broiled golden chicken dumplings

this was in intermezzo this month, and is posted by request. i haven't tried this one yet.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 7  ounces boneless skinless chicken thighs
• 7  ounces boneless skinless chicken breasts
•  salt, pepper
• 3  scallions, chopped
• 1  teaspoon  minced fresh ginger
• 1  egg white, beaten
• 2  teaspoons  sesame oil
• 2 -3  tablespoons  vegetable oil
• 6  skewers, soaked in water for 1 hour

• tare sauce

• 3⁄4 cup sake
• 1 1⁄3 cups mirin
• 3  tablespoons sugar
• 1 1⁄3 cups soy sauce
• 1⁄2 cup  chicken stock

Directions

1. make tare sauce: add all ingredients to a saucepan, bring to boil, cover and simmer for 30 minutes, cool to room temperature for the dumplings: chop chicken to a paste in a processor, or by hand.
2. transfer to a bowl and add salt& pepper, squeezing the mixture with your hands.
3. add scallions, ginger, egg white, sesame oil, and mix grease a broiler pan, and your hands.
4. form into 12 balls, making a depression with your thumbs.
5. add oil to a skillet and cook the dumplings 1-2 minutes to brown the outsides.
6. remove and drain on a paper towel heat broiler to high.
7. thread 2 dumplings on each skewer, broil about 2-4 minutes, turning once.
8. put a few spoonfuls of tare sauce into a small dish dip the dumplings into the tare sauce and return to broiler for 2 minutes, until dry.
9. repeat one more time.
10. serve with sauce on the side.