My food life lately has consisted of asking myself the following questions. What healthier meal option can I make for dinner in the fastest amount of time? This week Steamed Chicken and Scallion Dumplings fit that bill!
They say when it rains, it pours and my work, personal, and social lives have all been packed to the brim. My weeks filled with dreaming up creative and new recipes have been limited to say the least. But, it doesn’t mean that I don’t have the occasional fun meal that I just have to share with all of you. Today’s recipe isn’t a brilliant new masterpiece however; it is practical and easy! I know many of you out there are limited on time during the week just like me. So this recipe is one to keep in your back pocket for an inventive weeknight meal. It’s also a great fake out of your favorite Asian takeout.
These chicken potstickers taste just like what you would order in the restaurant and it will shock you how simple they are! You can also switch out the chicken for pork and make them in the classical style. The salty soy sauce and creamy sesame oil richly flavor the chicken and I love adding scallions for a fresh crunch with each bite.
Pair them with sautéed bok choy, stir fried vegetables or even a side salad topped with mandarin orange slices and almonds to make this a full weeknight meal.
…all for the love of the dish
- 1 lb ground chicken (or pork)
- ¼ cup sliced scallions
- 1 tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 egg
- 40 dumpling wrappers (I get at a local Asian supermarket!)
- Gyoza dipping sauce for dipping
- Need a steamer pot set and parchment paper for cooking
- In a large mixing bowl, add the chicken, egg, soy sauce, scallions, and sesame oil. Mix with hands or spoon until all ingredients are fully mixed in with one another.
- Fill your bottom pot a little more than halfway with water. Top with steamer section of the pot and lay a piece of parchment paper inside (this helps the dumplings not to stick). Put the pot top on and bring to a boil.
- Meanwhile, spoon about 1 tbsp of the chicken mixture into the center of each dumpling wrapper. To close the dumplings, fold in half. Dip your finger in water and press each dumpling closed. Then begin to fold and pinch from one end and continue across the edge until the dumpling is completely closed. Repeat with each dumpling.
- Once the water is boiling, work in groupings of 5 to 6 dumplings at a time to cook. Add the dumplings on top of the parchment paper, close the top of the pot and let steam for about 8 minutes.
- Once they come out of the steamer they are ready to serve! Don’t forget your dipping sauce!
This recipe is great because you can also freeze extra dumplings if you don’t want to make all 40 at one time! Rather than steaming them, lay the extra uncooked dumplings on a cookie sheet. Put in the freezer for about 10-15 minutes. Then put in freezer safe bags or container and put in the freezer until ready to steam and use!