Kat Can Cook

Make the Filling:
2 In a small food processor, combine the garlic and ginger and pulse to mince. Add the spinach and leek and pulse until finely chopped, almost like a pesto.
3 Transfer the mixture to a large bowl. Add the ground chicken and pat the surface dry with a paper towel (this helps with browning). Add the tamari, sesame oil, salt, and pepper. Mix well with your hands until fully combined.
Cook the Dumplings:
6 Heat a large skillet over medium-high heat and add a thin layer of oil. (A cast iron or nonstick pan works best.)
7 Using a small scoop or two spoons, portion scant tablespoon-sized meatballs into the pan. Let them cook for 1–2 minutes, until the bottoms begin to brown.
8 Place a dumpling wrapper over each meatball like a blanket. Gently press and lightly crimp the sides so it stays in place (it doesn’t need to be perfect).
Steam & Crisp
10 After about 30 seconds, add the water around the dumplings. Reduce heat to medium-low and cover the pan.
11 Let steam for 5–6 minutes, until the chicken is cooked through and most of the liquid has reduced.
12 Remove the lid and continue cooking until the water is nearly gone and the bottoms are lightly crisped.
Serve
14 Transfer to a plate using a spatula.
15 Top with chili oil, a splash of tamari and sesame oil, fresh cilantro, and black sesame seeds.