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Prepare the dumpling filling: In a large bowl, combine the ground chicken, 4 sliced green onions, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, 1 tablespoon sesame oil, 3 tablespoons dark soy sauce, 1/2 teaspoon white pepper, and 1/2 teaspoon kosher salt. Mix thoroughly with your hands or a spoon until all ingredients are fully incorporated.

Prepare the dipping sauce: In a small bowl, whisk together 1/2 cup low sodium soy sauce, 2 1/2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 1 tablespoon sriracha sauce, and 2 teaspoons sesame seeds. If using, stir in 1 sliced green onion. Set aside.

Cook the meat balls: Lightly spray a large non-stick skillet with avocado oil and place it over medium heat. Once the pan is hot, use a cookie scoop (or about 1 1/2 tablespoons) to form round balls of the meat mixture and drop them into the pan, leaving a little space between each.

Sear the meat: Let the meat balls cook undisturbed for 2 minutes to sear and brown the bottom.

Add wrappers: Carefully top each meat ball with a wonton wrapper, gently pinching the edges of the wrapper around each ball to partially enclose it.

Steam the dumplings (first round): Lightly spray the tops of the wonton wrappers with more avocado oil spray. Pour 1/3 cup water around the edges of the pan. Immediately cover the pan with a lid and cook until the water has evaporated, about 3-5 minutes.
Steam the dumplings (second round): Lift the cover. Add another 1/3 cup water to the pan. Cover again and repeat the steaming process until the chicken is cooked through and the wrappers are tender, about 3-5 minutes. The bottoms of the dumplings should be crispy.

Garnish and serve: Once cooked, transfer the dumplings to a serving platter. Sprinkle with optional furikake seasoning and drizzle with optional chili oil. Serve immediately with the prepared dipping sauce.


Prepare the dumpling filling: In a large bowl, combine the ground chicken, 4 sliced green onions, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, 1 tablespoon sesame oil, 3 tablespoons dark soy sauce, 1/2 teaspoon white pepper, and 1/2 teaspoon kosher salt. Mix thoroughly with your hands or a spoon until all ingredients are fully incorporated.

Prepare the dipping sauce: In a small bowl, whisk together 1/2 cup low sodium soy sauce, 2 1/2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 1 tablespoon sriracha sauce, and 2 teaspoons sesame seeds. If using, stir in 1 sliced green onion. Set aside.

Cook the meat balls: Lightly spray a large non-stick skillet with avocado oil and place it over medium heat. Once the pan is hot, use a cookie scoop (or about 1 1/2 tablespoons) to form round balls of the meat mixture and drop them into the pan, leaving a little space between each.

Sear the meat: Let the meat balls cook undisturbed for 2 minutes to sear and brown the bottom.

Add wrappers: Carefully top each meat ball with a wonton wrapper, gently pinching the edges of the wrapper around each ball to partially enclose it.

Steam the dumplings (first round): Lightly spray the tops of the wonton wrappers with more avocado oil spray. Pour 1/3 cup water around the edges of the pan. Immediately cover the pan with a lid and cook until the water has evaporated, about 3-5 minutes.
Steam the dumplings (second round): Lift the cover. Add another 1/3 cup water to the pan. Cover again and repeat the steaming process until the chicken is cooked through and the wrappers are tender, about 3-5 minutes. The bottoms of the dumplings should be crispy.

Garnish and serve: Once cooked, transfer the dumplings to a serving platter. Sprinkle with optional furikake seasoning and drizzle with optional chili oil. Serve immediately with the prepared dipping sauce.
