, for about 15 minutes until the filling is no longer pink and temperature reaches 175 degrees F.