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chinese gee kwan dumplings

Yield about 45 dumplings

1/2 pound medium-sized shrimp, shelled and deveined
1/2 pound chicken breast, boneless and skinless, cut into cubes
1 cup blanched, chopped Chinese cabbage

Seasoning ingredients:

1 teaspoon minced ginger
1/4 teaspoon freshly ground pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons sesame oil

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1 cup chopped garlic chives
3 hard boiled eggs
1 package (12 ounces) dumpling wrappers, thawed
1 egg white, beaten
4 tablespoons minced carrot
45 diagonally slices carrot, about 2 inches long

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Dipping sauce:

1/2 tablespoon minced ginger
2 tablespoons soy sauce
4 tablespoons vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce

Add shrimp, chicken, Chinese cabbage, and 6 seasoning ingredients to a food processor using the metal blade. Process for a few seconds. Remove to a bowl. Add garlic chives. Mix well.
Separate the yolks from the egg whites in hard-boiled eggs. Use a fork tocut the yolks into small pieces. Save the egg whites for other use.

To assemble the dumplings: Have a bowl of water within easy reach. Put1 tablespoon filling in the center of a wrapper. Wet edges with water. Close to form a half-circle shape. Pleat the top edges. Then dip the pleated edges in the egg white. Dredge in chopped egg yolk or minced carrot. It looks like the comb of a rooster. That's why it's called "Gee Kwan" dumplings.

In a Chinese steamer, bring 3 quarts of water to a rapid boil over high heat. Arrange carrot slices on the steamer tiers and place the dumplings on top. Cover and team for 8 to 9 minutes.

Combine dipping sauce ingredients together in a small bowl. Serve dumplings with the dipping sauce.

As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.

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