Low-Carb Chicken “Dumplings”

15 mins
Serves 12
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Directions

  1. 1Bring a large pot of water to a boil.
  2. 2Bring a large pot of water to a boil.
  3. 3Bring a large pot of water to a boil.
  4. 4Separate napa cabbage leaves and blanch for 1–2 minutes until pliable (do longer if using green cabbage).
  5. 5Separate napa cabbage leaves and blanch for 1–2 minutes until pliable (do longer if using green cabbage).
  6. 6Separate napa cabbage leaves and blanch for 1–2 minutes until pliable (do longer if using green cabbage).
  7. 7Pat dry or let drain and set aside.
  8. 8Pat dry or let drain and set aside.
  9. 9Pat dry or let drain and set aside.
  10. 10In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, salt, pepper, and optional gochugaru.
  11. 11In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, salt, pepper, and optional gochugaru.
  12. 12In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, salt, pepper, and optional gochugaru.
  13. 13Mix well until fully combined.
  14. 14Mix well until fully combined.
  15. 15Mix well until fully combined.
  16. 16Lay a cabbage leaf flat.
  17. 17Lay a cabbage leaf flat.
  18. 18Lay a cabbage leaf flat.
  19. 19Add a spoonful of filling near the thicker white stem.
  20. 20Add a spoonful of filling near the thicker white stem.
  21. 21Add a spoonful of filling near the thicker white stem.
  22. 22Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal.
  23. 23Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal.
  24. 24Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal.
  25. 25Place finished dumplings seam-side down.
  26. 26Place finished dumplings seam-side down.
  27. 27Place finished dumplings seam-side down.
  28. 28Steam dumplings seam-side down for 15 minutes, until fully cooked.
  29. 29Steam dumplings seam-side down for 15 minutes, until fully cooked.
  30. 30Steam dumplings seam-side down for 15 minutes, until fully cooked.
  31. 31Alternatively, pan-fry seam-side down in neutral oil over medium heat for 4–5 minutes.
  32. 32Alternatively, pan-fry seam-side down in neutral oil over medium heat for 4–5 minutes.
  33. 33Alternatively, pan-fry seam-side down in neutral oil over medium heat for 4–5 minutes.
  34. 34Flip and cook another 4–5 minutes.
  35. 35Flip and cook another 4–5 minutes.
  36. 36Flip and cook another 4–5 minutes.
  37. 37Increase heat to medium-high and cook 1–2 minutes more, turning to crisp all sides.
  38. 38Increase heat to medium-high and cook 1–2 minutes more, turning to crisp all sides.
  39. 39Increase heat to medium-high and cook 1–2 minutes more, turning to crisp all sides.
  40. 40Serve warm with your favorite dipping sauce.
  41. 41Serve warm with your favorite dipping sauce.
  42. 42Serve warm with your favorite dipping sauce.

Ingredients

  • 1 lb ground chicken
  • 1 lb ground chicken
  • 1 lb ground chicken
  • 1 head napa cabbage
  • 1 head napa cabbage
  • 1 head napa cabbage
  • 4 green onions, finely chopped
  • 4 green onions, finely chopped
  • 4 green onions, finely chopped
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 2 tsp fresh ginger, minced
  • 2 tsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp gochugaru (Korean red pepper flakes)

Equipment

large potlarge bowl

Tips

  • Green cabbage can be used instead of Napa cabbage for a gluten-free option.
  • Folding these dumplings like a burrito is easier than folding regular dumplings.
  • You can steam, pan-fry, or do both methods for cooking the dumplings.