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1
Place 2 whole chickens and 1 teaspoon salt in a large stock pot with enough cold water to cover.
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2
Bring to a boil and skim any impurities.
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3
Reduce to medium heat.
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4
Add onions, peppercorns, and ginger to stockpot.
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5
Skim as needed to clear impurities.
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6
Simmer for 3 hours.
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7
Strain broth.
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8
Adjust seasonings with fish sauce, salt, sugar and white pepper as needed.
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9
To make dumplings: Soak dried wood ear mushroom in hot water for 15 minutes and then mince.
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10
Chop cabbage and sprinkle with salt to drain excess liquid.
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11
Lightly saute scallions, ginger, and shallot in vegetable oil until translucent and let cool.
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12
Add shallot, scallions, jicama, wood ear, garlic, cabbage and cilantro to meat mixture.
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13
Add fish sauce and black pepper.
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14
Adjust as needed.
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15
Test mixture by dropping a small amount in a pot of boiling water and cooking through.
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16
Remove from the water, taste, and adjust seasoning, if necessary, before wrapping in dumpling.
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17
Place about 1 teaspoon of the chicken and shrimp mixture in the center of a dumpling wrapper.
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18
Lightly wet the edges of the dumpling with water.
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19
Fold over the wrapper and press to seal.
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20
Repeat with remaining filling and wrappers.
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21
Assembly: Peel and julienne baby ginger.
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22
Cook dumplings right before service, in boiling, salted water for approximately 3 minutes, or until they float to the surface.
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23
Heat the broth in a large pot.
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24
Add the cooked dumplings and finish with cilantro, scallions and baby ginger.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
