Oven-Baked Chicken Dumplings (Print Version)
# Ingredients:
→ Chicken Dumplings
01 -
1/2 lb ground chicken
02 -
2 tablespoons cooking oil
03 -
1 clove of garlic, minced
04 -
1/4 cup finely chopped green onions
05 -
1 tablespoon fresh ginger, grated
06 -
1 teaspoon kosher salt
07 -
1/4 cup shredded carrots
08 -
Red chili flakes as needed
09 -
3/4 cup thinly sliced cabbage
10 -
1 tablespoon soy sauce
11 -
18-21 round dumpling wrappers (Asian-style)
12 -
1 small jalapeño or red chili, finely chopped
→ Dipping Sauce with Ginger
13 -
1 teaspoon toasted sesame oil
14 -
1/3 cup soy sauce
15 -
1 teaspoon fresh ginger, grated
16 -
1 tablespoon rice vinegar
17 -
2 tablespoons Thai-style sweet chili sauce
18 -
2 tablespoons chopped green onions
19 -
1 tablespoon packed light brown sugar
# Instructions:
01 -
Preheat your oven to 425°F. Grab a baking sheet and brush it generously with 1 tablespoon of oil.
02 -
In a big mixing bowl, combine the chicken, cabbage, carrots, chili, green onions, garlic, ginger, soy sauce, kosher salt, and chili flakes. Stir everything really well until nicely blended.
03 -
Spoon a bit of filling right into the center of each wrapper. Use some water to moisten the edges, fold them into half-moon shapes, and press the edges to make sure they're shut completely.
04 -
Line the dumplings on the baking sheet. Brush them all over with oil before baking. Cook for 10 minutes, flip them over, and continue baking for 10-12 minutes more until golden brown and cooked fully with a 165°F internal temperature.
05 -
In a skillet, heat sesame oil and briefly cook the ginger until fragrant. Mix in soy sauce, sweet chili sauce, rice vinegar, brown sugar, and green onions in a bowl.
# Notes:
01 -
Store leftovers in the fridge for no more than 3 days.
02 -
You can freeze these for up to 1 month.