YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken and Vegetable Dumplings
Enjoy a vibrant twist on traditional dumplings with lean chicken and crisp vegetables, all crisped to perfection in a light pan-sear. This dish delivers a satisfying crunch on the edges with a tender, flavorful filling that keeps your meal balanced and energizing.
INGREDIENTS
4 oz Chicken Breast
1 cup Napa Cabbage, shredded
1/2 cup grated Carrot
1 Scallion, chopped
3 Dumpling Wrappers
1 tbsp Olive Oil
1 tsp Fresh Ginger, grated
1 tbsp Low-Sodium Soy Sauce
PREPARATION
Finely mince the chicken breast or pulse it in a food processor until it is coarsely ground.
In a bowl, mix the ground chicken with shredded napa cabbage, grated carrot, chopped scallion, and grated ginger. Add the low-sodium soy sauce and stir to combine thoroughly.
Place a dumpling wrapper on a clean surface and spoon a small portion of the filling into the center. Moisten the edges of the wrapper with a little water, fold over, and pinch to seal, creating a half-moon shape. Repeat with remaining wrappers and filling.
Heat the olive oil in a non-stick skillet over medium-high heat. Place the dumplings in the skillet, ensuring they are not touching. Cook for 2-3 minutes until the bottoms are golden and crispy.
Carefully add a splash of water (about 2-3 tablespoons) to the pan and cover immediately to steam the dumplings. Let them steam for an additional 3-4 minutes until the filling is fully cooked and tender.
Remove the lid and let any remaining liquid evaporate, crisping up the bottoms further if desired. Serve hot.