Dumpling Filling:
1 lb ground chicken
3 green onions (finely sliced)
1 tbsp fresh grated ginger
2 cloves garlic (minced)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
1 tbsp sesame oil
1 tsp chili oil crunch
½ tsp black pepper
For Cooking:
1 package wonton wrappers
1-2 tbsp avocado oil
½ cup water (for steaming)
Quick Chili Soy Drizzle
3 tbsp or soy sauce
2 cloves minced garlic
1 tbsp rice vinegar
1-2 tsp chili oil crunch
½ tsp sesame oil
Toppings:
Green onions
Sesame seeds
Chili crisp
Fresh cilantro
- In a bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, rice vinegar, maple syrup, sesame oil, chili crisp, pepper. Mix until slightly sticky.
- Heat a large skillet over medium low heat with avocado oil. Scoop 1 tbsp portions of the chicken mixture directly into the pan, spacing them apart.
- Cook undisturbed for 2–3 minutes so the bottoms get lightly golden.
- Place a wonton wrapper over each mound and gently press it around the sides. Lower heat to low.
- Pour about ¼ cup water around the dumplings, cover, and let steam for 4–5 minutes. Repeat once more if needed until fully cooked. Internal temperature should read 165F.
- Remove the lid and let the remaining moisture cook off. Let the bottoms crisp up.
- Drizzle with the quick chili soy sauce and top with green onions, sesame seeds, and chili crisp.
Source: https://lovelydelites.com/the-viral-no-fold-ginger-chicken-dumplings/