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Szechwan Spicy Chicken Dumplings

1/2 lb boneless skinless chicken breast cut into 1 inch pieces
2 egg whites
1 Tbsp cornstarch
1/4 teaspoon sugar
pinch salt
1 Tbsp Chinese cooking wine
3 Tbsp water

Put all ingredients in a blender, and blend, scraping down as needed
to form a fine paste. Spoon into a bowl.

Fill Round dumpling wrappers by spooning a teaspoon or so of filling
into the center of the round wrapper. Wet the edge, and fold in
half to form a crescent, pressing the edges together with a wet
finger. Set aside on a plate.

To cook the dumplings, bring a large quantity of water to a boil.
When the water is boiling furiously, add the dumplings and 1/2
cup of cold water. Let cook for a few seconds after the dumplings
rise to the surface.


4 Tbsp finely chopped garlic
4 Tbsp Szechwan preserved vegetable
4 scallions, green part included, trimmed and chopped
4 Tbsp hot oil (or to taste)
1 tsp sugar
4 Tbsp light soy sauce
4 tsp red wine vinegar

Put all ingredients in the bowl of a food processor and process
until more or less smooth.

Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander
and the sauce on the side.


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