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Chicken Lollypops Ingredients: 
20 chicken drummettes (the upper parts of the wing)
Meat marinade:
1 tsp 5-spice powder- 11/2h tsp salt
1-2 cloves garlic, finely minced -1 tbsp ginger, finely minced
Coating mixture:
1/3 Cup flour
1/3 cup cornstarch
1/4 tsp white pepper
1/4 tsp 5 spice powder
1/4 tsp paprika
Comments: Do not over cook the chicken. It only about 3 minutes or a little more to cook through. make great hors d'oeuvres.
4 cups oil Procedure: 4 cups oil
Preparation: Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a "lollipop." Repeat procedure for the rest of the drummettes. Mix with meat marinade and let stand for 4 hours or overnight. Mix coating.
Cooking: Heat oil in wok over medium high heat. Coat lollipops in flour mixture, then deep fry until golden brown. Drain on paper towels and serve hot.
Do ahead notes: Lollipops can be deep fried then frozen. To reheat, heat oven at 425°. Spread frozen lollipops on cookie sheet and reheat for 15 minutes or so. A faster method is to thaw out and deep-fry again briefly. Makes 12 OPEN-FACE DUMPLINGS
Yield: 6 servings
1 lb Ground pork
10 Chinese dried black -mushrooms, softened in hot
Water for 20 minutes, stems removed and caps
Finely chopped
2 c Minced garlic chives (Or
-substitute 2 cups minced
2 c Minced garlic chives
(Or substitute 2 cups minced
Leeks and 1 tablespoon
Minced garlic)
2 tb Minced fresh ginger
2 tb Soy sauce
2 ts Rice wine
1 1/2 ts Sesame oil
1/4 ts Freshly ground black pepper
1 Egg white, lightly beaten
1 1/2 tb Cornstarch
TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for ing coating steamer 1/2 cup minced scallion greens
Lightly chop the ground pork until fluffy. Place in a
mixing bowl and add the remaining filling ingredients.
Stir vigorously in one direction with your hand or a
wooden spoon to blend the ingredients evenly.
Place a heaping tablespoon of the filling in the
middle of a dumpling skin and gather the edges of the
skin around the filling. Holding the dumpling between
your index finger and thumb, squeeze it in the center
to form a "waist". Push the filling up from the
bottom to create a flat surface. Smooth the top
surface with the bottom of a spoon dipped in water.
Line steamer trays with damp cheesecloth or parchment
paper that has been brushed with sesame oil (if
steamer trays are not available, lightly brush several
aluminum pie plates with sesame oil). Arrange the
shaped dumplings about 1/4-inch apart in the steamers
or on the plates.
Fill a wok or a spaghetti pot water level with the
bottom edge of the steamer tray and heat until
boiling. Stack the steamer trays one on top of the
other, cover and place over the boiling water.
Alternatively, you may fit the pie plates in the
spaghetti pot and cover with the lid. Steam the
dumplings for about 15 minutes over high heat,
reversing the stacked trays after 8 minutes. Remove
the cooked dumplings and continue steaming the
dumplings as necessary. Sprinkle the finished
dumplings with the minced scallion greens and serve
with dipping sauces.
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