I created this recipe for Zubiate’s Cocina. They are a small woman-owned salsa and vegan dip company based in Dallas, Texas.

I actually used to be their Social Media Manager, but since I love to cook, I frequently helped create recipes and assist on photo shoots with our amazing photographer Teresa Earnest. Check out Zubiate’s Cocina’s Instagram page here, give them a follow! This recipe is fairly easy to make, contains a few simple ingredients and will definitely be a crowd pleaser!!

A few things to note:

If you aren’t following a dairy-free diet you can easily use regular cream cheese in place of the dairy-free kind.

• The salsa chicken and the dumplings can be prepared and made ahead of time and easily put in the freezer to serve at a later time. Next time you are having guests over simply take them out of the freezer and fry!

• When creating this recipe I used a pressure cooker to make the salsa chicken, but you can similarly make it in a slow cooker or dutch oven pot.

• You will likely have leftover salsa chicken. You can use this for taco night, over salads or in a tortilla soup. The ideas are endless.

We served the Salsa Chicken Rangoon Dumplings with Zubiate’s Cocina Crema de Jalapeño! So good! I hope you enjoy!

I N G R E D I E N T S

• 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

I N S T R U C T I O N S (to make the salsa chicken)

1. Place the chicken breasts in the inner steel pot of pressure cooker.

2. Season the chicken breasts with the taco seasoning.

3. Pour the salsa over chicken and stir to coat.

4. 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.

5. When the cooking time is complete, turn steam vent handle to Venting to quick-release pressure. Select Cancel to turn off pot.

6. Shred chicken with a pair of forks and stir to incorporate salsa mixture.

7. 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.

I N S T R U C T I O N S (to make the Chicken Rangoon Dumplings)

1. In a bowl combine 2 cups of the drained salsa chicken with the 8 oz tub of cream cheese. Mix to combine.

2. Make egg wash.

3. Lay out a few won ton wrappers on your counter or on a piece of parchment paper.

4. Place a tablespoon of chicken mixture onto the center of each won tonight square.

5. Using your fingers or a pastry brush, brush the edges of the square with egg wash.

6. 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.

7. 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!

8. 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.

9. 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.

10. Fry each dumpling until evenly browned, as pictured, and set aside on a paper towel lined baking sheet.

11. Serve with cut scallions and Zubiate’s Cocina Creme de Jalapeño.

All photos by Teresa Earnest Social.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!