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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: ground chicken

Turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while the mix provides a similar salty flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

Chop 14 oz of ground chicken thighs and remove the skin.

Chop 2 garlic cloves and grate 1 tsp of ginger.

Chop 3 spring onions and slice the white part of 1 leek.

In a large container, combine the chopped chicken, garlic, ginger, spring onions, and leek.

Season the mixture with 1/4 tsp salt, 1/4 tsp ground pepper, 1 tbsp cooking sake, 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp cornstarch, and 1 tbsp toasted sesame oil.

Add 1 egg to the mixture and mix well until the stuffing becomes sticky.

Let the stuffing rest in the refrigerator for 2 to 3 hours for more flavor.

Prepare wonton wrappers by placing a piece of parchment paper on the work surface.

Form balls of the stuffing the size of a tablespoon and place them on the parchment paper, leaving room between them.

Moisten one side of each wonton wrapper with water and place the moist side down on the dumpling filling.

Spin the dumpling and lightly press to make the wrapper adhere to the filling.

Spread 1 tbsp of vegetable oil on a frying pan and place the dumplings wrapper side down, ensuring they don't touch.

Heat the pan over low-medium heat and grill the dumplings for about 4 minutes uncovered.

Once lightly browned, pour 2/3 cup of water just over the bottom of the dumplings, cover, and slightly increase the heat to steam them for 5 to 6 minutes.

When the water is almost completely evaporated, remove the cover and add 1 tbsp of vegetable oil and 1 tbsp of toasted sesame oil.

Let the dumplings grill for 7 to 8 minutes, shaking the pan occasionally to distribute the oil.

Check the bottom of the dumplings from time to time, and when they are golden brown, turn them over.

Let the meat side grill for 5 to 6 minutes until nicely grilled, then turn off the heat.

Serve the dumplings directly in the pan or arrange them wrapper side up on a dish to prevent them from getting damp.

Prepare a dipping sauce by mixing 1/2 tsp of grated ginger, 1/2 tbsp of light soy sauce, 1/2 tsp of sesame oil, and a little shichimi togarashi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens