- 2-3 organic boneless & skinless chicken breasts (1 package)
- 1 tub of mild or medium Zubiate's Cocina salsa
- 1 tablespoon taco seasoning
- pressure cooker (I like to use my Mealthy Multi-Pot) or slow cooker/dutch oven
- 8 oz container of plain dairy-free cream cheese (chive or jalapeño would work nicely too)
- 1 package of won ton wrappers, like Nasoya brand
- egg wash (1 egg with 2 tablespoons water, whisked)
- scallions for sprinkling on top (optional)
- 1 tub of Zubiate's Cocina Crema de Jalapeño
To make the Salsa Chicken:
- Place the chicken breasts in the inner steel pot of pressure cooker.
- Season the chicken breasts with the taco seasoning.
- Pour the salsa over chicken and stir to coat.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes. You can also use the poultry setting if your pot has that.
- When the cooking time is complete, turn steam vent handle to Venting to quick-release pressure. Select Cancel to turn off pot.
- Shred chicken with a pair of forks and stir to incorporate salsa mixture.
- Strain and set aside 2 cups of the salsa chicken to use for the dumping mixture. Reserve the rest of the chicken for use in other dishes.
To make the Chicken Rangoon Dumplings:
- In a bowl combine 2 cups of the drained salsa chicken with the 8 oz tub of cream cheese. Mix to combine.
- Make egg wash.
- Lay out a few won ton wrappers on your counter or on a piece of parchment paper.
- Place a tablespoon of chicken mixture onto the center of each won tonight square.
- Using your fingers or a pastry brush, brush the edges of the square with egg wash.
- Fold up each side of the wrapper so that it connects in the center, as shown in the photo above. to make it more simple you can also gather the edges and squeeze them together at the top to form a purse shape. Set aside and repeat this step until all dumplings have been formed. Reserve one sheet for testing the oil.
- At this point you can freeze your dumplings. Place on a sheet pan in one layer and freeze for 1-2 hours, then transfer into a baggie or container. I love using Stasherbag, you can use the code FEEDYOURSISER15 at check out to get 15% off your order!
- If you do not want to freeze them, heat up your oil for frying in a deep pot. You can use peanut oil, vegetable oil, coconut oil (whatever you want). You need enough oil so that the dumplings can float while frying.
- Test the oil to see if it's ready for frying by placing a piece of the reserved won ton wrapper in the oil. If its bubbles up quickly you are good. Heat should be on a medium flame.
- Fry each dumpling until evenly browned, as pictured, and set aside on a paper towel lined baking sheet.
- Serve with cut scallions and Zubiate's Cocina Creme de Jalapeño.