YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
Enjoy these delicate dumplings featuring lean chicken and finely grated cauliflower, perfectly balanced with a touch of almond flour and egg white to bring the filling together. Light yet satisfying, they offer a burst of fresh flavor with hints of ginger and green onion, making them ideal for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
3 oz Chicken Breast
1 cup chopped Cauliflower
20 g Almond Flour
1 large Egg White
2 tbsp Green Onion, chopped
1 tsp Fresh Ginger, minced
1 clove Garlic, minced
1 tsp Sesame Oil
Salt & Pepper to taste
PREPARATION
Finely dice the chicken breast and pulse the cauliflower in a food processor until coarsely chopped.
In a mixing bowl, combine the chicken, cauliflower, almond flour, egg white, chopped green onion, minced ginger, and garlic. Season with salt and pepper.
Mix thoroughly until the ingredients are well incorporated.
Form small dumpling-sized balls with your hands. You can press them slightly to create a uniform thickness for even cooking.
Heat the sesame oil in a non-stick skillet over medium heat.
Place the dumplings in the skillet, ensuring they are not overcrowded. Cook until golden brown on the underside, about 3-4 minutes, then carefully flip and cook the other side for another 3-4 minutes.
Once cooked through and lightly crisped, remove from the skillet and serve warm.