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The Tampa Tribune

Published: January 30, 2008

If Chinese food settles (lo) mein(-ly) on your hips, forget takeout and indulge your passion with these to-die-for designer dumplings filled with savory chicken in a light, gingery broth.

The mini "purses" are a construction project that is perfect for little hands, so engage your own Happy Family in some messy kitchen play. (Just be sure everyone washes up after handling the ground chicken mixture.)

The dumplings can be made ahead of time and covered with a damp towel until dinnertime.

Once the broth is simmering, this quick Asian favorite takes about 3 minutes before you're sipping and slurping.

LITTLE PURSES IN GINGER BROTH

For the dumplings:

1 pound ground chicken
2 tablespoons soy sauce

1 tablespoon fresh ginger, minced

1 tablespoon fresh garlic, minced

2 teaspoons dry sherry
3 green onions, chopped

1 egg white

2 teaspoons sesame oil

1 teaspoon sugar
1 teaspoon cornstarch
About 40 wonton wrappers
For the ginger broth:

8 cups chicken stock
1 (2-inch) piece fresh ginger, sliced

4 tablespoons soy sauce

2 green onions, chopped

4 tablespoons matchstick-cut carrots
Green onions or cilantro (optional)

To prepare the dumplings, in a large bowl, thoroughly mix the first 10 ingredients.

Clear a work surface and fill a small bowl with some water. Use a lightly dampened towel to cover the completed wontons as you go, as the dough quickly dries out.

Lay a wonton wrapper flat and place a small spoonful of the filling in the center. With your fingers or a small brush, moisten the edges of the wonton wrapper. Fold edges up over the filling, creating a small "purse." Squeeze together at the top to seal, being careful not to rip the fragile dough.

Repeat with the remaining fill and wontons, placing the finished dumplings on a plate covered with the damp towel.

To prepare the ginger broth, heat the stock in a large pot, adding the ginger. Simmer for 10 minutes, remove the ginger and add soy sauce, green onions and carrots.

With a large slotted spoon, carefully add the dumplings. They will float to the surface when cooked through (about 3 minutes). Do not overcook.

Serve in petite Asian bowls. Garnish with extra scallion or cilantro, if desired.

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