Cilantro Chicken Dumplings Hot Pot
Since dumplings contain raw meat, it’s best to cook them before a fondue party. In fact, the dumplings can be made hours in advance and refrigerated. The fondue broth will warm and flavor the dumplings.
Serves: 8Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 16 wonton wrappers
- 1 cup ground chicken
- ⅓ cup minced cilantro
- 1 scallion, minced
- 1 Tbsp. soy sauce
- 1 Tbsp. grated ginger
- 2 Tbsp. sesame oil
- 2 cloves garlic, peeled and minced
- 2 Tbsp. white wine
- 1 tsp. salt
- 1 tsp. ground black pepper
- 8 cups chicken broth
- 2 Tbsp. minced ginger
- 4 scallions, chopped
- Lay out ½ of the wonton wrappers on a cookie sheet and cover with waxed paper.
- Combine chicken, cilantro, 1 minced scallion, soy sauce, 1 tablespoon ginger, sesame oil, garlic, wine, salt, and pepper in a bowl. Mix lightly with fingers until blended. Place a generous tablespoon of chicken mixture into the center of each wonton wrapper. Wet edges of wrappers. Fold wrappers over filling diagonally and press edges together to seal. Trim edges to achieve half-moon shape. Repeat with remaining wonton wrappers.
- Bring a pot of water to a boil. Add a few dumplings at a time to the pot, then reduce heat to simmering. Cook for 5–7 minutes or until dumplings turn translucent. With a slotted spoon, remove to a bowl and set aside.
- Bring chicken broth to a boil over medium-high heat. Add remaining ginger and chopped scallions. Reduce heat and simmer 10 minutes. Pour hot broth into 1 or more fondue pots. Place pots over heating sources and have guests use chopsticks or mesh strainers to warm dumplings.