Chinese Chicken and Dumplings
- Yield servings
- 1 quart chicken stock
- 1 -- lime, sliced
- 1 cup sake wine (or dry sherry)
- 1 1/2 teaspoons minced fresh ginger root
- 2 cloves garlic, minced
- 3 tablespoons miso
- 1 tablespoon peanut oil
- 1 1/2 cups corn kernels (1 ear)
- 1/4 cup thinly
In a 3 quart stockpot, bring chicken stock, lime slices, sake, ginger, garlic, and miso to a boil. Turn heat down and simmer for 20 minutes. Remove from heat, and strain. Return strained broth to stockpot.
In a small skillet, heat peanut oil on medium setting. Add corn kernels, scallions, garlic, thyme, and potatoes, and saute for 4 minutes, or until onion is softened. Remove from heat and let cool for 5 minutes.
Lay out the wonton wrappers on a flat surface. Divide filling among the wrappers, placing in center. Brush edges with water. Fold the sides together, pressing firmly to seal.
Bring broth back to a boil. Drop in corn dumplings and simmer for 3 minutes. Stir in chicken, and simmer 3 minutes more. Remove from heat. To serve, place three dumplings in each bowl, along with broth and shredded chicken. Garnish each bowl with a lime slice.