PAOW! “Chik’n” Dumplings


2 cups PAOW! Light Pieces, finely diced
4 large napa cabbage leaves, minced
6 scallions, minced
7 shitake mushrooms, minced
2 garlic cloves, minced
3 tablespoons minced fresh ginger
3 tablespoons soy sauce
2 tablespoons corn starch
1 tablespoon sesame oil
36 wonton wrappers

Ponzu Dipping Sauce

4 tablespoons low sodium soy sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons rice wine
1 teaspoon chili oil or chili sauce/paste, to taste

PREP: Filling

  1. In a large bowl combine all the ingredients for the filling, except the wrappers


  1. Forming Dumplings: Begin by filling the wonton wrapper with about a tablespoon worth of dumpling filling. Wet your finger and run along the edges of the wonton wrapper. This will help to seal it closed.
  2. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If your wrapper is square, fold to corner to corner making a triangle. Take the sides and fold them in to make an envelope.
  3. Once you have filled the dumplings. Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
  4. Add 1/3 cup of water and cover with a tight-fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Cook for 3 mins and serve with the ponzu sauce