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TUCSON - Today on "Let's Make a Meal," Chef Albert Hall from Acacia stopped by to make:

Chicken and Havarti Dumplings

Chicken Breast Ground 2 lbs.
Carrot, medium 1 Each
White Onion, Quartered 1 Each
Fresh Ginger, Grated ½ teaspoon
Soy Sauce 3 Tablespoons
Scallions, Sliced Thin 4 each
Havarti Cheese, Grated 6 oz.
Salt and Pepper to taste
Won Ton Skins 1 package

Method:
Pulse Carrots, Onion and Scallions together in the bowl of a food processor fitted with a stainless steel "S" blade. Pulse the mixture for 30 seconds or until the size of a pea. Add chicken and continue to process until smooth. Cook the chicken mixture stirring constantly in a heavy bottom skillet over medium heat until cooked through. Add the ginger and continue cooking for 2 minutes. Drain in a colander and let cool to room temperature. Add soy sauce and season with salt and pepper. Cool in refrigerator for at least 2 hours before adding the grated havarti. Scale into the center of a won ton wrapper and moisten the edges with water. Fold edges in to seal. Store won Tons on a sheet pan lightly dusted with corn starch and cover with a damp towel until ready to steam. Steam seam side down for 5 minutes or until heated through. Remove to a heated plate and serve with Thai Cashew Sauce.

Spicy Coconut Sauce for Dumplings

Mirin 2 Tbl.
Rice Vinegar ¼ cup
Sambal Chili Paste ½ tsp.
Coconut Milk 1 cup
Soy Sauce ½ cup
Sugar 1 Tbl.

Method:

Whisk together all ingredients in a stainless steel bowl until well incorporated. Store refrigerated for up to two weeks.