Asian BBQ Chicken Dumplings


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  • 1 pkg Nasoya Won Ton Wraps
  • 1 pkg boneless chicken breasts
  • 1 bunch romaine lettuce

Dry Rub:

  • 1 tsp caramom
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp salt

Wet Rub:

  • 2 tsp sesame oil
  • 2 tbsp ginger
  • ½ cup scallion
  • ¼ cup reduced sodium soy sauce
  • ¼ cup hoisin sauce
Preparation Method: 

Season chicken with dry rub and set aside. Heat oil in a pan and cook chicken quickly, about 5-8 minutes, flipping once. You want the chicken to be completely cooked but not dried out. Add ginger and scallions and cook for additional one minute. Pour soy sauce over chicken and remove from heat into a mixing bowl. Allow to cool slightly until chicken can be handled. Place on cutting board and shred the chicken with a meat cleaver or knife. Taste for seasoning and begin to make the dumplings by adding 2 tsp of filling to the center of the won ton, moisten the edges with water and folding it in half, pressing the edges together with fingers. Allow the dumplings to rest for a few minutes but cover with a slightly damp cloth to prevent dried edges. Set up stove top with a bamboo steam basket and line with romaine lettuce. Place the dumplings in the basket, do not overcrowd. Cook until transparent, about 7 minutes. Serve with a dipping sauce.

Nutrition Facts: 

Per Single Serving: 

  • Calories: 230
  • Fat: 3.5g 
  • Protein: 13g
  • Carbohydrate: 20g
  • Sodium: 800mg
  • Fiber: 3g
  • Cholesterol: 0mg

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