Garlic Chicken Spinach Dumplings

Dumplings filled with ground chicken, garlic, and spinach and served with a side of soy sauce. These garlic chicken spinach dumplings are simple to make, delicious, and can be frozen for later.

Happy Sunday! <3

I’ll be honest, I’m starting to lose track of the days of the week. lol. When you’re on a work schedule, you know where you’re supposed to be and what day it is. But when you’re at home every day, the days begin to blend together.

It’s been almost a week of sheltering in place for the SF Bay Area. And the more days pass, the more difficult it is. Because the future looks so uncertain right now. On the bright side, I’m starting to realize I have time for all those things that I never seemed to have time for before. I’m now reading Karen Rose’s and looking through cookbooks and magazines that are sitting in my To Be Read pile for months now. lol

But tell me. How are you guys doing? How are you feeling? Do you have to shelter in place where you are? And how are you keeping yourself occupied?

With that in mind, I wanted to share with you these garlic chicken spinach dumplings. When I first made them a couple months ago, I didn’t think that they would be as valuable as they are now. I wanted to test something simple, something everyone could find ingredients for, something everyone could make. It’s definitely not a classic Chinese dumpling, but it was a good place to start.

I never thought that these simple dumplings would become so useful. Not only are they delicious with easy to find ingredients but they could now become a pass time activity. These dumplings are perfect for right now.

• Simple ingredients, which is especially perfect, since it’s not as easy as it was to go to the grocery store anymore.
• A great activity to pass the time, especially if you have kids at home.
• The perfect staying in kind of meal, but even better, you can freeze them for later too.

For these garlic chicken spinach dumplings, I bought store bought potsticker/dumpling wrappers from the supermarket. You can usually find them at Asian supermarkets or any big supermarkets like Safeway or Lucky’s. Or you can make your own using this recipe from Eat Cho Food.

The filling of these dumplings are super easy to make. Ground chicken, finely minced garlic, parboiled spinach, and chopped scallions are mixed together and then lightly seasoned with toasted sesame oil and soy sauce. Simple yet soo delicious. It’s honestly my favorite comfort food.

The fun part about these dumplings is the pleating. So many ways to make dumplings. Here are some ideas and videos on how to fold dumplings from Red House Spice.

In a small bowl, whisk together soy sauce, toasted sesame oil, salt, and water until combined. Set aside for now.

In a small pot, heat water until it comes to a boil. Add baby spinach and cook for about 1-2 minutes until the spinach has wilted. Drain the spinach and run it through cold water to prevent it from continuing to cook. Once the spinach is cool to touch, squeeze out all the water. Chop the spinach into small pieces. Set aside for now.

In a medium sized bowl, add ground chicken, finely minced garlic, scallions, chopped boiled spinach, and the soy sauce mixture. Mix until well combined.

Place a small amount in the center of the approximately 3 inch wrapper. Wet the edge of the wrapper and fold in half in a half moon shape. Pinch one end together and then fold pleats on one side or both. Once finished pleating, pinch the top together to seal. Or keep it simple and just seal the edges together without any pleats.

My first ones were definitely imperfect. The filling was spilling out.

But the more I pleated, the better they started to look.

To cook the dumplings:

In a large skillet, add about two tablespoons of olive oil over low to medium heat. Once the olive oil has heated, add the dumplings to the skillet in a single layer. Cook for about 2-3 minutes or until the bottom is golden brown.

Then carefully, add about 1/4 to 1/2 cup of water, depending on big the skillet is. Be careful though. The water will splatter.

Cover the skillet, and cook the dumplings for an additional 6-7 minutes until all the water has evaporated. Remove the dumplings. Garnish with black sesame and cilantro.

Serve the garlic chicken spinach dumplings warm with soy sauce and cut chili peppers.

Enjoy!

Stay safe and healthy. <3

Garlic Chicken Spinach Dumplings

 

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Prep time

1 min

Cook time

20 mins

Total time

21 mins

 

Dumplings filled with ground chicken, garlic, and spinach and served with a side of soy sauce. These garlic chicken spinach dumplings are simple to make, delicious, and can be frozen for later.

Author: Andrea Giang

Recipe type: Entree

Serves: 60 dumplings

Ingredients

Soy Sauce Seasoning Mixture

• 2½ tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• ¼ teaspoon salt
• ¼ cup water

Dumpling

• 3 cups fresh baby spinach
• 1 pound ground chicken
• 2½ teaspoons finely minced garlic
• 1 tablespoon finely chopped scallions
• 60 approx. 3 inch potsticker/dumpling wraps

For cooking

• 2 tablespoons olive oil
• ¼ - ½ cup water

For serving

• Sesame seeds
• Cilantro
• Soy sauce
• Chili pepper
• Chili Oil

Directions:

1. In a small bowl, whisk together soy sauce, toasted sesame oil, salt, and water until combined. Set aside for now.
2. In a small pot, heat water until it comes to a boil. Add baby spinach and cook for about 1-2 minutes until the spinach has wilted. Drain the spinach and run it through cold water to prevent it from continuing to cook. Once the spinach is cool to touch, squeeze out all the water. Chop the spinach into small pieces. Set aside for now.
3. In a medium sized bowl, add ground chicken, finely minced garlic, scallions, chopped boiled spinach, and the soy sauce mixture. Mix until well combined.
4. Place a small amount in the center of the approximately 3 inch wrapper. Wet the edge of the wrapper and fold in half in a half moon shape. Pinch one end together and then fold pleats on one side or both. Once finished pleating, pinch the top together to seal. Or keep it simple and just seal the edges together without any pleats.

To cook the dumplings:

1. In a large skillet, add about two tablespoons of olive oil over low to medium heat. Once the olive oil has heated, add the dumplings to the skillet in a single layer. Cook for about 2-3 minutes or until the bottom is golden brown.
2. Then carefully, add about ¼ to ½ cup of water, depending on big the skillet is. Be careful though. The water will splatter.
3. Cover the skillet, and cook the dumplings for an additional 6-7 minutes until all the water has evaporated. Remove the dumplings. Repeat with the rest of the dumplings. Garnish with black sesame and cilantro.
4. Serve the garlic chicken spinach dumplings warm with soy sauce and cut chili peppers or chili oil.

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