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Without all that heavy dough, these zucchini pork dumplings are sooo bright and crunchy!

Zucchini Dumplings with Spicy Chicken

serving time12


  • 6 medium-sized zucchini

  • 1 1/2 cups shredded napa cabbage

  • 4 tablespoons salt, divided

  • 1 pound ground chicken

  • 2 tablespoons chopped scallions

  • 1 tablespoon chopped cilantro

  • 2 tablespoons finely minced ginger

  • 2 garlic cloves, finely minced

  • 1 teaspoon red pepper flakes

  • Juice of 1 lemon

  • ¼ cup rice vinegar, for dipping

  • ⅛ cup soy sauce, for dipping


  1. Make the chicken filling: In a medium-size bowl, toss shredded cabbage with 3 ½ tablespoons salt and let sit for up to 10 minutes. Drain liquid and dry cabbage and set aside. In a large bowl combine chicken, scallions, cilantro, ginger, garlic, red pepper flakes and strained cabbage. Mix until combined and set aside while you prepare the zucchini.

  2. Assemble the dumplings: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a mandolin or a very sharp knife, slice the zucchini lengthwise. Arrange the zucchini strips (four per dumpling) in a + shape and then an X shape over the cross. Cover with lemon juice to keep from browning as you assemble the dumplings. Place 1 ½ tablespoons of filing in the center and wrap the zucchini strips around the filling to cover completely. Repeat until all filling is used up and bake for 15-20 minutes until the zucchini is golden and firm. Serve with rice vinegar and soy sauce.

Zucchini Dumplings with Spicy Chicken




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