Print
Ingredients
Scale
- 1 pack dumpling wrappers
- 1/2 lb (227 g) ground chicken
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons grated ginger
- 4 green onions, minced
- 1 small carrot, grated (4 oz / 110 g)
- 1/2 cup canned corn, drained (or frozen corn, thawed and drained)
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 tablespoon sesame oil
- Peanut oil (or vegetable oil for pan frying)
- Chinkiang vinegar
- Dumpling dipping sauce
- Homemade chili oil
Instructions
- Marinate ground chicken with light soy sauce and Shaoxing wine.
- Mix in grated ginger, minced green onions, grated carrot, drained corn, salt, cornstarch, and sesame oil.
- Place tablespoon of filling on dumpling wrapper, wet edges, and seal.
- Heat oil in nonstick skillet, add dumplings in a single layer.
- Fry until bottoms are golden, then add water and cover to steam for 6-8 minutes.
Notes
Keep dumpling wrappers moist to prevent cracking.
Consider freezing uncooked dumplings for later use.
Soy sauce can be replaced with oyster sauce or miso for different flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming and Pan-Frying
- Cuisine: Chinese
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 10
- Cholesterol: 35