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  Dim Sum Dumplings
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Prep Time:
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  70 (dumplings)
Difficulty Level:
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  Fleishig (Meat)
  Kid Favorites
Health Conscious:
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Cooking Method:
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Main Ingredients:
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Dim Sum Dumplings
Normally, dim sum are made in bamboo steamers. I don’t own one, nor have I had the time to go out and buy one. So, I did what any person would do and I looked up what to do on Google. I searched for tips on how to steam dim sum without a bamboo steamer. I found a "sear and steam" method that struck my interest.

You can squish these little dumplings in a pan when steaming and not worry about sticking. The sauce is the perfect compliment and has just the right amount of kick and flavor to complete the overall dish. I served five on a plate with sauce on the side. This recipe makes a lot of filling so I froze it for later use and cannot wait to make this again!
Dim Sum Dumplings
1 lb Ground Chicken
1 Onion, minced
1 Scallion, chopped small
2 Garlic Cloves, minced
½ C. Shredded Carrot
¼ C. Water Chestnuts, small dice
1 Egg, beaten
2 TBS. Sesame Oil
Salt and Pepper, pinch
25 Square Egg Roll Wrappers, cut into 4 squares

Dipping Sauce
¼ C. Soy Sauce
¼ C. Rice Vinegar or Mirin
1 TBS. Sesame Oil
1 tsp. Sugar
1 t. Sriracha
1t. Garlic, minced
2 Scallions, greens only, cut on a bias
Sesame Seeds

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Comments / Reviews
Hi, Thank you for your recipe. By won ton wrappers are you referring to eggroll wrappers or won ton wrappers. Won ton wrappers cut into fourths, I think, would be exceptionally tiny! It that correct for won ton wrappers?
mn5kids, 2012-08-08
You are correct. Won ton wrappers and egg roll wrappers are different sizes. Cut egg roll wrappers into 4ths, but keep won ton wrappers as is.
alibarnett, 2012-08-09
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Fleishig (Meat)
Kid Favorites

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