Easy No-Fold Chicken Dumplings

Ingredients

• 1 lb ground chicken
• 0.5 cup chopped leeks
• 0.5 cup chopped scallions
• 2 tbsp soy sauce (For the filling)
• 2 tbsp dark soy sauce (For the filling)
• 1 tbsp oyster sauce (For the filling)
• 1 tbsp powdered chicken bouillon
• 2 tsp sugar
• 1 tsp black pepper
• 3 garlic (Finely chopped cloves)
• 0.25 cup water (For moistening the wrapper edges)
• 30 round wonton wrappers (Store-bought)
• chili oil (For serving)
• soy sauce (For serving)
• black vinegar (For serving)

Steps

1. 1

   Place the ground chicken in a large bowl. Add the leeks, scallions, soy sauce, dark soy sauce, oyster sauce, powdered chicken bouillon, sugar, black pepper, and chopped garlic. Mix until all the ingredients are well combined and the filling is uniform.

2. 2

   Set up the dumpling-making station: place the water in a small bowl and have the wrappers, a spoon, and the bowl of filling nearby.

3. 3

   Place approximately 1 tbsp of filling in the center of a wonton wrapper. Do not overfill it, so it can be sealed properly.

4. 4

   Dip a finger in the water and moisten half of the wrapper's edge.

5. 5

   Fold the dry side of the wrapper up and over the filling until it meets the wet side. Press and firmly pinch the entire edge with your fingers until the dumpling is well sealed.

6. 6

   Repeat the filling and sealing process with the remaining wrappers and filling. Keep the formed dumplings on a lightly floured or nonstick surface to prevent them from sticking.

7. 7

   Bring plenty of water to a boil in a large pot. When it is vigorously boiling, carefully add the dumplings, working in batches if necessary so the pot is not overcrowded.

8. 8

   Cook the dumplings for approximately 7 minutes, until they float and the wrappers are cooked through. Make sure the chicken filling is fully cooked before serving.

9. 9

   Remove the dumplings with a slotted spoon and serve hot with chili oil, soy sauce, and black vinegar to taste.

Notes

The original recipe indicates boiling the dumplings until they float, approximately 7 minutes. Form the dumplings just before cooking to prevent the wrappers from becoming damp and sticking together. If preparing them in advance, freeze them in a single layer and boil them directly from frozen, adding a few minutes to the cooking time.

Nutrition per serving

• main course
• Asian cuisine
• dumplings
• wontons
• chicken
• boiled
• quick meal
• for sharing