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Ginger–Chicken Dumpling Filling

Ginger–Chicken Dumpling Filling Related:   appetizers, Asia, kid-friendly, meat, Shabbat

Prep time: 15 minutes

Cook time: 5 minutes

Yield: Filling for 40–50 wrappers (about 1 package)

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Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

Ingredients

  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 scallions, minced
  • 1 teaspoon soy sauce
  • ¾ teaspoon kosher salt
  • 2 teaspoons toasted sesame oil

Preparation

  • Combine all the ingredients in a bowl, and mix together either with a fork or your hands. Keep in the fridge until ready to fold into dumplings.

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