• 1 pound skinless boneless chicken, minced
• 4 teaspoons soy sauce
• 2 teaspoons rice wine
• 2 teaspoons fresh ginger, minced
• 1 teaspoon garlic, green & white parts, minced
• 4 scallions, minced1/4 teaspoon red chili flakes
• 2 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 4 ounces sesame oil
• 2 1/4 cups all-purpose flour, sifted

1. Mix the chicken with the soy sauce, rice wine, ginger, garlic, scallions, chili flakes, salt and sugar. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.

2. Add 1 cup of cold water gradually to the flour and mix into a dough. You may not have to add all of the water. The dough should be stiff. Turn out onto a flour board and knead until firm and elastic. Wrap the dough in plastic and let it rest for one hour.

3. Roll the dough into a 2-inch-thick log and cut it into 1/2 ounce balls. Flatten each ball lightly with your hand then roll out each piece into a 3 inch circle, rotating the dough counter-clockwise while rolling so the center is slightly thicker than the edges. Place about 1 to 1 1/2 tablespoons of filling on each circle and pinch the edges together into 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.

How to Use a Bamboo Steamer
Before using for the first time, scrub the bamboo thoroughly with mild soap and water. While it is still wet, steam it for 30 minutes. To cook, place one section of the bamboo steamer in your wok (or snugly over a large pan) so that it fits nicely with some room around for the edges. The steamers can be used with a wok or a saucepan. The basic rule of thumb is that a wok should measure about 2” larger in diameter than a steamer. If you don’t have a wok and want to use a saucepan, you’ll get the best results when they fit together snuggly so that the water drips back into the pan. Add water until it just touches the bottom of the first bamboo layer. Then stack the top section of your bamboo steamer, one on top. Cooking can be done in the top section only. Use a bed of lettuce, aluminum foil or parchment paper to line the steamer bottom. Take care not to cover all of the holes. If you are using a dish, make sure there’s enough room between the dish and the sides to allow the steam to rise. Cover snugly with your bamboo steamer lid, and start the water boiling. Steam food to perfection by taste-testing with a fork, to determine when the food is cooked.

Care & Storage of Bamboo Steamer
Rinse the steamer with water and, if necessary, use some mild soap. Do not put it in the dishwasher. Store in a well-ventilated place.

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