Ginger–Chicken Dumpling Filling
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.
- 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
- 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.