This weekend, we spent some time in the kitchen trying to make an interesting appetizer for the holidays, to bring with us when we are invited over for dinner.
It was delicious, but it left us with many questions we will have to try out this coming weekend. Stay tuned for part two next week.
Mix the filling ingredients together.
To Adjust the seasonings: Do not eat raw chicken. Fry a teaspoon of the mixture in a skillet until cooked through. Taste the cooked meatball and adjust seasonings.
Cut into the dumpling wrappers, 1/3 of the way in, as if you were cutting it in quarters, without cutting though the middle.
Place a scant teaspoon of the filling in the middle
Using your finger, wet the wrapper with water along the cut lines.
Wrap one flap around the filling, and wrap the opposite flap around that. Wrap the two remaining flaps so that you have a rosette shape.
Place the rosette in the center of another cut dumpling wrapper, offsetting the cuts. You want the corners at the base of the rosette to be in between the cuts in the bottom wrapper.
Fold one flap up along one cut edge only, and continue to continue to fold the other flaps up, working around until you reach the first flap, then press the last edge down. Place inside a mini muffin pan.
We made 24 of these, and a few spring rolls.
Beat an egg in a small bowl, and brush the egg wash over the rosettes to help them achieve a golden colour
Pre heat the oven to 375F. Bake for 20 min - until golden brown and a thermometer reads 72C (161F).
You could also deep fry them, but we wanted to try something a little healthier.
Serve with Spicy Pineapple Sauce or Green Chili Sauce. Enjoy!