For The Dough:
2 1/2 c All-purpose flour
1 ts Salt
1 c Water; boiling
For The Filling:
1 lb Boneless, skinless chicken
- breast
3 tb Fresh ginger root; grated
1 cl Garlic; mashed
2 Green onions (green and
- white); minced
1 tb Low-sodium soy sauce
1 tb Rice wine
1/2 ts Sugar
1/2 ts Ground Sichuan pepper
1 ts Dark (Asian toasted) sesame
- oil
These are made exactly the same as "Eugenia Su-Brown's Pork Filled
Jautza," except for the filling.
For The Dough:
Place the flour and salt in a stainless-steel bowl. Pour the 1 cup
boiling water over the flour and stir until it forms a dough. When
the dough is cool enough to handle, knead it until very smooth and
elastic. Shape into a log about 12" long. Cut the dough in half and
then in quarters. Cut each quarter in half and then cut each of
these pieces in 3 equal pieces. This will produce 24 equal pieces.
Cover with a cloth and then plastic wrap to keep soft but dry.
For The Filling:
Mince the chicken finely. Combine the chicken, ginger, garlic,
green onions, soy sauce, rice wine, sugar, Sichuan pepper, and
sesame oil.
Working one at a time, roll each piece of dough into a 2-1/2"
circle. Place 1 ts of the filling in the center. Pinch the edges of
the dough together to seal. This is usually done by pleating one
side onto the other, forming a crescent. Shape on the counter so
that the bottom flattens. If your dough dries out too much, or if
you use additional flour for rolling the dough out, you may need to
use a little water to seal the edges together.
You may steam-fry the dumplings as in the preceding pork recipe, or
you may place each dumpling on a small square of parchment paper and
then steam them in a bamboo steamer. If using the steamer baskets,
place 3 cups of water and a copper penny in a wok. Place over medium
heat. When the water begins to boil, place the steamer baskets over
the water and cover with the lid. Twist a wet tea towel and wedge it
around the bottom of the basket to keep in the steam. The copper
penny will make noise as long as there is enough water to boil. If
it stops making noise, add 3 additional cups of hot water, poured
over the towel. The dumplings will be finished in 8 minutes.
Serve hot with a dipping sauce made of half soy sauce and half
vinegar with some minced green onion floating in it.
Per dumpling: 71 calories, 12 g carbs, 8 mg cholesterol,
121 mg sodium, 4 g protein, 1 g fat, trace saturated fat
