🍚 Starches

Chicken Dumplings Without Folding

Name: Chicken Dumplings Without Folding
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz Ground chicken thighs, skinless; 2 garlic cloves; ¼ tsp salt; ¼ tsp ground pepper; 2 tbsp light soy sauce; 1 tbsp cooking sake; 1 tsp grated ginger; 1 tsp sugar; 1 leek, white part; 3 spring onions; 1 egg; 1 tbsp cornstarch; 30 wonton dumpling wrappers; 2 tbsp vegetable oil; 1 tbsp toasted sesame oil; ½ tsp grated ginger, for dipping sauce; ½ tbsp light soy sauce, for dipping sauce; ½ tsp toasted sesame oil, for dipping sauce; a pinch shichimi (Japanese seven-spice powder)

⏱ 45 min🍽 Serves 4

Easy and quick Asian-style dumplings that require no folding. Juicy, well-seasoned meat filling packed with fresh vegetables for flavor and texture. Wrapped in thin wonton wrappers and cooked through a four-step process—pan-frying, steaming, and double-grilling—to create a delicious golden crust.

Adapted from a video by Morgane Recipes

Chicken Dumplings WITHOUT FOLDING 🔥 Easy & Beautiful 😍 Inspired by Gyoza Potstickers & Jiaozi

Watch on YouTube

Ingredients

Ground chicken thighs, skinless14 oz
garlic cloves2
salt¼ tsp
ground pepper¼ tsp
light soy sauce2 tbsp
cooking sake1 tbsp
grated ginger1 tsp
sugar1 tsp
leek, white part1
spring onions3
egg

Steps

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1
Prepare the filling: mince the chicken thighs and place in a large bowl. Add chopped garlic, grated ginger, salt, ground pepper, light soy sauce, cooking sake, sugar, cornstarch, and egg.
2
Mix the meat with the seasonings until sticky, allowing the meat to absorb the liquid. This prevents excess moisture from being released when vegetables are added later.
3
Chop the spring onions and leek white, then add to the meat mixture. Mix again to distribute the vegetables evenly throughout the filling.
4
Refrigerate the filling for 2 to 3 hours to develop more flavor, if time permits.
5
Line the work surface with parchment paper. Shape the filling into tablespoon-sized balls and place them on the paper with space between each.
6
Moisten one side of each wonton wrapper with water. Place the moistened side down on the meat ball. Gently spin and press the dumpling so the wrapper adheres to the filling.
7
Heat 1 tbsp vegetable oil in a frying pan. Place the dumplings wrapper-side down, ensuring they don't touch. Pan-fry uncovered over medium-low heat for about 4 minutes until the wrapper is lightly browned.
8
Pour water just over the bottom of the dumplings (about 2/3 cup for 20 dumplings). Cover and increase heat slightly. Steam for 5 to 6 minutes until the water is almost completely evaporated.
9
Remove the cover and add 1 tbsp vegetable oil and 1 tbsp toasted sesame oil. Continue frying for 7 to 8 minutes, occasionally shaking the pan to distribute the oil. Check that the bottom turns golden brown.
10
Once the wrapper side is golden, carefully flip the dumplings. Fry the meat side for 5 to 6 minutes until also golden brown. Turn off heat.
11
Prepare the dipping sauce: mix grated ginger, light soy sauce, toasted sesame oil, and a pinch of shichimi per serving.
12
Serve the dumplings directly in the pan at the center of the table to keep them warm, or arrange on a dish wrapper-side up. Enjoy with rice and the dipping sauce.