chicken dumplings

Yes, homemade dumplings take a little more work than pulling them out of the freezer… but I promise you. It’s so worth it. Especially when you can freeze half for later.

Ingredients:

1 clove garlic

1/4 cup coconut aminos

1 tsp fish sauce

2 tsp rice wine vinegar

1 Tbsp seame oil

1 tsp sambal

1 tsp sesame seed

1 green onion minced

1 lb ground chicken

3 cups minced cabbage

2 green onions, sliced

2 cloves garlic, minced

1 inch knob ginger, grated

2 1/2 Tbsp coconut aminos

1 1/2 Tbsp mirin

1 Tbsp sesame oil

1/2 tsp white pepper

1 tsp salt

dumpling wrappers

2 Tbsp avocado oil

water

Directions:

Whisk together 1 clove garlic, 1/4 cup coconut aminos, 1 tsp fish sauce, rice wine vinegar, 1 Tbsp sesame oil, sambal, sesame seeds, and 1 green onion. Set dipping sauce aside.

Hand mix together ground chicken, cabbage, 2 green onions, 2 cloves garlic, ginger, 2 1/2 Tbsp coconut aminos, mirin, 1 Tbsp sesame oil, white pepper, and salt.

Wet the edges of the dumpling wrappers and place a small amount of ground chicken mixture in the middle. Fold in half and pleat together in an overlapping pattern.

Heat avocado oil on medium high heat until shimmering. Add dumplings to the pan being careful not to over crowd.

Fry until brown on the bottom. Add enough water to coat the pan. Cover, turn heat to medium and let steam for 5 minutes and chicken is cooked through.

Serve with dipping sauce.