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