Chicken, Cabbage, and Zucchini Dumplings
Dumplings take a little time, but this recipe is so easy. All the more reason to do a big batch and freeze half for dinner in the future. You can steam, pan-fry, or boil them fresh or frozen.
1 tablespoon grape-seed oil
1 cup finely chopped green cabbage
1 tablespoon plus 1 teaspoon sesame oil, separated
½ pound ground dark chicken meat
1 small zucchini, grated
1 tablespoon grated ginger
1 bunch scallions, finely chopped
1 10-ounce pack gyoza or dumpling wrappers
1. Heat the grape-seed oil over high heat in a medium-size skillet. Add the cabbage, 1 teaspoon of sesame oil, and a pinch of salt and cook for about 5 minutes, until tender and beginning to brown. Remove from the heat and let cool.
2. In a medium-size bowl, combine the chicken, zucchini, ginger, and scallions along with the remaining 1 tablespoon of sesame oil. Once the cabbage is completely cool, add it to the chicken mixture and combine well.
3. Form dumplings using a scant teaspoon of filling per dumpling and a little water on the edges to seal them up. From there you can pan fry, steam, or boil them—or freeze them and cook them the same ways on another day.
Originally featured in Freezer-Friendly Dinners You Can Make Once and Eat Twice