Ingredients Weight Measure
Ground chicken 1 lb.
Soy sauce, divided 5 Tbsp.
TABASCO® brand SWEET & Spicy Pepper Sauce, divided 4 Tbsp.
Garlic cloves, minced 2 ea.
Fresh ginger, grated 1-1/2 tsp.
Sesame oil 1 Tbsp.
Egg white, large 1 ea.
Water chestnuts, chopped 1/2 cup
Rice vinegar 2 Tbsp.
Wonton wrappers 35 ea.


  1. To make filling, combine chicken, 1 Tbsp. soy sauce, 2 Tbsp. TABASCO® SWEET & Spicy Pepper Sauce, garlic, ginger, sesame oil, egg white and water chestnuts in large bowl. Mix well, using hands or large wooden spoon. Refrigerate until ready to make dumplings.
  2. To prepare dipping suace, combine remaining soy sauce and TABASCO® SWEET & Spicy Pepper Sauce with vinegar in small bowl and set aside until ready to serve.
  3. Place scant Tbsp. chicken filling in center of 1 wonton wrapper; wet edge of wrapper with water and fold in half diagonally to make a triangle. Press edges together and place dumpling on plastic wrap–lined baking sheet. Repeat with remaining filling and wrappers. Dumplings can be frozen at this point for up to 3 weeks.
  4. To cook dumplings, place steamer rack in large pot with 1/2" of water in it, or set up bamboo steamer in large frying pan. Line steamer rack with lettuce leaves, or lightly oil bamboo trays with sesame oil, and bring water to boil. Arrange dumplings side by side, not touching, on rack. Cover and steam 12 minutes. Serve hot with dipping sauce.

Yield: 35 dumplings