No Fold Dumplings
No Fold Dumplings
Ingredients
For the Dumplings
- 1 pound ground chicken
- 4 green onions, sliced thin
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 3 tablespoons dark soy sauce, or low sodium soy sauce
- 1/2 teaspoon white pepper, or ground black pepper
- 1/2 teaspoon kosher salt
- 1 package wonton wrappers
- as needed avocado oil spray
- as needed water, for steaming
For the Dipping Sauce
- 1/2 cup low sodium soy sauce
- 2 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced (optional)
Optional Garnishes
- as needed furikake seasoning
- as needed chili oil
Instructions
- 1
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.
ā±ļø 5 min
- 2
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.
ā±ļø 5 min
- 3
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.
ā±ļø 2 min
- 4
Sear the meat: Let the meat balls cook undisturbed for 2 minutes to sear and brown the bottom.
ā±ļø 2 min
- 5
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.
ā±ļø 3 min
- 6
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.
ā±ļø 5 min - 7
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.
ā±ļø 5 min
- 8
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.
ā±ļø 3 min
Kitchen Tools
Nutrition Facts (per serving)
No Fold Dumplings
For the Dumplings
- 1 pound ground chicken
- 4 green onions, sliced thin
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 3 tablespoons dark soy sauce, or low sodium soy sauce
- 1/2 teaspoon white pepper, or ground black pepper
- 1/2 teaspoon kosher salt
- 1 package wonton wrappers
- as needed avocado oil spray
- as needed water, for steaming
For the Dipping Sauce
- 1/2 cup low sodium soy sauce
- 2 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced (optional)
Optional Garnishes
- as needed furikake seasoning
- as needed chili oil
Instructions
- 1
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.
ā±ļø 5 min - 2
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.
ā±ļø 5 min - 3
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.
ā±ļø 2 min - 4
Sear the meat: Let the meat balls cook undisturbed for 2 minutes to sear and brown the bottom.
ā±ļø 2 min - 5
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.
ā±ļø 3 min - 6
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.
ā±ļø 5 min - 7
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.
ā±ļø 5 min - 8
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.
ā±ļø 3 min