food

Zucchini Pork Dumplings

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

food

Zucchini Pork Dumplings

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

Ingredients

Chicken Filling

  • 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

To Assemble

  • 6 medium-sized zucchini
  • Juice of 1 lemon
  • ¼ cup rice vinegar, for dipping
  • ⅛ cup soy sauce, for dipping

Steps

Chicken Filling

  1. 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.
  2. In a large bowl combine chicken, scallions, cilantro, ginger, garlic, red pepper flakes and strained cabbage.
  3. Mix until combined and set aside while you prepare the zucchini.

To Assemble

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Using a mandolin or a very sharp knife, slice the zucchini lengthwise.
  3. Arrange the zucchini strips (four per dumpling) in a + shape and then an X shape over the cross.
  4. Cover with lemon juice to keep from browning as you assemble the dumplings.
  5. Place 1 ½ tablespoons of filing in the center and wrap the zucchini strips around the filling to cover completely.
  6. 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.