Vegetable Dumpling

AJI-NO-MOTO® Chicken Powder

Ingredients

  • 1/2 cup Cabbage, finely chopped
  • 1/3 cup Carrots, finely chopped
  • 1/3 cup Mushroom, finely chopped
  • 1 cup Chicken thigh fillet, ground
  • 2 Tbsps. Spring onion, finely chopped
  • 2 tsps. Garlic, grated
  • 2 tsps. Ginger, grated
  • 2 Tbsps. Soy sauce
  • 1 Tbsp. Sesame oil
  • 1 Tbsp. AJINOMOTO® Chicken Powder
  • 1/2 tsp. Salt, iodized
  • 1/2 tsp. Pepper, ground
  • 20 pcs. Dumpling wrapper, round
  • 1/3 cup. Water
  • 1 Tbsp. Cooking oil

Procedure

  1. COMBINE. In a bowl, mix cabbage, carrots, mushroom, ground chicken, spring onion, garlic, ginger, soy sauce, sesame oil, AJINOMOTO® Chicken Powder, salt, and pepper until well-combined.
  2. WRAP. Fill dumpling wrapper with 1 tsp of the mixture. Seal then set aside.
  3. PAN-FRY. Heat 1 tablespoon of oil in a non-stick frying pan over medium–high heat. Add the dumplings, flat-side down, then cook until golden brown underneath. Add ⅓ cup water, cover with a lid and steam for 5–6 minutes. Uncover and let the bottoms crisp up for another 1–2 minutes.
  4. SERVE. Serve on a plate with dipping soy sauce on the side. Enjoy!

Cooking Tips

Overfilling the dumpling wrapper would make it harder to seal.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 4 pieces (136g)

Products Used

CHICKEN POWDER Buy Now

Nutrition Facts

Calories per serving (kcal)
132.5
Carbohydrates (g)
8.9
Proteins (g)
9.9
Fat (g)
6.5
Dietary Fiber (g)
1.9
Calcium (mg)
34.1
Iron (mg)
1.4
Sodium (mg)
934.6

Good to Know Nutrition Facts

Cabbage is an excellent source of vitamin K, a nutrient essential in making our wounds clot faster.

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