Easy No-Fold Chicken Dumplings Inspired by Gyoza and Jiaozi

Name: Easy No-Fold Chicken Dumplings Inspired by Gyoza and Jiaozi
Ingredients: 400 g ground meat; chicken thighs; 2 garlic; 1 ČL ginger; 3 ks spring onions; 1 ks leek; 0.25 ČL salt; 0.25 ČL ground pepper; 1 PL cooking sake; 2 PL light soy sauce; 1 ČL sugar; 1 PL cornstarch; 1 PL toasted sesame oil; 1 egg; 2 PL vegetable oil; starch-based dumpling wrappers

#dumplings#chicken#Asian cuisine#Morgane Recipes#soy sauce

These delicious chicken dumplings combine tender, flavorful meat with crisp vegetables, all wrapped in a thin starch dough—no folding required! Inspired by classic Asian potstickers, they are pan-fried to golden perfection and served with a zesty dipping sauce for a satisfying meal.

Ingredients extracted via AI

400 g ground meatchicken thighs2 garlic1 ČL ginger3 ks spring onions1 ks leek0.25 ČL salt0.25 ČL ground pepper1 PL cooking sake2 PL light soy sauce1 ČL sugar1 PL cornstarch1 PL toasted sesame oil1 egg2 PL vegetable oilstarch-based dumpling wrappers

Procedure generated via AI

Remove the skin from the chicken thighs and cut the meat into pieces. Place them in a large bowl.
Mince two cloves of garlic and grate ginger to measure about one teaspoon. Thinly slice three spring onions and one white leek.
Add 14 ounces of ground meat to a mixing bowl. Season with 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon cooking sake, 2 tablespoons light soy sauce, 1 teaspoon sugar, 1 tablespoon cornstarch, and 1 tablespoon toasted sesame oil. Add the minced garlic, grated ginger, and one egg to bind the mixture. Mix well until the mixture becomes sticky.
Stir in the chopped spring onions and leek into the meat mixture. About one-third of the mixture should be vegetables.
Place a sheet of parchment paper on your workspace. Form the mixture into balls about the size of a tablespoon, spacing them apart on the parchment.
Moisten one side of each dumpling wrapper with water, then place the wet side down onto a meatball. Turn the dumpling over and gently press so the wrapper sticks to the filling.
Heat one tablespoon of vegetable oil in a skillet over low to medium heat. Place the dumplings seam side down, making sure they don’t touch. Cook for about 4 minutes until the bottoms turn lightly golden.
Pour water into the skillet until it reaches the base of the dumplings (for example, about 2/3 cup for 20 dumplings). Cover with a lid, increase the heat slightly, and steam the dumplings for 5 to 6 minutes until the water has nearly evaporated.
Remove the lid, add 1 tablespoon vegetable oil and 1 tablespoon toasted sesame oil to the pan. Continue frying for another 7 to 8 minutes, gently shaking the pan occasionally to evenly distribute the oil.
Check the bottoms of the dumplings during cooking; when golden, turn them over to cook on the meat side for 5 to 6 minutes. Once nicely browned, turn off the heat.