Chicken Curry Dumplings

You can either make your own using the recipe below, or purchase Wiechuan brand frozen dumplings.

Filling:
1 12-ounce bunch spinach, stemmed
6 water chestnuts or 5-ounces jicama
2 green onions, finely chopped
1 lb ground chicken, turkey or veal
2 tsp finely minced fresh ginger
1 tbs light soy sauce
1/2 tsp Chinese chile sauce/paste
1 egg, beaten

1 egg white
2 tbs peanut oil
30 round wonton skins

Sauce:
1/3 cup unsweetened coconut milk
1/3 cup chicken broth
2 tbs dry sherry
2 tsp oyster sauce
1 tbs curry powder
1/2 tsp sugar

Garnish: minced cilantro minced green onion

Drop spinach into rapidly boiling water. Blanch 10 seconds. Dump into colander, rinse under cold water. Press out all water with your hands. Mince finely. Peel water chestnuts or jicama. Mince water chestnut or jicama finely. Combine and mix all filling ingredients thoroughly. Combine sauce ingredients and set aside. Place 1 tbs filling in the center of won ton. Moisten edges with egg white. Fold skin over filling. Press edges together, with a crimping pattern. Place on non-stick cookie sheet. Refrigerate or freeze.

Heat oil in a 12 inch pan. Add dumplings. When dumplings are brown on bottom, add water, cover and steam until dumpling begin to turn translucent. Add sauce, cover and continue cooking 2 minutes. Remove cover. Continue cooking, gently stirring dumplings, until sauce glazes dumplings. Place on platter. Sprinkle with cilantro and green onions. Serve.

Note: Pre-made dumplings from Chinese market work very well in this dish. The sauce is very flavorful.