Name: Gingery Scallion Chicken Dumplings (Dairy-Free)
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1/2 lb ground chicken; 1 cup limp green onions (scallions), finely chopped; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp toasted sesame oil; 1 tsp rice vinegar; 1/2 tsp sugar; 24 round dumpling wrappers (look for preservative-free, or make your own if sensitive); Neutral oil for pan-frying (e.g. canola or avocado); Water

Gingery Scallion Chicken Dumplings (Dairy-Free)

miradu

Turn those limp green onions into the star of your dinner with these gingery scallion chicken dumplings! Instead of tossing wilted scallions, chop them up and blend with fragrant ginger, garlic, and juicy ground chicken for a flavor-packed filling. Pan-frying and steaming in one pan creates crisp, golden bottoms and delicate, juicy tops—an irresistible textural contrast. This recipe uses no dairy and avoids all your listed allergens. It’s the perfect way to make a quick, crowd-pleasing entree or snack that channels the comfort of Asian street food from your own kitchen. Enjoy them hot off the skillet for maximum deliciousness!

Ingredients

Instructions

In a mixing bowl, combine ground chicken, chopped green onions, ginger, garlic, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined and slightly sticky.
Lay out dumpling wrappers. Place a heaping teaspoon of filling in the center of each. Moisten the edge with water, fold in half, and pleat to seal tightly.
Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high. Arrange dumplings flat-side down in a single layer. Fry until bottoms are golden, about 2 minutes.
Add 1/4 cup water to the skillet, cover immediately, and steam for 4 minutes. Remove lid and let any remaining water evaporate, letting the bottoms crisp further, 1-2 minutes.
Serve hot with your favorite dipping sauce (soy sauce, rice vinegar, and a dash of chili oil is classic).