Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

Enjoy a satisfying meal featuring savory chicken and vegetable dumplings with a delicate crispy sear, paired with lightly sautéed Asian greens. Each bite delivers a delightful mix of tender chicken, crisp veggies, and a hint of ginger-garlic aroma, perfectly balanced for a wholesome dinner experience.

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NUTRITION

525kcal
Protein
45.5g
Fat
23.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Napa Cabbage

1/2 medium Carrot (finely shredded)

4 Dumpling Wrappers

1 tbsp Vegetable Oil (for searing)

1 cup chopped Bok Choy

1 clove Garlic (minced)

1 tsp Ginger (grated)

1 tbsp Soy Sauce

1 tsp Vegetable Oil (for greens)

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PREPARATION

  • 1

    Finely mince the chicken breast or process it in a food processor to achieve a ground consistency. In a bowl, combine the ground chicken with shredded Napa cabbage, finely shredded carrot, grated ginger, and minced garlic. Season lightly with a pinch of salt if desired.

  • 2

    Place a dumpling wrapper on a clean surface. Spoon a small portion of the chicken-vegetable mixture (about a tablespoon) into the center of each wrapper. Moisten the edges with a bit of water and fold to form a neat dumpling, ensuring the filling is sealed inside.

  • 3

    Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Arrange the dumplings in the pan, being careful not to overcrowd them. Sear on one side until the bottom is golden and crispy, approximately 2-3 minutes.

  • 4

    Carefully flip the dumplings and add about 2-3 tablespoons of water to the pan. Cover immediately to allow the dumplings to steam for an additional 3-4 minutes, or until the chicken filling is fully cooked.

  • 5

    While the dumplings are finishing, heat 1 teaspoon of vegetable oil in a separate pan over medium heat. Add the chopped bok choy and a splash of soy sauce. Sauté for about 2-3 minutes until the greens are tender but still crisp.

  • 6

    Remove the dumplings from the pan once cooked and serve immediately alongside the sautéed Asian greens. Enjoy this balanced dish that pairs crispy, flavorful dumplings with light, garlicky greens.

Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken and Vegetable Dumplings with Sautéed Asian Greens

Enjoy a satisfying meal featuring savory chicken and vegetable dumplings with a delicate crispy sear, paired with lightly sautéed Asian greens. Each bite delivers a delightful mix of tender chicken, crisp veggies, and a hint of ginger-garlic aroma, perfectly balanced for a wholesome dinner experience.

NUTRITION

525kcal
Protein
45.5g
Fat
23.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Napa Cabbage

1/2 medium Carrot (finely shredded)

4 Dumpling Wrappers

1 tbsp Vegetable Oil (for searing)

1 cup chopped Bok Choy

1 clove Garlic (minced)

1 tsp Ginger (grated)

1 tbsp Soy Sauce

1 tsp Vegetable Oil (for greens)

PREPARATION

  • 1

    Finely mince the chicken breast or process it in a food processor to achieve a ground consistency. In a bowl, combine the ground chicken with shredded Napa cabbage, finely shredded carrot, grated ginger, and minced garlic. Season lightly with a pinch of salt if desired.

  • 2

    Place a dumpling wrapper on a clean surface. Spoon a small portion of the chicken-vegetable mixture (about a tablespoon) into the center of each wrapper. Moisten the edges with a bit of water and fold to form a neat dumpling, ensuring the filling is sealed inside.

  • 3

    Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Arrange the dumplings in the pan, being careful not to overcrowd them. Sear on one side until the bottom is golden and crispy, approximately 2-3 minutes.

  • 4

    Carefully flip the dumplings and add about 2-3 tablespoons of water to the pan. Cover immediately to allow the dumplings to steam for an additional 3-4 minutes, or until the chicken filling is fully cooked.

  • 5

    While the dumplings are finishing, heat 1 teaspoon of vegetable oil in a separate pan over medium heat. Add the chopped bok choy and a splash of soy sauce. Sauté for about 2-3 minutes until the greens are tender but still crisp.

  • 6

    Remove the dumplings from the pan once cooked and serve immediately alongside the sautéed Asian greens. Enjoy this balanced dish that pairs crispy, flavorful dumplings with light, garlicky greens.