Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely grate the ginger and garlic with a rasp. Finely chop the spinach with a chef’s knife.

Measure out the ground chicken and in a large bowl, mix together chicken, 1 tablespoon minced ginger, garlic, and 2 tablespoons soy sauce.

Measure out the sauce ingredients; chicken broth, sherry vinegar, soy sauce and sesame oil.

Measure the sesame seeds into a separate bowl.

Thinly slice green onion on a bias for Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish and set aside.

To form the dumpling, place about 1 tablespoon of filling in the center of each dumpling wrapper. Squish the dough together at the top to form a tightly sealed package. Gently brush the bottom of the dumpling with water using a pastry brush, and then dip them in sesame seeds. Place them on a baking sheet lined with parchment while you make the rest of the dumplings.

Preheat nonstick pan or wok over medium high heat. Add the sesame oil and let heat until it is shimmering. Add the dumplings with the sesame seeds on the bottom in a single layer. Let fry for about 1 – 2 minutes, until the sesame seeds turn golden but do not burn.

Pour the sherry vinegar and chicken stock along with the soy sauce directly on top of the dumplings to form a sauce. Swirl the pan around to make sure that the dumplings are not stuck to the bottom, gently prying them up with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula if necessary. Turn down the heat to medium and let boil gently with a lid on to steam the dumplings for 7 minutes, until the dumplings are cooked through.

Serve immediately garnished with sliced green onion.