What do you get when you cross a chicken with a Chinese dumpling? You guessed it, a Dumpwing!
Courtesy of Studio East Food and Drink in Halifax, Nova Scotia.
Dumpwing Filling (Yield 75 Dumplings)
In a frying pan on low heat, add sesame oil. Add the ginger and garlic until soft and cooked (but still translucent) for about 4 minutes. Do not let it change colour. Let cool.
In a large bowl blend all ingredients together by hand, until it forms into a paste. Chill in fridge until ready to use.
Place a dumpling wrapper on a working surface and spoon exactly half ounce of Dumpwing filling in the centre. Wet the edge with a little water and fold the wrap over into half and press the ends together to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
To freeze for later use, place individual dumplings onto a thin sheet pan and ensure they do not touch or overlap. Place sheet pan into the freezer. Once dumplings are fully frozen (hard), transfer into a box or bag and store in the freezer.
In a medium non-stick frying pan, heat 1 tablespoon of sunflower oil over medium-high heat. Once the oil has come to heat, place 5 dumplings in the pan and cook until golden brown, about 1 minute per side.
Step back and pour in ⅓ cup of water, cover and turn heat to low. After about 20 seconds, open a few inches of pan cover to allow for a little steam to escape. (If you want crispier dumplings, add less water.)
Cook until the dumplings are tender and the meat is cooked through, about 3 minutes. Uncover and transfer dumplings immediately to plate. Repeat for remaining dumplings.