These Smashed Ginger Scallion Chicken Dumplings are exactly what I make when I want dumplings but have zero patience for folding them individually. You just spread, smash, and sear, and you've got crispy, juicy dumplings in no time. The best part is serving it with my homemade ginger scallion sauce that is insanely good.
Jump to:
- What Are Smashed Ginger Scallion Chicken Dumplings?
- Why You'll Love Smashed Ginger Scallion Chicken Dumplings
- Ingredients for Smashed Ginger Scallion Chicken Dumplings
- Customizations and Substitutions
- How to Make Smashed Ginger Scallion Chicken Dumplings
- Storage
- Frequently Asked Questions (FAQs)
- Related Recipes You'll Love
- Smashed Ginger Scallion Chicken Dumplings
What Are Smashed Ginger Scallion Chicken Dumplings?
Instead of folding dumplings, you spread a thin layer of filling right on top of a dumpling wrapper and pan fry it meat side down first. You end up with a flat, crispy dumpling that has a savory chicken layer on one side and a golden, crispy wrapper on the other.
Served with a fresh ginger scallion sauce, these Smashed Ginger Scallion Chicken Dumplings are similar to classic potstickers with way less work.
Why You'll Love Smashed Ginger Scallion Chicken Dumplings
- No Folding Required: You just need to spread the filling and smash it on a dumpling wrapper, what's easier than that?
- Crispy and Juicy: Every bite gives you a golden, crunchy wrapper and a tender, flavorful chicken layer.
- That Sauce: The ginger scallion sauce is insanely good and you'll want to put it on everything in your fridge.
Ingredients for Smashed Ginger Scallion Chicken Dumplings
Smashed Dumplings
Ground Chicken: The star of the recipe but you can also use ground turkey or pork instead.
Garlic
Ginger
Green Onions
Soy Sauce
Sugar
Oyster Sauce: Adds a rich, savory depth that makes the filling taste extra seasoned.
Sesame Oil
Salt
White Pepper
Round Dumpling Wrappers: Find them in the refrigerated or freezer section of Asian grocery stores, and thaw frozen ones before using.
Neutral Oil
Ginger Scallion Sauce
Green Onions
Ginger
Avocado Oil: Its mild flavor lets the ginger and scallion shine but any neutral oil works.
Salt
To Serve
Chili Crisp: A crunchy, spicy chili oil that adds texture and a little kick.
Customizations and Substitutions
- Swap the Protein: Ground pork or turkey works great in place of chicken with no other changes needed.
- Sneak in Some Veggies: Mix finely chopped napa cabbage or shiitake mushrooms into the filling, just squeeze out the extra moisture first.
- Turn Up the Heat: Stir a spoonful of chili crisp right into the filling for spicy dumplings.
- Lighter Version: Try my napa cabbage rolls for a lighter, wrapper free version.
How to Make Smashed Ginger Scallion Chicken Dumplings
Step 1: Mix the Filling
In a large bowl, combine the ground chicken, garlic, minced ginger, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper.
Mix until everything is evenly incorporated.
Step 2: Make the Ginger Scallion Sauce
Add the green onions and ginger to a food processor and pulse until finely chopped. Transfer to a bowl, stir in the avocado oil and salt, then taste and adjust the salt as needed.
Step 3: Smash the Dumplings
Place a dumpling wrapper on a flat surface and spoon about 1 to 1.5 tablespoons of filling into the center. Use the back of the spoon or the palm of your hand to smash the filling into a thin, even layer.
Repeat with the remaining wrappers and filling.
Step 4: Pan Fry Until Crispy
Heat 1 to 2 tablespoons of neutral oil in a large skillet over medium heat. Working in batches so the pan isn't crowded, cook the dumplings meat side down for 1-2 minutes until the chicken is cooked through.
Flip and cook the wrapper side for another 1-2 minutes until golden and crispy, adding more oil between batches as needed.
