Instructions

01
Set up a steamer over simmering water. Pat the chicken wings dry and toss with 1 tablespoon Shaoxing wine, 1 teaspoon kosher salt, ginger slices, and the whites of the scallions. Arrange wings in the steamer basket in a single layer.
02
Steam covered over medium-high heat for 25 minutes until fully cooked and juices run clear. Allow to cool slightly.
Herb says
Steaming with aromatics infuses flavor right into the meat while keeping it moist. Dry heat? Not today.
03
When cool enough to handle, remove the skin and bones from each wing, shredding or chopping the meat into small pieces. Discard skin and bones.
04
In a bowl, combine the chopped chicken wing meat with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Add half the sliced scallion greens. Mix until evenly combined.
05
Add 1 teaspoon cornstarch to the chicken filling and mix well.
Herb says
Cornstarch is your insurance policy for juicy dumplings, it locks in moisture during cooking.
06
Place a dumpling wrapper in your palm. Spoon about 1 tablespoon of filling into the center. Wet the edge with a little water, fold over, and pleat to seal. Repeat with remaining wrappers and filling.
07
Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Arrange dumplings in a single layer. Cook undisturbed until the bottoms are golden brown, 2–3 minutes.
08
Carefully add 1/4 cup water to the pan and cover immediately. Steam for 3–4 minutes until water evaporates and dumplings are cooked through. Remove lid; cook another 30 seconds to recrisp bottoms.
Herb says
This is the legendary ‘fry-steam-fry’ technique for potstickers, crisp + juicy = win.
09
Meanwhile, mix black vinegar and hot sauce in a small bowl for dipping.
10
Transfer dumplings to a platter. Sprinkle with remaining sliced scallion greens and serve with black vinegar-hot sauce on the side.

HERB

Wing & a Wrappin’ Prayer

Ingredients

Instructions