Alex's Recipes

"Try These"


Asian Chicken Dumplings


Recipe provided by: Sheraton Grand Hotel



2 chicken breasts, skinned
2 Tablespoons garlic chili paste
2 Tablespoons hoisin sauce
3 Tablespoons minced fresh ginger
1 Tablespoon minced fresh garlic
1 jalapeno, seeded & minced
Salt & pepper
16 wonton wrappers
1 egg, whisked with 2 Tablespoons of water
Canola oil for deep frying
1 Cup julienne carrots
1 Cup shiitaki mushrooms, julienne
1 Cup julienne red peppers
1 Cup julienne yellow peppers
1/2 cup thinly sliced water chestnuts
1 Cup julienne leeks
1 Cup mung bean sprouts
1/2 cup chopped scallions
2 Tablespoons fresh squeezed lime juice



Finely chop chicken and toss with garlic chili paste, hoisin sauce, a tablespoon of ginger, jalapeno and a half-tablespoon of garlic. Season to taste. Sauté chicken mixture for 5 to 7 minutes. Let cool and adjust seasoning if necessary. Lay wonton wrapper out on work surface. Lightly brush 2 adjoining edges of the wrapper with egg mixture. Place a spoonful of chicken filling in the center. Fold wontons in half on diagonal to make triangles, gently pressing sides together. Heat oil to 350 degrees and fry for 1 minute on each side. For stir-fry, sauté the remaining garlic and ginger in canola oil over a medium heat for 30 seconds. Add carrots, mushroom and bell peppers. Stir-fry for 1 minute. Add water chestnuts, leeks, mung bean sprouts and scallions. Stir-fry for 2 minutes. Remove from heat. Add limejuice and season to taste.


Arrange some stir-fry vegetables in center of plate. Place 4 dumplings on the vegetables. Spoon some ginger-soy sauce over the dumplings and around plate. Sprinkle cilantro and daikon sprouts over the dumplings.

Sheraton Grand Hotel
1230 J Street
Sacramento, CA 95814
Tel. (916) 447-1700






Return to RECIPES Intro

files in this directory: 218