Chicken and Zucchini Dumplings

Name: Chicken and Zucchini Dumplings
Prep time: 80 min
Cook time: 25 min
Total time: 105 min
Yield: 12
Ingredients: 1 lb ground chicken; 1 lb zucchini; 2 package dumpling wrappers; 2 tbsp fresh ginger; 5 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp Shaoxing wine; 2 tsp sesame oil; 1/2 tsp white pepper; 1 tsp sugar

These chicken and zucchini dumplings are juicy, savory, and packed with fresh ginger flavor. Pan-fried until crisp on the bottom and steamed until tender, they make an easy dim sum-style meal or freezer-friendly appetizer.

Servings12 Portions

Prep Time80 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

ground chicken
1 lb
zucchini
1 lb
dumpling wrappers
2 package
fresh ginger
2 tbsp
vegetable oil
5 tbsp
soy sauce
3 tbsp
Shaoxing wine
2 tbsp
sesame oil
2 tsp
white pepper
0.5 tsp
sugar
1 tsp

Step-by-Step Instructions

Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the drained zucchini to a large mixing bowl.

Heat 2 tbsp vegetable oil in a wok or skillet over medium-low heat. Add the minced ginger and cook for about 2 minutes, until fragrant but not browned. Pour the ginger and oil into the bowl with the zucchini.

Add the ground chicken, remaining 3 tbsp vegetable oil, white pepper, sugar, sesame oil, soy sauce, and Shaoxing wine to the bowl. Stir vigorously in one direction for about 5 minutes, until the filling looks sticky and well combined.

Place a small spoonful of filling in the center of each dumpling wrapper. Fold and seal the wrappers, pressing out any air as you go. Arrange the dumplings on a parchment-lined tray so they do not touch.

Cook the dumplings immediately, or freeze them on the tray until solid. Transfer frozen dumplings to freezer bags and store for up to 3 months.