Chicken Parm Dumplings

Inspired by Nom Wah Nolita

Ingredients:

Dumplings:

• 8-10 wonton wrappers

• 1 boneless, skinless chicken breast, cut into about 1-2 inch pieces

• 1/4 tsp. garlic powder

• 1/4 tsp. onion powder

• 1/4 tsp. kosher salt

• 1/4 tsp. black pepper

• 1 cup (roughly) shredded mozzarella

• 2-3 tbsp. white sesame seeds

• 1 8 oz. can tomato sauce

• 2-3 sprigs fresh basil

• 1/3 cup Parmigiano Reggiano, grated

• Vegetable oil, for frying

Parmesan Cheese Sauce:

• 1 tbsp. salted butter

• 1 tbsp. all-purpose flour

• 3/4 cup whole milk

• 1/3 - 1/2 cup Parmigiano Reggiano, grated

Directions:

1. For the dumpling filling, add chicken breast, garlic powder, onion powder, salt & pepper to a food processor and blend until smooth.

2. Add a spoonful of the filling to the center of a wonton wrapper. Sprinkle some shredded mozzarella cheese on top. Lightly brush the edges of the wonton wrapper with water. Fold the wonton wrapper over the filling to form your dumpling and pleat the edges to seal.

3. Heat the vegetable oil (about 1-2 inches deep) in a heavy-bottomed pot to about 350°F. Throw a pinch of flour into the oil - if it begins to sizzle, the oil is ready for frying. Place 3-4 dumplings at a time into the oil and cook for about 5-6 minutes until all are golden brown in color, turning occasionally.

4. Remove the dumplings from the pot with a slotted spoon or strainer and place on a wire rack on top of a baking sheet. Let cool and sprinkle with sesame seeds.

5. Parmesan Cheese Sauce: In a small pot over low heat, melt butter and stir in 1 tbsp. flour. Once a thick paste-like texture has developed, slowly whisk in milk. Once the mixture has thickened, whisk in grated Parmigiano Reggiano.

6. Plate your dumplings and top with a drizzle of marinara and parmesan cheese sauce. Sprinkle with grated Parmigiano Reggiano, top each dumpling with a basil leaf and serve.