Garlic Chicken Spinach Dumplings
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 60 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.
Soy Sauce Seasoning Mixture
  • 2½ tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • ¼ teaspoon salt
  • ¼ cup water
  • 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
  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.
Recipe by Cooking with a Wallflower at