A creative combination of traditional dumpling filling flavors stuffed into chicken wings, coated and fried to crispy perfection with a unique dumpling skirt.
1. Combine ground pork, minced shrimp, grated garlic, minced scallion whites, minced shiitake mushrooms, grated ginger, salt, msg, sugar, sesame oil, and corn starch dissolved in water.
2. Mix with chopsticks in one direction for 8-10 minutes until fully emulsified or use a food processor to blend for 2-3 minutes on high.
3. Place the mixture in a piping bag.
4. Combine water, oil, AP flour, corn starch, and a pinch of salt for the dumpling skirt.
5. Debone the chicken wings keeping the wingtips attached.
6. Pipe the dumpling filling into the deboned wings.
7. Lightly coat the stuffed wings in a mixture of salt, white pepper, garlic powder, and potato starch.
8. Pan fry wings over medium heat until golden on both sides and cooked throughout, about 6-8 minutes.
9. Remove the wings from the pan.
10. Wipe the excess oil from the pan and add the dumpling skirt mix.
11. Once the skirt starts to bubble and turn pasty, add the wings back in.
12. Cook until the dumpling skirt is crisp, then flip onto a plate.
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