Dumplings

Being American by birth and having most of my Chinese food eating experiences over there...these are dumplings to me, possible even potstickers. Here in Australia they are commonly referred to as dim sims.
I love these things. And they have to be pan-fried. Cooked with a tiny bit of oil so they get crunchy on the bottom. Then they are steamed, and after the water cooks off, they are crispy on the bottom again. I am not a big pork eater, so I use organic chicken to make mine. This time I used chicken thighs instead of breast, I believe the dumplings were juicier. I buy my wrappers. I think making 90 pastry circles would take the fun out of it. Filling 90 dumplings takes long enough!

This time I used a cookie scoop that I had. It made it easy to portion out the filling. If only the kids were a bit older, they could have helped me make them. They are too little to be playing with raw meat.

They were totally enjoyed by me, Moo and my other half. Will was not sure about them.

The best thing about making 90 is that there are still some in the freezer for another night!