Instructions:
Mix all ingredients from chicken down through salt in a bowl, just until they are blended.
Lightly brush edges of a dumpling wrapper with water. Place 1 tablespoon chicken mixture in center of wrapper and fold in half. Pinch edges to seal and pinch pleats around curved edge.
Repeat with remaining ingredients, placing dumplings on a tray in a single layer. Cover and refrigerate until ready to cook (dumplings may be formed up to 2 hours ahead of time).
At serving time, boil 2 quarts of water in large wok or saucepan. Gently drop dumplings into water, several at a time. Cook 5-6 minutes or until cooked through. Remove with slotted spoon, drain briefly, and place in warm serving bowls.
Serve with soy sauce or other dipping sauce on side or drizzled on top, and garnish with items such as coriander, chopped peanuts and minced red bell pepper.
Note: For mild flavor, omit chili oil.
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