Healthy Chicken Breast and Vegetable Dumplings
Healthy Chicken Breast and Vegetable Dumplings
Make Guilt-Free Chicken Breast Dumplings Perfect for a Late-Night Snack
I made these dumplings when I was craving them while on a diet. I focused on chicken breast and vegetables to make them healthier, and last night, I personally folded these dumplings after getting the ingredients. I recommend these if you’re looking for a light and healthy dumpling option. ^^
Dumpling Filling Ingredients- 3 pieces Chicken Breast
- 200g Boiled Bean Sprouts
- 160g Chives
- 1 handful Water Parsley
- 10 pieces Perilla Leaves
- 1/2 block Tofu
- 1 pack Large Dumpling Wrappers (optional)
Dumpling Seasoning- 2 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Salt
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the ingredients for the dumpling filling. Boil the bean sprouts for 2-3 minutes, then rinse them in cold water and squeeze out any excess moisture. Finely chop the chives, water parsley, and perilla leaves after washing them thoroughly and removing water. Mince the chicken breast as well.
Step 2
It’s best to mince the chicken breast finely with a knife, rather than using a food processor, to maintain some texture. Lightly season the minced chicken breast with pepper for added flavor.
Step 3
Combine the prepared bean sprouts, chives, water parsley, and perilla leaves in a bowl with the minced chicken breast. Make sure to squeeze out as much liquid as possible from the vegetables to prevent the filling from becoming watery.
Step 4
Wrap the tofu in a cheesecloth or clean kitchen towel and firmly press out all the excess water. This process makes the dumpling filling smoother and richer. Add the squeezed tofu to the bowl with all the other ingredients.
Step 5
Now, add all the seasoning ingredients (soy sauce, oyster sauce, sesame oil, minced garlic, sugar, salt, pepper) to the bowl. Gently mix everything together with your hands, ensuring the seasonings are evenly distributed throughout the filling.
Step 6
Your delicious dumpling filling is ready! You can taste and adjust the seasoning if needed.
Step 7
Lay out a dumpling wrapper and place a portion of the filling in the center. Lightly moisten the edges of the wrapper with water, fold it in half to create a half-moon shape, then curl the edges to form a round dumpling. Press the edges firmly to seal, ensuring no filling leaks out.
Step 8
You can shape the dumplings in various ways. Feel free to make half-moon shapes, round shapes, or any other style you prefer. (The round shape shown in the photo is also a great option.)
Step 9
If you have leftover filling or prefer dumplings without wrappers, you can form the remaining filling into small balls and gently roll them in all-purpose flour. This method results in very thin and chewy wrappers.
Step 10
Last night, we steamed these freshly made dumplings and enjoyed them as a late-night snack with the kids. The dumplings rolled in flour, with their thin wrappers, were especially chewy and delicious.
Step 11
This morning, for a simple breakfast, I steamed half of the dumplings and pan-fried the remaining few in a skillet with olive oil until golden brown. You can enjoy both steamed and pan-fried versions!
Step 12
To complement the meal, I also made a refreshing strawberry latte. The sweet and creamy latte pairs wonderfully with the dumplings.
Step 13
For a light and healthy side, I prepared a salad with fresh tomatoes, sweet plums and pluots, and baby greens, drizzled with balsamic glaze and a squeeze of lemon juice. This salad adds another layer of freshness to the dumpling meal.
