International dishesSteamed DishesKorea10 minutes preparation, 25 minutes cooking
Korean steamed chicken and zucchini dumplings take about 35 minutes including preparation. The chicken filling stays juicy, the zucchini is gently sweet and the wrappers turn slightly translucent in the steamer. The difficulty is a wet filling that tears the wrappers.
The zucchini is cut into strips, tossed with half a teaspoon of salt and chilled for 30 minutes, then squeezed dry before it joins the filling. That keeps the filling from weeping and splitting the wrappers as they steam.
This batch weighs about 1.2kg, at roughly 139 calories per 100g.
Method
Rinse the chicken, soak it in lightly salted water for 15 minutes and rinse again. Trim away any unwanted fat and skin, then cut it into small pieces.
Peel and crush the garlic, and peel and chop the onion.
Cut the zucchini into strips, toss with half a teaspoon of salt, chill for 30 minutes, then squeeze out the water.
Put the chicken, garlic and onion in a blender with half a teaspoon of salt, half a teaspoon of black pepper, 2 tablespoons of oat milk and 1 teaspoon of cornstarch, and blend until the mixture comes together.
Fold the squeezed zucchini into the blended chicken to finish the filling.
Spoon a little filling into the center of a wrapper, fold it in half and press the edge firmly shut.
Steam the dumplings for 10 to 15 minutes, until the wrappers turn slightly translucent.
Tips
Line the steamer with parchment or brush it with a thin film of oil so the wrappers do not stick and tear when lifted out.
Oat milk keeps the chicken filling soft and juicy rather than dry.
Squeeze the zucchini until it is truly dry, as leftover water makes a loose filling and split wrappers.
Press the folded edge firmly, since an open seam lets the filling spill in the steamer.
Steam for 10 to 15 minutes; slightly translucent wrappers mean they are done.
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