Soy-Free Pan-Fried Dumplings
Delight in the irresistible flavor of **Soy-Free Pan-Fried Dumplings**, a scrumptious twist on traditional dumplings perfect for those seeking soy-free alternatives! These golden-brown delights feature thin, egg-free wrappers stuffed with a savory blend of ground chicken, cabbage, carrot, fragrant ginger, and garlic, all seasoned with sesame oil and a splash of refreshing lemon juice. Pan-fried to crispy perfection and steamed until tender, these dumplings offer a harmonious balance of textures and flavors in every bite. Quick and easy to prepare, this allergen-friendly recipe is ideal for a crowd-pleasing appetizer or a satisfying main dish. Serve them with your favorite dipping sauce for a homemade experience that'll rival any takeout! Keywords: soy-free dumplings, pan-fried dumplings, homemade dumplings, allergy-friendly recipes, dumpling recipes.
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Recipe Information
Ingredients
- 24 pieces dumpling wrappers (egg-free)
- 250 grams ground chicken
- 100 grams cabbage
- 1 medium carrot
- 3 stalks green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 150 milliliters water
- 2 tablespoons vegetable oil
Instructions
Finely chop the cabbage and place it in a bowl. Sprinkle with a pinch of salt, toss, and set aside for 10 minutes to draw out excess moisture.
Peel and grate the carrot. Finely chop the green onions, both white and green parts, and place them in a mixing bowl.
Squeeze out the excess water from the cabbage by wrapping it in a clean kitchen cloth and pressing firmly.
In the mixing bowl, combine the processed cabbage, grated carrot, green onions, ground chicken, minced garlic, minced ginger, salt, pepper, sesame oil, and lemon juice. Mix thoroughly until all ingredients are well integrated.
Take one dumpling wrapper and place about a tablespoon of filling in the center. Moisten the edges of the wrapper with water, fold it in half, and press firmly to seal, making sure no filling is exposed. If desired, create pleats along the edge for decoration.
Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Place dumplings flat side down in the skillet in a single layer, ensuring none touch. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully pour in the water and immediately cover with a lid to steam the dumplings for about 5 minutes, or until the water has mostly evaporated.
Remove the lid and let the remaining water evaporate completely, allowing the bottoms to crisp up again for another 1-2 minutes.
Transfer the dumplings to a serving plate and repeat with the remaining dumplings, using additional oil as needed.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.3 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