Step 5: Serve and Dunk
Serve the dumplings right away with the ginger scallion sauce, soy sauce, and chili crisp.
Storage
Store leftover dumplings in an airtight container in the fridge for up to 3 days and reheat them in a skillet over medium heat until crispy again. The ginger scallion sauce keeps in a sealed jar in the fridge for up to 1 week.
Frequently Asked Questions (FAQs)
Can I make Smashed Ginger Scallion Chicken Dumplings ahead of time?
You can mix the filling up to a day ahead and keep it covered in the fridge. I'd smash and cook the dumplings right before eating, though, since the wrappers get soggy if they sit with raw filling for too long.
Can I use square wonton wrappers instead?
Yes! Wonton wrappers are thinner, so they crisp up and cook a little faster. Just keep an eye on them so they don't burn.
How do I know the chicken is cooked through?
The meat side should look opaque with no pink and it should reach 165F if you want to check with a thermometer. Keeping the filling thin is the secret to fast, even cooking.
What else can I use ginger scallion sauce on?
It's amazing on rice, noodles, poached chicken, steamed fish, and even scrambled eggs.
Why is my filling sticking to the pan?
Make sure the pan and oil are fully heated before adding the dumplings, and don't flip too early. Once the chicken sears, it'll release on its own.
Related Recipes You'll Love
- Smashed Lemongrass Pork Dumplings
- Viral Blanket Dumplings
- Pork Soup Dumplings (Xiao Long Bao)
- Shu Mai (Siu Mai) - Steamed Pork Dumplings
- Pork and Chive Dumplings
Smashed Ginger Scallion Chicken Dumplings
Equipment
Ingredients
Smashed Dumplings
- 1 pound ground chicken
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 2 green onions finely chopped
- 2.5 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 1.5 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- Dash of white pepper
- 25 round dumpling wrappers
- Neutral oil for frying
Ginger Scallion Sauce
- 2 green onions
- 3 inch ginger about 2 oz, peeled and roughly chopped
- ½ cup avocado oil
- ½ teaspoon salt adjust to taste
To Serve
Instructions
- In a large bowl, combine the ground chicken, garlic, minced ginger, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix until everything is evenly incorporated.1 pound ground chicken, 3 cloves garlic, 2 tsp minced ginger, 2 green onions, 2.5 Tbsp soy sauce, 2 tsp granulated sugar, 1.5 Tbsp oyster sauce, 1 tsp sesame oil, ¼ tsp salt, Dash of white pepper
- In a food processor, add the green onions and pieces of ginger, then pulse until finely chopped. Transfer to a bowl, add the avocado oil and salt, and stir to combine. Adjust salt to taste.2 green onions, 3 inch ginger, ½ cup avocado oil, ½ tsp salt
- On a flat surface, place a dumpling wrapper and spoon about 1-1.5 tablespoon of filling into the center. Smash the filling with the back of the spoon or flatten it with the palm of your hand so it spreads into a thin, even layer. Repeat with the remaining wrappers and filling.25 round dumpling wrappers
- In a large skillet, heat 1-2 tablespoon of neutral oil over medium heat. Working in batches so the pan isn't overcrowded, cook the dumplings meat side down for 1-2 minutes until the chicken is cooked through, then flip and cook the wrapper side for another 1-2 minutes until golden and crispy. Add more oil between batches as needed.Neutral oil
- Serve the dumplings immediately with the ginger scallion sauce and chili crisp.Chili crisp
Notes
- Use a thin, even layer of filling for the dumplings so it cooks through quickly while the wrapper gets perfectly crispy.
- Don't crowd the pan. Giving the dumplings some space helps them sear instead of steam.
- Making the ginger scallion sauce first lets it sit for a few minutes and allows the flavors time to mellow and come together.
Susan says
I love this easy recipe! My family loves dumplings so thank you Herman!
Suzi J Morris says
Can the left over dumplings be frozen?
Herman Chan says
the wrappers won't be as crispy so I don't recommend freezing this