Smoky Sriracha Chicken Dumplings - Marion's Kitchen

Ingredients

• 500 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces for browning)
• 2 Tbsp Marion's Kitchen Asian Steakhouse Smoky Sriracha Lime Marinade (available at Walmart, H‑E‑B, ShopRite)
• 1/2 cup Kimchi (chopped, juice squeezed out)
• 2 cloves Garlic (minced)
• 3 stalks Spring Onion (white part thinly sliced, green part for garnish)
• 2 Tbsp Vegetable Oil (for browning and pan‑fry)
• 24 pieces Pot‑Sticker (Gyoza) Wrappers (store‑bought; keep covered to prevent drying)
• 1 Tbsp Black Sesame Seeds (to garnish, roughly chopped with scissors)
• to taste Salt
• 1/4 cup Water (for steaming the dumplings)

Instructions

1. Prepare Kimchi

   Place the kimchi in a bowl, squeeze out excess juice, then finely chop the cabbage. Reserve the squeezed juice for the sauce.

   Time: PT5M

2. Brown the Chicken

   Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add minced garlic and sauté 30 seconds, then add the chicken pieces. Cook, stirring, until the chicken is lightly browned on all sides.

   Time: PT5M

   Temperature: Medium‑high heat

3. Add Marinade and Kimchi

   Stir in 2 Tbsp Smoky Sriracha Lime Marinade and the chopped kimchi (including its juice). Mix well.

   Time: PT2M

4. Braise the Chicken

   Reduce heat to low, cover the skillet with a lid, and let the mixture simmer for 25 minutes until the chicken is very tender and can be shredded easily.

   Time: PT25M

   Temperature: Low heat

5. Slice Spring Onions

   While the chicken braises, thinly slice the white parts of the spring onions lengthwise, then dice into small pieces.

   Time: PT3M

6. Shred the Chicken

   When the chicken is done, transfer to a bowl and use two forks to pull it apart into small shreds.

   Time: PT3M

7. Combine Filling

   Add the diced spring onion, a pinch of salt, and a couple of spoonfuls of the braising liquid to the shredded chicken. Mix thoroughly and let the filling cool in the refrigerator.

   Time: PT5M

8. Make the Dipping Sauce

   Blend the remaining braising liquid with the reserved kimchi juice in a blender until smooth. Transfer to a small bowl for serving.

   Time: PT2M

9. Assemble Dumplings

   Place a gyoza wrapper on a clean surface. Spoon about 1 tsp of filling into the center. Fold the wrapper into a triangle by bringing one corner over the filling, then press the edges together to seal.

   Time: PT10M

10. Freeze (Optional)

    If not cooking immediately, place assembled dumplings on a tray in a single layer and freeze until solid, then transfer to a zip‑top bag.

    Time: PT5M

11. Pan‑Fry and Steam Dumplings

    Heat a thin layer of oil in the skillet over medium‑high heat. Add dumplings in a single layer, flat side down, and fry until the bottoms turn golden brown (about 2‑3 minutes). Add 1/4 cup water, cover with the lid, and steam for 4‑5 minutes until the water evaporates.

    Time: PT8M

    Temperature: Medium‑high then medium

12. Finish and Serve

    Remove dumplings onto a plate, drizzle with the spicy kimchi‑sriracha sauce, sprinkle chopped black sesame seeds and the green parts of spring onion.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs, boneless, skinless: Chicken breast (will be drier)
• Instead of Marion's Kitchen Asian Steakhouse Smoky Sriracha Lime Marinade: Sriracha + smoked paprika + lime juice
• Instead of Kimchi: Sauerkraut with chili flakes
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Spring Onion: Leek
• Instead of Vegetable Oil: Canola oil
• Instead of Pot‑Sticker (Gyoza) Wrappers: Homemade dumpling dough
• Instead of Black Sesame Seeds: White sesame seeds
• Instead of Salt: Soy sauce (adds extra flavor)

Equipment Needed

• Large Skillet or Frying Pan
• Lid that fits the skillet
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Blender or Food Processor
• Measuring Spoons
• Freezer Tray (optional)
• Tongs (optional)
• Scissors (kitchen) (optional)
• Plate for serving

Critical Steps — Do Not Skip

• Braising the chicken until it is tender enough to shred.
• Cooling the filling before assembling dumplings to avoid soggy wrappers.
• Pan‑frying then steaming the dumplings to achieve a crispy bottom and fully cooked wrapper.

Chef Tips from the Video

• Use chicken thighs for the most tender, pull‑apart texture; breasts will dry out.
• If you cannot find Marion's Kitchen Smoky Sriracha Lime Marinade, combine 1 Tbsp sriracha, 1 tsp smoked paprika, 1 tsp lime zest, and 1 tsp lime juice.
• A quick snap of the dumpling bottom should release easily from the pan when they are done.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings and sauce in airtight containers for up to 3 days.

Freezer: Uncooked frozen dumplings keep for up to 2 months; sauce freezes for 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Braise the chicken and shred it up to 24 hours ahead; keep refrigerated.
• Prepare the kimchi‑sriracha sauce and store in a sealed jar.
• Freeze uncooked dumplings and cook directly from frozen; just add an extra minute of steaming.

Frequently Asked Questions