Chicken Zucchini Dumplings
User Reviews
5
Chicken Zucchini Dumplings
Description
Chicken Zucchini Dumplings start by removing excess moisture from shredded zucchini to prevent sogginess. The zucchini is combined with minced ginger fried in oil and ground chicken, then seasoned with white pepper, sugar, sesame oil, soy sauce, and Shaoxing wine, which imparts a subtle aromatic complexity. The mixture is mixed vigorously to create a cohesive filling that holds together when wrapped. Dumpling wrappers encase the filling, which are then placed on a tray for frying or freezing. Frying the dumplings in a hot pan with oil creates a crisp exterior while maintaining a juicy, flavorful interior. The balance between tender chicken and refreshing zucchini offers a lightweight yet satisfying option for dumpling enthusiasts. These dumplings also freeze well, which allows for convenient preparation ahead of time.
Ingredients
- 1 pound zucchini (1 pound/450g = about 2 medium or 3 small; seeds removed and shredded)
- 5 tablespoons vegetable oil (or other neutral oil; divided)
- 2 tablespoons ginger (minced)
- 1 pound ground chicken
- ½ teaspoon white pepper
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry cooking sherry)
- 2 packages dumpling wrapper or make your own
Instructions
- Take the shredded zucchini, put it in a clean kitchen towel, and squeeze out as much water as you can. Add it to a large mixing bowl and set aside.
- In a wok over medium low heat, add 2 tablespoons vegetable oil and the minced ginger. Allow the ginger to fry in the oil until fragrant, 2 minutes. Add to the bowl of zucchini.
- To the bowl, add 3 tablespoons vegetable oil, the ground chicken, white pepper, sugar, sesame oil, soy sauce, and Shaoxing wine. Mix well, stirring vigorously in one direction for about 5 minutes, until it resembles a paste.
- Wrap the dumplings and place on a parchment lined baking sheet, so that the dumplings are not touching each other. You can fry them right away, or cover the dumplings with plastic wrap and freeze them on the tray. Once frozen solid, you can transfer them to freezer bags and store for up to 3 months.
- To fry the dumplings, add a couple tablespoons of oil to a cast iron skillet or nonstick pan over medium high heat. Add the dumplings to the pan. Once the bottoms of the dumplings are golden brown, fill the pan with a little less than a centimeter of water, and cover immediately. Turn the heat down to medium low, and allow the dumplings to steam. Once the water has evaporated, remove the cover and let the dumplings continue to fry until the bottoms are crisp. Serve with black vinegar, chili oil, and/or our dumpling dipping sauce.
Notes
- This recipe yields about 6 dozen dumplings, suitable for large gatherings or freezing portions for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 39mg | 13% |
| Sodium | 706mg | 29% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
