Chicken Blanket Dumplings
Ginger-garlic chicken balls, each draped with a wonton wrapper, seared until golden and steamed through. Make the full batch and freeze most of it for fast dinners later.
Method
Make the filling
- Whisk the egg whites with the cornstarch until smooth.
- Add the chicken and the rest of the filling ingredients. Mix until evenly combined and slightly sticky.
Too loose to scoop? Chill it for 20–30 minutes.
Portion the balls
- Scoop 20 g balls (1 heaping tbsp) onto a parchment-lined tray. You'll get about 48.
- To freeze extras, freeze them on the tray for 1–2 hours until solid, then bag them.
Sear and steam
- Heat 5 mL (1 tsp) oil in a large non-stick skillet over medium heat. Add 11 balls with space between them.
- Lay a wonton wrapper over each ball and press it down firmly, corners included.
- Sear 2–3 minutes, undisturbed, until the bottoms are deep golden.
- Pour in 60 mL (¼ cup) water and cover immediately. Steam 5–6 minutes, until the chicken reaches 74°C (165°F).
- Uncover and cook 1–2 minutes more to re-crisp. Keep warm in a 200°F (95°C) oven and repeat.
Cooking from frozen? Steam 8–10 minutes instead of 5–6, and check the centre reaches 74°C (165°F).
Serve
- Top with chili crisp, sesame seeds and green onion, with low-sodium soy for dipping.
Storing and reheating
Uncooked balls keep 24 hours in the fridge, or about 3 months frozen.
Serve it with
Not included in the macros above, so add whichever you like.
Sticky rice
Rinse 150 g (¾ cup) sticky rice until the water runs mostly clear and soak 20–30 minutes. Drain, add 180 g (¾ cup) water, bring to a boil, cover and cook on the lowest heat 12–15 minutes. Rest 10 minutes.
Per 60 g dry: 219 kcal · 4 g protein · 0.4 g fat
Cucumber edamame salad
Salt 1 thinly sliced English cucumber, drain 10–15 minutes and pat dry. Cook 100 g (⅔ cup) frozen edamame 3–4 minutes and cool. Toss with 20 mL rice vinegar, 7 mL soy sauce, 2.5 mL sesame oil, 3 g honey, a small pressed garlic clove and a pinch of chili flakes. Top with sesame seeds.
Per half: 120 kcal · 7.5 g protein · 4.7 g fat
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 dumpling, cooked | 62 | 4.7 g | 2.4 g | 5.2 g |
| 1 serving (12 dumplings) | 742 | 56 g | 29 g | 62 g |
Home-cook estimates from typical Canadian label values. Chili crisp and dipping soy aren't included.
Notes from readers
Tips, questions and suggested edits. I read every one before it appears here.
No notes yet. Made it? I'd love to hear how it went.
The latest recipes and tips, in your inbox every couple of weeks.
Free, and easy to unsubscribe.