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A simple, cozy, better-than-takeout recipe.
1 package dumpling wrappers
1 pound ground chicken
4–5 scallions, cleaned and finely chopped
2 cloves garlic, minced
a small amount of fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon Gefen Sesame Oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2–1 teaspoon honey or sugar
1 clove garlic, grated (or a pinch of garlic powder)
a little ginger
sliced scallions / Gefen Sesame Seeds for garnish
In a bowl, combine the ground chicken, scallions, garlic, and ginger.
Add the soy sauce, rice vinegar, and sesame oil.
Mix until evenly combined (don’t over-mix or the filling gets tough).
Add to your dumpling wrappers and seal.
Heat a bit of oil in a nonstick pan over medium-high.
Add the dumplings and pan-fry for two to three minutes, until the bottoms turn golden.
Carefully pour in a splash of water.
Cover the pan and steam for eight to 10 minutes until fully cooked through.
Combine all the ingredients for the dipping sauce.
Serve chicken dumplings alongside the dipping sauce.
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