Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DUMPLING FILLING***
     1/2  pound         boneless skinless chicken breast -- cut in 1" cubes
   2                    egg whites
   1      tablespoon    cornstarch
     1/4  teaspoon      sugar
                        a pinch of salt
   1      tablespoon    chinese cooking wine
   3      tablespoons   water
                        ***SAUCE***
   4      tablespoons   finely chopped garlic
   4      tablespoons   szechwan preserved vegetable
   4                    scallions -- green part
                        -- included, trimmed
                        -- and chopped
   4      tablespoons   hot oil -- (or to taste)
   1      teaspoon      sugar
   4      tablespoons   light soy sauce
   4      teaspoons     red wine vinegar

Preparation:

Put all ingredients in the bowl of a food processor and process until more or less smooth. Put all ingredients in a blender, and blend, scraping down as needed to form a fine paste. Spoon into a bowl. Fill Round dumpling wrappers by spooning a tsp. or so of filling into the center of the round wrapper. Wet the edge, and fold in half to form a crescent, pressing the edges together with a wet finger. Set aside on a plate. To cook the dumplings, bring a large quantity of water to a boil. When the water is boiling furiously, add the dumplings and 1/2 cup of cold water. Let cook for a few seconds after the dumplings rise to the surface. Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander and the sauce on the side.