Easy No-Fold Chicken Dumplings

Ingredients

• 14 oz ground chicken thighs (skin removed, minced or bought ground)
• 2 cloves garlic cloves (finely chopped)
• 1 tsp fresh ginger (grated)
• 3 stalks spring onions (green tops) (chopped)
• 1 medium leek (white part only) (sliced thinly)
• 0.25 tsp salt
• 0.25 tsp ground black pepper
• 1 tbsp cooking sake
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp toasted sesame oil (1 tbsp in filling, 1 tbsp for final grill)
• 1 large egg (beaten)
• 20 pieces dumpling wrappers (one‑on) (square, thin; fresh or frozen)
• 2 tbsp vegetable oil (1 tbsp for initial fry, 1 tbsp for final grill)
• 2/3 cup water (for steaming)
• 0.5 tsp ginger (for dipping sauce) (grated)
• 0.5 tbsp light soy sauce (for dipping)
• 0.5 tsp sesame oil (for dipping)
• a pinch shichimi (Japanese seven‑spice) (optional, for dipping sauce)

Instructions

1. Prepare and season the meat

   Remove skin from chicken thighs, mince or use pre‑ground chicken. Place 14 oz ground chicken in a large bowl. Add 1/4 tsp salt, 1/4 tsp ground pepper, 1 tbsp cooking sake, 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp cornstarch, 1 tbsp toasted sesame oil, the chopped garlic, grated ginger, and the beaten egg. Mix thoroughly until the mixture becomes sticky and the seasonings are fully incorporated.

   Time: PT10M

2. Add vegetables

   Add the chopped spring onions and sliced leek white part to the seasoned meat. Gently fold until evenly distributed, being careful not to over‑mix.

   Time: PT5M

3. Optional resting of filling

   Cover the bowl with plastic wrap and refrigerate for 2–3 hours to deepen the flavor (optional).

   Time: PT0M

4. Form dumplings

   Lay a sheet of parchment paper on the work surface. Scoop about 1 tablespoon of filling and roll into a loose ball. Place the ball on the parchment, leaving space between each. Lightly moisten one side of each dumpling wrapper with water, then place the moist side down onto the filling ball and press gently to adhere.

   Time: PT10M

5. Brown the wrapper side

   Heat the skillet over low‑medium heat and spread 1 tbsp vegetable oil evenly. Arrange the dumplings wrapper‑side down (moist side down) in a single layer, ensuring they do not touch. Cook uncovered for about 4 minutes until the wrapper is lightly browned.

   Time: PT4M

   Temperature: low‑medium

6. Steam the dumplings

   Quickly pour 2/3 cup water around the dumplings (not over them), cover the pan, and increase the heat slightly. Steam for 5‑6 minutes until the water has mostly evaporated and the filling is cooked through.

   Time: PT6M

   Temperature: medium‑high

7. Crisp the wrapper side again

   Remove the lid, add 1 tbsp vegetable oil and 1 tbsp toasted sesame oil to the pan. Continue cooking the wrapper side for 7‑8 minutes, shaking the pan occasionally to coat evenly and develop a golden crust.

   Time: PT8M

   Temperature: medium

8. Grill the meat side

   Flip each dumpling so the meat side faces down. Grill for 5‑6 minutes until the meat side is nicely browned and the interior is fully cooked.

   Time: PT6M

   Temperature: medium

9. Serve

   Turn off the heat. Serve the dumplings directly from the pan or transfer them to a serving plate with the wrapper side up to keep them crisp. Prepare the quick dipping sauce (see note) and enjoy with steamed rice if desired.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

20 g

Carbohydrates

7 g

Fat

10 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of ground chicken thighs: ground chicken breast (may be drier), ground turkey
• Instead of spring onions (green tops): chives, garlic leaves
• Instead of leek (white part only): green cabbage, bamboo shoots
• Instead of cooking sake: dry sherry
• Instead of light soy sauce: tamari (gluten‑free)
• Instead of cornstarch: potato starch
• Instead of toasted sesame oil: regular sesame oil
• Instead of egg: flax egg (vegan)
• Instead of dumpling wrappers (one‑on): store‑bought wonton wrappers
• Instead of vegetable oil: canola oil, peanut oil
• Instead of shichimi (Japanese seven‑spice): ground Sichuan pepper

Equipment Needed

• large mixing bowl
• cutting board
• chef's knife
• microplane or fine grater
• measuring spoons
• measuring cup
• parchment paper
• non‑stick skillet or frying pan (10‑12 inch)
• pan lid (fits skillet)
• spatula or tongs
• small bowl (for dipping sauce)

Critical Steps — Do Not Skip

• Mix the meat with the liquid seasonings before adding vegetables
• Moisten only one side of each wrapper and press lightly – no folding required
• Steam the dumplings with a tight‑fitting lid to keep them juicy
• Final grill on both sides to develop a crisp, golden crust

Chef Tips from the Video

• For extra aroma, add a pinch of toasted sesame seeds to the filling
• Use a small silicone brush to spread water evenly on the wrapper side
• Serve with a side of pickled vegetables for contrast.

Troubleshooting

Storage

Refrigerator: Uncooked dumplings can be stored in an airtight container for up to 24 hours. Cooked dumplings keep 2 days refrigerated; reheat in a skillet.

Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; they last up to 2 months. Cook from frozen, adding an extra 2‑3 minutes steaming time.

Room temperature: Do not leave cooked dumplings at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; the flavors meld and the mixture becomes easier to handle
• Shape and freeze uncooked dumplings on a tray, then transfer to a bag for long‑term storage