Chicken Dumplings with Orange Dipping Sauce
Submitted by kimmaly
Crispy pan-fried chicken dumplings stuffed with napa cabbage, shiitake mushrooms, and ginger served with a sweet-tangy orange marmalade dipping sauce. A lighter homemade potsticker you can prep ahead.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minHomemade potstickers sound intimidating, but these come together faster than you’d think and taste a thousand times better than anything from the freezer aisle.
Ground chicken gets mixed with sauteed napa cabbage, minced shiitake mushrooms, scallion, and fresh ginger for a filling that’s savory and light.
A teaspoon of filling goes into each wonton wrapper, they get a quick pan-fry for crispy golden bottoms, then a splash of broth steams them through under a lid in minutes.
The orange dipping sauce is dead simple: just marmalade, rice vinegar, and chicken broth whisked together for a sweet, tangy hit that makes every bite pop.
Variations
- Use ground pork or a pork-chicken blend for a more traditional potsticker flavor
- Swap orange marmalade for apricot preserves mixed with a dash of soy sauce
- Add a drizzle of chili oil to the dipping sauce if you want some heat
Kitchen Tips
- Make the dumplings ahead, cover with a damp towel and plastic wrap, and refrigerate until you’re ready to cook
- Brown them in batches so the pan stays hot enough to crisp the bottoms properly
- When you add the broth, cover immediately; the steam is what cooks the tops while the bottoms stay crunchy
Ingredients
Directions
In nonstick skiller, over medium-high heat, sauté cabbage and mushrooms for 2 minutes, cool.
Stir in ground chicken, green onion, ginger, water and salt.
Place 1 teaspoon filling on each wrapper. Moisten edges with water and join over filling.
(Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time).
With cooking spray, grease skillet.
Over medium heat, brown dumplings, half at a time, 6 minutes. Turn while browning.
Over medium-high heat, add ½ cup broth.
Cover and cook 3 minutes, until broth evaporates.
For sauce, blend marmalade, vinegar and remaining broth.
Comments
