Korean Chicken Dumplings

Ingredients

• 500 g chicken mince (ground chicken)
• 0.25 cup chives (finely chopped)
• 1 bunch spring onions (whites only, finely chopped)
• 1 egg
• 1 tsp soy sauce (a splash)
• 1 tsp sesame oil (a splash)
• 24 dumpling wrappers (store-bought or homemade)
• 3 cloves garlic (minced)
• 1 tbsp ginger (small knob, grated)
• 1 tbsp gochujang (heaped tablespoon)
• 1 chicken stock cube
• 0.5 cup water
• 1 tsp rice wine vinegar (a splash)
• 0.5 tsp white sugar (a sprinkle)

Steps

1. 1

   In a large mixing bowl, combine the chicken mince, finely chopped chives, and the chopped whites of the spring onions.

2. 2

   Add one egg, a splash of soy sauce, and a splash of sesame oil to the chicken mixture. Mix thoroughly until well combined.

3. 3

   Place a small spoonful of the chicken filling into the center of a dumpling wrapper. Wet the edges of the wrapper with water, fold, and pleat to seal. Repeat until all filling is used.

4. 4

   In a pan or pot, prepare the sauce by combining the minced garlic, grated ginger, a heaped tablespoon of gochujang, the chicken stock cube, and 1/2 cup of water.

5. 5

   Add a splash of rice wine vinegar and a sprinkle of white sugar to the sauce mixture. Stir to combine.

6. 6

   Cook the dumplings. You can pan-fry them until the bottoms are golden and then steam with a splash of water, or simmer them directly in the prepared sauce until the chicken is fully cooked through.

7. 7

   Ensure the sauce has thickened slightly and coated the dumplings before serving.

Notes

The author suggests making these for a fun group activity like a girls' night. Ensure the chicken filling is cooked to an internal temperature of 165°F (74°C). If the sauce becomes too thick, add an extra splash of water.

Nutrition per serving

• dinner
• dumplings
• chicken
• spicy
• Korean-inspired
• main dish
• comfort food