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The VIRAL No Fold Ginger Chicken Dumplings Recipe

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4.4 from 8 reviews

These viral no-fold ginger chicken dumplings are a quick and easy twist on the classic dumpling recipe. The filling is packed with flavorful ground chicken, fresh ginger, and a hint of chili crisp, all wrapped in delicate wonton wrappers. Cooking starts on the stovetop where the dumplings develop a golden crust before being steamed to juicy perfection. Finished with a zesty chili soy drizzle and vibrant toppings, these dumplings are perfect as a snack or an appetizer that’s sure to impress.

  • Total Time: 30 minutes
  • Yield: Approximately 20 dumplings

Ingredients

Dumpling Filling

  • 1 lb ground chicken
  • 3 green onions, finely sliced
  • 1 tbsp fresh grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tbsp sesame oil
  • 1 tsp chili crisp
  • ½ tsp black pepper

For Cooking

  • 1 package wonton wrappers
  • 1-2 tbsp avocado oil
  • ½ cup water (for steaming)

Quick Chili Soy Drizzle

  • 3 tbsp coconut aminos (or soy sauce)
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1-2 tsp chili oil
  • ½ tsp sesame oil

Toppings

  • Green onions
  • Sesame seeds
  • Chili crisp
  • Fresh cilantro

Instructions

  1. Prepare the filling: In a bowl, combine ground chicken, green onions, grated ginger, minced garlic, coconut aminos, rice vinegar, maple syrup, sesame oil, chili crisp, and black pepper. Mix until the mixture becomes slightly sticky, ensuring all ingredients are well distributed.
  2. Heat the skillet: Place a large skillet over medium-low heat and add 1 to 2 tablespoons of avocado oil, allowing it to warm gently.
  3. Form and cook dumpling bases: Scoop approximately 1 tablespoon portions of the chicken mixture directly into the hot skillet, spacing each mound apart so they do not touch. Let them cook undisturbed for 2 to 3 minutes until the bottoms are lightly golden brown.
  4. Add wonton wrappers: Place one wonton wrapper over each chicken mound and gently press it around the sides, forming the dumpling shape. Then reduce the heat to low to prepare for steaming.
  5. Steam the dumplings: Pour about ¼ cup of water into the skillet around the dumplings, avoiding pouring directly over them. Cover the skillet with a lid and steam for 4 to 5 minutes. If the dumplings are not fully cooked through, repeat the steaming process once more. Use a thermometer to ensure the internal temperature reaches 165°F for safe consumption.
  6. Finish cooking: Remove the lid and allow any remaining moisture to evaporate. Let the dumpling bottoms crisp up again for a minute or two over low heat to achieve a desirable texture.
  7. Make the chili soy drizzle: In a small bowl, mix coconut aminos or soy sauce, minced garlic, rice vinegar, chili oil, and sesame oil until well combined.
  8. Serve and garnish: Drizzle the quick chili soy sauce over the cooked dumplings and top with sliced green onions, sesame seeds, chili crisp, and fresh cilantro for added flavor and crunch.

Notes

  • Use fresh ginger and garlic for maximum flavor in the filling and sauce.
  • If you prefer a spicier kick, increase the amount of chili crisp or chili oil in both the filling and drizzle.
  • Wonton wrappers can stick together; use a dry towel to separate them if needed.
  • Check dumplings for doneness by ensuring the chicken is completely cooked and no longer pink inside.
  • Can be served with additional dipping sauce on the side for extra flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipeteach.com/the-viral-no-fold-ginger-chicken-dumplings-recipe/