Savory Chicken and Jicama Dumplings with Carrot Garnish

Pangsit Isi Ayam Bangkuang (Stuffed Dumplings with Chicken and Jicama)

Ingredients

• 500 grams ground chicken
• 250 grams finely chopped peeled shrimp
• 1 medium jicama, coarsely grated
• 1 package wonton wrappers (I used 99 brand, containing 50 wrappers)
• 1 whole egg
• 5 cloves garlic, minced
• Chicken broth, to taste
• Granulated sugar, to taste
• 3 tablespoons cornstarch
• Salt, to taste
• Water (for sealing the dumpling wrappers)
• Carrot, for garnish

Instructions

1. Prepare the Filling:
   In a large mixing bowl, combine the ground chicken, finely chopped shrimp, grated jicama, minced garlic, and egg. Season with chicken broth, granulated sugar, salt, and cornstarch. Mix thoroughly until all ingredients are well incorporated.

2. Assemble the Dumplings:
   Take a single wonton wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with a little water, fold the wrapper over the filling to form a triangle or rectangle, and press the edges to seal. You can also fold the wrapper into a pleated shape if you prefer.

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3. Garnish and Steam:
   Place the assembled dumplings on a steaming rack lined with parchment paper. Garnish each dumpling with a small amount of grated carrot on top. Steam the dumplings over boiling water for about 20 minutes, or until they are cooked through and the wrappers are tender.

4. Serve:
   Carefully remove the dumplings from the steamer and serve them hot. Enjoy them as a delightful appetizer or as part of your main meal.

These stuffed dumplings with chicken and jicama offer a flavorful and satisfying bite, perfect for any occasion.