Chicken Zucchini Dumplings

Method9 steps · about 1 hr 45 min

1. 1

   Step 1: Put the seeded, shredded zucchini (1 lb) in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the squeezed zucchini to a large mixing bowl, discarding the squeezed liquid.

   Uses 1 lb zucchini, seeds removed and shredded

   
2. 2

   Step 2: Over medium-low heat, fry the minced ginger (2 tbsp) in 2 tbsp from the 5 tbsp filling-oil allowance for about 2 minutes, until fragrant. Turn off the heat and let the ginger and retained oil cool before combining them with raw chicken.

   Fry the minced ginger · 2 minUses 2 tbsp from the 5 tbsp filling-oil allowance · 2 tbsp minced ginger

   
3. 3

   Step 3: Add the cooled ginger with its retained oil to the squeezed zucchini. Add the remaining 3 tbsp filling oil, raw ground chicken (1 lb), white pepper (½ tsp), sugar (1 tsp), sesame oil (2 tsp), filling soy sauce (3 tbsp) and Shaoxing wine (2 tbsp). Stir vigorously in one direction for about 5 minutes, until the filling resembles a sticky paste. Cover and keep refrigerated until wrapping.

   Uses Squeezed shredded zucchini · Cooled fried ginger with its retained two-tablespoon filling oil · Remaining 3 tbsp from the same 5 tbsp filling-oil allowance · 1 lb raw ground chicken · ½ tsp white pepper · 1 tsp sugar · 2 tsp sesame oil · 3 tbsp soy sauce for the filling

   
4. 4

   Step 4: Put a small amount of the cold filling in the centre of each ready wrapper, leaving enough clear edge to seal. Dampen the edge with a little clean sealing water only if needed, fold in half and press securely shut, pleating if desired. Reduce the scoop if a wrapper will not close. Arrange on a parchment-lined tray without touching. Keep filling and assembled dumplings cold between batches, and refrigerate any excess filling separately if wrappers run out.

   Uses Cold mixed chicken and zucchini filling for wrapping · 2 packages ready dumpling wrappers · Clean water for dampening wrapper edges only if needed to seal

5. 5

   Step 5: Cook the desired dumplings fresh, or freeze those being saved while still raw. Cover the spaced dumplings on their lined tray and freeze until completely solid. Transfer to airtight freezer bags and keep frozen for up to the author’s 3-month guide. Cook directly from frozen without thawing.

   Uses Assembled raw dumplings selected for freezing

6. 6

   Step 6: For each pan batch, heat about 2 tbsp of the separate pan-frying oil in a cast-iron or nonstick skillet over medium-high heat. Add an uncrowded batch of fresh dumplings, or add frozen dumplings directly without thawing. Fry until their bottoms are golden brown.

   Uses Fresh assembled dumplings selected for this pan batch · Frozen assembled dumplings, only when the frozen route was used · About 2 tbsp separate pan-frying oil for this pan batch

7. 7

   Step 7: Carefully add pan-steaming water to a little less than 1 cm depth and cover immediately. Lower the heat to medium-low and steam until the wrappers are cooked and the chicken filling reaches 165°F/74°C. If the water evaporates first, add a little more and cover again to finish cooking through.

   Uses Bottom-browned dumplings with the retained pan-frying oil · Water to fill the frying pan to a little less than 1 cm depth, plus a little more only if needed to cook through

   
8. 8

   Step 8: Once the dumplings are cooked through, let any remaining pan water evaporate. Remove the lid and continue frying until the bottoms are crisp. Lift out the dumplings, leaving excess pan oil behind. Repeat the frying and steaming sequence for further batches.

   Uses Cooked-through steamed dumplings and retained pan liquid

9. 9

   Step 9: Serve the hot crisp-bottomed dumplings with ready black vinegar, chili oil or additional soy sauce, as desired.

   Uses Lifted cooked dumplings, leaving excess pan oil behind · Ready Chinese black vinegar, to serve if desired · Ready chili oil, to serve if desired · Additional soy sauce, to serve if desired