Chili Crisp Chicken and Peach Guo-Tie Recipe

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from the cookbook “First Generation” by Frankie Gaw. This is an inspiring cookbook. I look at the recipes and want to make them!

Adding peaches to pan-fried dumplings is not normal and why this recipe attracted me!

Dough:

Use one of the 3 recipes for dumplings in the cookbook or

buy 24 pre-made dumplings

 

Filling:

4 medium carrots, trimmed, and haved lengthwise

Olive oil

1 pound, boneless, skinless, chicken thighs ground

1/2 ripe peach, peel, pitted, and finely grated

3 cloves garlic, finely graded

1 teaspoon finely grated fresh ginger

1 teaspoon rice vinegar

1 tablespoon chili crisp

1 tablespoon ketchup

2 teaspoons toasted sesame oil

2 teaspoons light brown sugar

1 tablespoon sea salt


Directions:

The filling:

1. Preheat the oven to 400°F

2. Line of baking sheet with parchment paper

3. Place the carrots on the prepared sheet and drizzle with olive oil. Toss with your hands to coat and seasoned with salt to taste.

4. Roast for 25 minutes, until the carrots are soft and can be pierced easily with a fork.

5. Transfer the carrots to work surface and finally dice.

6. Then transferred to a large mixing bowl and add the chicken, peach, garlic, ginger, rice, vinegar, chili, crisp, kitchen, sesame, oil, brown sugar, and 1 tablespoon salt.

7. With your hand using a circular motion, mixed together until the filling looks homogenous and feel sticky, about three minutes.

8. Cover the bowl with plastic wrap and set aside in the fridge until ready to form the dumplings, up to a day in advance.


Fold the dumplings:

1. When ready to fold, place a spoonful of filling about a third the size of the wrapper into the center of the wrapper.

2. Seal the dumplings, using the fold of your choice. Repeat until you run out of filling or wrappers.

 

Pan-fry the Dumplings:

1. In a large nonstick pan over medium high heat, warm, 1 tablespoon rice, bread, oil, and place the dumplings in the pan bottoms down.

2. Fry for one to two minutes, until the bottoms have browned.

3. Had half a cup of water to the pan and place a lid on top - caution for oil splatter!

4. Reduce the heat to medium and steam for 6 to 8 minutes, adding more water, 1 tablespoon at a time, if it evaporates.

5. Remove the dumplings from the pan and serve