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Asian Pan-Fried Dumplings
Asian Pan-Fried Dumplings

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Smart Balance

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Who needs takeout when you can do it yourself—and do it healthier? This delicious dumpling recipe has it all, including hints of ginger, green onion, bok choy, and sesame oil plus a DIY dipping sauce.

This recipe is part of our Smarter Party Platters recipe collection.

Recipe Ingredients

Dough (Optional: Use store-bought dumpling or wonton wrappers)
1 cup all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
about 1/2 cup water

1/2 pound ground chicken
1/2 cup finely chopped bok choy
1/4 cup chopped green onion
1/2 tsp freshly grated ginger
1/4 tsp sugar
1/2 tbsp soy sauce
1/2 tsp sesame oil

Dipping Sauce
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
1 clove garlic, minced
1 tsp sugar
2 tbsp Smart Balance® Cooking Oil, divided
1/2 cup water

Recipe Steps

To make dough, combine flour, cornstarch and salt in the bowl of an electric mixer or food processor. With motor running, add enough water to bring mixture together into a moist dough. Form dough into a ball. Cover with plastic and let stand while preparing filling and dipping sauce.

Combine all filling ingredients; set aside.

For dipping sauce, stir together all ingredients; set aside.

To make dumplings, cut dough ball in half. Form each half into a 1 1/4-inch diameter log. Cover one log with plastic while working with other log. Cut each log into 12 disks. Flatten each disk with your hand on work surface. Use a small rolling pin to further flatten each disk into a 3- to 3 1/2-inch circle. Place dough circles in a single layer on wax paper, or stack with wax paper between each circle. Repeat with remaining log.

Spoon a scant tablespoon of filling into center of each circle of dough. Fold dough circle in half and pinch edges together to seal. Pinch pleats into sealed edge. Return dumpling to wax paper until ready to cook.

To cook, heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 12 dumplings to skillet. Cook about 1 minute or until dumplings are golden brown on the bottom; do not turn dumplings. Add 1/2 cup water to skillet and cover skillet with a lid. Steam dumplings 3 minutes. Remove lid and cook until remaining water cooks away. Cook 1 minute longer after water has evaporated; do not overbrown. Remove dumplings from skillet and keep warm. Repeat with remaining tablespoon oil and remaining 12 dumplings.

Serve hot with dipping sauce.

Nutrition Facts

Makes 8 servings. (3 dumplings, 2 tsp dipping sauce per serving)

Nutrition Per Serving:
Calories 152
Fat 7g
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 2.0g
Mono Fat 3.5g
Cholesterol 24mg
Sodium 599mg
Carbohydrates 16g
Dietary Fiber 1g
Total Sugars 1g
Protein 7g