Muffin Pan Dumplings
Muffin Pan Dumplings
Ingredients
For the Dumpling Filling
- 2 pounds ground chicken
- 2 scallions, chopped
- 1 garlic, clove, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, from about 1/2 lime
For Assembly and Baking
- 1 package wonton wrappers, standard size (approx. 50-60 wrappers)
- cooking spray, as needed
- 12 ice cubes
For Pan-Frying (Optional)
- 2 tablespoons olive oil
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 scallion, thinly sliced
Instructions
- 1
In a large bowl, combine the ground chicken, chopped scallions, grated garlic, grated fresh ginger, sesame oil, soy sauce, and lime juice. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
⏱️ 10 min
- 2
Preheat your oven to 375°F. Lightly spray a standard 12-cup muffin pan with cooking spray, ensuring each cup is coated.
⏱️ 5 min•🌡️ 375
- 3
Lightly dampen a few wonton wrappers at a time with a wet paper towel. This makes them more pliable and prevents cracking during assembly. You can also use a small bowl of water to dip your fingers and moisten the edges.
⏱️ 2 min
- 4
Carefully place one dampened wonton wrapper into each cup of the prepared muffin pan, gently pressing it down to form a cup shape. Don't worry if the wrappers tear slightly; they will still hold the filling.
⏱️ 5 min
- 5
Spoon approximately 1 1/2 to 2 tablespoons of the chicken filling into each wonton cup. Top each filled dumpling with one ice cube. The ice cube will melt during baking, creating steam that helps keep the dumplings moist and prevents them from crisping too much.
⏱️ 5 min
- 6
Bake the muffin pan dumplings in the preheated oven for 18 to 22 minutes, or until the chicken filling is cooked through and the wonton wrappers are lightly golden at the edges.
⏱️ 20 min•🌡️ 375
- 7
While the dumplings are baking, prepare the optional dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated fresh ginger, and thinly sliced scallion.
⏱️ 3 min - 8
Carefully remove the muffin pan from the oven. Let the dumplings cool in the pan for a few minutes before gently removing them. If desired, you can pan-fry them for an extra crispy bottom: Heat olive oil in a large skillet over medium-high heat. Place the baked dumplings bottom-side down in the hot oil and cook for 2-3 minutes until golden brown and slightly crispy.
⏱️ 5 min
- 9
Serve the Muffin Pan Dumplings hot with the optional dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Muffin Pan Dumplings
Ingredients
For the Dumpling Filling
- 2 pounds ground chicken
- 2 scallions, chopped
- 1 garlic, clove, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, from about 1/2 lime
For Assembly and Baking
- 1 package wonton wrappers, standard size (approx. 50-60 wrappers)
- cooking spray, as needed
- 12 ice cubes
For Pan-Frying (Optional)
- 2 tablespoons olive oil
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 scallion, thinly sliced
Instructions
- 1
In a large bowl, combine the ground chicken, chopped scallions, grated garlic, grated fresh ginger, sesame oil, soy sauce, and lime juice. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
⏱️ 10 min - 2
Preheat your oven to 375°F. Lightly spray a standard 12-cup muffin pan with cooking spray, ensuring each cup is coated.
⏱️ 5 min•🌡️ 375 - 3
Lightly dampen a few wonton wrappers at a time with a wet paper towel. This makes them more pliable and prevents cracking during assembly. You can also use a small bowl of water to dip your fingers and moisten the edges.
⏱️ 2 min - 4
Carefully place one dampened wonton wrapper into each cup of the prepared muffin pan, gently pressing it down to form a cup shape. Don't worry if the wrappers tear slightly; they will still hold the filling.
⏱️ 5 min - 5
Spoon approximately 1 1/2 to 2 tablespoons of the chicken filling into each wonton cup. Top each filled dumpling with one ice cube. The ice cube will melt during baking, creating steam that helps keep the dumplings moist and prevents them from crisping too much.
⏱️ 5 min - 6
Bake the muffin pan dumplings in the preheated oven for 18 to 22 minutes, or until the chicken filling is cooked through and the wonton wrappers are lightly golden at the edges.
⏱️ 20 min•🌡️ 375 - 7
While the dumplings are baking, prepare the optional dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated fresh ginger, and thinly sliced scallion.
⏱️ 3 min - 8
Carefully remove the muffin pan from the oven. Let the dumplings cool in the pan for a few minutes before gently removing them. If desired, you can pan-fry them for an extra crispy bottom: Heat olive oil in a large skillet over medium-high heat. Place the baked dumplings bottom-side down in the hot oil and cook for 2-3 minutes until golden brown and slightly crispy.
⏱️ 5 min - 9
Serve the Muffin Pan Dumplings hot with the optional dipping sauce on the side.
⏱️ 1 min