Ingredients
For the Dumplings
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1 pound ground chicken or turkey
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½ cup grated carrot
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½ cup grated zucchini
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¼ cup chopped scallions, plus 1 tablespoon for the dipping sauce
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½ teaspoon garlic powder
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¼ teaspoon onion powder
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1 large egg
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4 tablespoons low-sodium soy sauce, divided
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1 teaspoon sesame oil
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Dumpling or wonton wrappers
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Oil, for pan-searing
For the Dipping Sauce
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2 tablespoons low-sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon chopped scallions
Instructions
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In a large bowl, combine the ground chicken or turkey, grated carrot, grated zucchini, ¼ cup scallions, garlic powder, onion powder, egg, 2 tablespoons soy sauce, and sesame oil. Mix until well combined.
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Place about 2 teaspoons of the filling in the center of one wrapper.
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Moisten the edges of the wrapper lightly with water. Fold it into a semicircle or triangle, depending on the shape of the wrapper, and pinch the edges firmly to seal.
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Repeat with the remaining filling and wrappers.
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In a small bowl, combine the remaining 2 tablespoons soy sauce, rice vinegar, and 1 tablespoon scallions. Set aside for dipping.
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Heat enough oil to lightly coat the bottom of a large sauté pan over medium heat.
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Working in batches if needed, place the dumplings in the pan without overcrowding. Pan-sear for about 1½ minutes per side, or until the wrappers are crisp and the chicken is cooked through.
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Transfer the cooked dumplings to a serving plate.
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Serve warm with the soy-vinegar dipping sauce.
Notes
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Don’t overfill: About 2 teaspoons of filling is enough to seal the wrapper without making it difficult to close.
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Seal well: Moisten the wrapper edges and press firmly to prevent the filling from escaping during cooking.
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Squeeze excess moisture: If the grated zucchini is particularly watery, gently squeeze out some moisture before adding it to the filling.
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Don’t overcrowd the pan: Cook in batches so the dumplings have enough room to crisp evenly.
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Check the filling: Because the dumplings contain ground poultry, make sure the center is fully cooked before serving.
