Five Spice Chicken-Lemongrass Dumplings

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 4 Servings
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Ingredients

  •   14 grams minced garlic
  •   7 grams fresh ginger (minced)
  •   21 grams lemongrass (3 tablespoons, from about 2 stalks bruised and minced)
  •   14 grams gluten free soy sauce
  •   14 grams sesame oil (untoasted)
  •   1 tsp kosher salt
  •   1/4 tsp chinese five-spice powder
  •   113 grams napa cabbage (4 ounces or 1 cup, packed whole, ceaves, do not remove white rib, very finely chopped)
  •   1/4 cup scallions (from about 2 -3 quartered and thinly sliced, light, medium and dark green parts)
  •   1/2 lb chicken thighs (ground)
  •   120 grams millet flour (plus more for rolling)
  •   120 grams garbanzo beans (Fava Flour)
  •   96 grams potato starch
  •   64 grams arrowroot starch
  •   18 grams xanthan gum
  •   312 grams boiling water (11 ounces or 1 1/4 cups plus 2 tablespoons)
  •   peanuts (or Grapeseed Oil)
  •   mo hanh (Chili-, spicy)
  •   plum sauce (², sweet, sour)
  •   dipping sauces (Soy-scallion, recipe below)
  •   14 grams gluten free soy sauce
  •   14 grams rice vinegar (unseasoned)
  •   2 grams sesame oil (untoasted)
  •   1 scallions (quartered and thinly, about 1 tablespoon sliced, light, medium and dark green parts)

Instructions

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