They're lower in fat than the traditional pork.
These fragrant dumplings can be customized: "Swap in ground turkey or pork, if you prefer, or use a combination of proteins," advises New York City–based recipe developer Beth Lipton. For a spicier dish, leave the seeds in the chili or add an additional chili. Lipton recommends using unseasoned rice vinegar, as the seasoned version often contains added sugar. Bruising the lemongrass by gently hitting it with the blunt side of a knife releases its floral, slightly grassy flavor. Serve dumplings with sesame-soy dipping sauce.
Ingredients
Directions
Step 1
In a bowl, combine chicken, lemongrass, ginger, garlic, chili, fish sauce, vinegar, honey, cilantro, and ⅛ teaspoon salt. Using your hands, mix gently but thoroughly.
Step 2
Spoon about 2 teaspoons filling into the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Step 3
Steam, boil, or pan-fry dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.