Chicken Zucchini Dumplings


Another summer crop has arrived, and you’re probably wondering what to do with it. My mom’s garden is overflowing with zucchini and summer squash, and we’re struggling to keep up!

In the event that you’ve had your fill of zoodles and zucchini bread, I’ve got a recipe that employs zucchini in a novel way.

Dumplings with chicken and zucchini. When it comes to the filling, you don’t need a lot of fancy ingredients to put it together.


  • 1 pound of ground chicken
  • 2 packages of dumpling wrappers
  • 2 medium zucchini
  • 5 tablespoons of vegetable oil
  • 3 tablespoons of soy sauce
  • 2 tablespoons of Shaoxing wine
  • 2 tablespoons of minced ginger
  • 2 teaspoons of sesame oil
  • 1 teaspoon of sugar
  • ½ teaspoon of white pepper


  1. Squeeze out the shredded zucchini by placing it in a clean kitchen towel. Set it aside in a large mixing dish.
  2. Add 2 tablespoons of vegetable oil and minced ginger to a wok over medium-low heat. Allow the ginger to cook for 2 minutes in the oil. Add zucchini to the basin.
  3. Three tablespoons of vegetable oil, one pound of ground chicken, 1/2 teaspoon of white pepper, 1/4 teaspoon of sugar, 2 teaspoons of sesame oil, three tablespoons of soy sauce, and 2 teaspoons of Shaoxing wine should be added to the bowl. Stir well to combine. For about 5 minutes, aggressively swirl the mixture in one direction until it forms a thick paste.
  4. Make sure the dumplings aren’t touching each other by placing them on a parchment-lined baking sheet. The dumplings can be fried immediately, or they can be wrapped in plastic and frozen. Frozen firm, they can be stored for up to three months in freezer bags.
  5. To cook the dumplings, heat a nonstick or cast-iron skillet with a few teaspoons of oil on medium-high heat. Place the dumplings in the pan. Cover and cook the dumplings until the bottoms are golden brown, about a centimeter of water in the pan.
  6. Reduce the heat to medium and let the dumplings steam for a few minutes. The dumplings should continue to cook until the bottoms are crisp after the water has gone. Use a dipping sauce for dumplings, vinegar, chili oil, or all three.
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