Muriel's Chicken Dumplings
Muriel's Chicken Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1 carrot, large, grated
- 1 inch fresh ginger, piece, grated
- 4 green onions, stalks, divided, thinly sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dumpling Assembly
- 30 round dumpling wrappers, store-bought
- 1/4 cup water, for sealing
For Cooking
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
For the Glaze
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce
- 1 teaspoon brown sugar, packed
Instructions
- 1
Prepare the vegetables: Grate the carrot and fresh ginger. Thinly slice all the green onions, separating them into two equal portions. Set one portion aside for garnish.
⏱️ 5 min
- 2
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the grated carrot, grated ginger, and one portion of the sliced green onions. Sauté for 3-5 minutes until softened and aromatic. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
In a large mixing bowl, combine the ground chicken, cooled sautéed vegetables, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
⏱️ 5 min
- 4
To assemble the dumplings: Place a dumpling wrapper in the palm of your hand. Scoop about 1 tablespoon of the chicken filling into the center of the wrapper. Dip your finger in the 1/4 cup of water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, then crimp the edges to seal, ensuring no filling escapes. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 5
Prepare the glaze: In a small bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce, and brown sugar until the sugar is dissolved. Set aside.
⏱️ 2 min
- 6
Cook the dumplings: Heat the remaining 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place a single layer of dumplings in the hot skillet, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 3 min
- 7
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Let the dumplings steam for 5-7 minutes, or until the chicken filling is cooked through and the wrappers are translucent.
⏱️ 7 min
- 8
Remove the lid and increase the heat to medium-high to evaporate any remaining water, allowing the bottoms to crisp up again if desired. Transfer the cooked dumplings to a serving platter.
⏱️ 3 min
- 9
Brush the cooked dumplings with the prepared glaze. Garnish with the reserved sliced green onions. Serve immediately and enjoy your Muriel's Chicken Dumplings!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Muriel's Chicken Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1 carrot, large, grated
- 1 inch fresh ginger, piece, grated
- 4 green onions, stalks, divided, thinly sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dumpling Assembly
- 30 round dumpling wrappers, store-bought
- 1/4 cup water, for sealing
For Cooking
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
For the Glaze
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce
- 1 teaspoon brown sugar, packed
Instructions
- 1
Prepare the vegetables: Grate the carrot and fresh ginger. Thinly slice all the green onions, separating them into two equal portions. Set one portion aside for garnish.
⏱️ 5 min - 2
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the grated carrot, grated ginger, and one portion of the sliced green onions. Sauté for 3-5 minutes until softened and aromatic. Remove from heat and let cool slightly.
⏱️ 5 min - 3
In a large mixing bowl, combine the ground chicken, cooled sautéed vegetables, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
⏱️ 5 min - 4
To assemble the dumplings: Place a dumpling wrapper in the palm of your hand. Scoop about 1 tablespoon of the chicken filling into the center of the wrapper. Dip your finger in the 1/4 cup of water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, then crimp the edges to seal, ensuring no filling escapes. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 5
Prepare the glaze: In a small bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce, and brown sugar until the sugar is dissolved. Set aside.
⏱️ 2 min - 6
Cook the dumplings: Heat the remaining 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place a single layer of dumplings in the hot skillet, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 3 min - 7
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Let the dumplings steam for 5-7 minutes, or until the chicken filling is cooked through and the wrappers are translucent.
⏱️ 7 min - 8
Remove the lid and increase the heat to medium-high to evaporate any remaining water, allowing the bottoms to crisp up again if desired. Transfer the cooked dumplings to a serving platter.
⏱️ 3 min - 9
Brush the cooked dumplings with the prepared glaze. Garnish with the reserved sliced green onions. Serve immediately and enjoy your Muriel's Chicken Dumplings!
⏱️ 2 min