Chicken & Scallion Egg Wrapper Dumplings

Ingredients

• 1 lb g Ground chicken
• 4 Eggs
• 4 Scallions
• 1 tbsp Fresh ginger
• 2 tbsp Coconut aminos
• 1 tsp Rice vinegar
• 2 tbsp Avocado oil
• 1/2 tsp Salt
• 1/4 tsp White pepper
• 1/3 cup Water or chicken broth

Instructions

1. 1

   Make the wrappers: In a bowl, whisk the eggs with a pinch of salt until smooth. Heat a small nonstick skillet over medium-low heat and lightly oil it. Pour in a thin ladle of egg, swirling to coat the bottom like a crepe. Cook 45-60 seconds per side until just set; slide out and repeat with remaining egg to make 4-5 thin wrappers. Set aside to cool.

2. 2

   Make the filling: Finely mince the chicken with a knife or pulse briefly in a food processor until it forms a coarse paste. Finely chop the scallions and grate the ginger. Combine chicken, scallions, ginger, coconut aminos, rice vinegar, white pepper, and salt in a bowl. Stir vigorously in one direction for 2 minutes until the mixture turns sticky and cohesive.

3. 3

   Assemble: Lay an egg wrapper flat on a cutting board. Spoon 2-3 tablespoons of filling in a line along the lower third. Fold the bottom edge over the filling, tuck in the sides, and roll up tightly into a plump cylinder. Repeat with remaining wrappers and filling.

4. 4

   Pan-steam: Heat 1 tbsp avocado oil in a large nonstick skillet with a lid over medium heat. Place dumplings seam-side down, not touching, and cook 2-3 minutes until the wrappers are lightly golden. Carefully pour in the water or broth, immediately cover with the lid, and reduce heat to medium-low. Steam 8-10 minutes until the filling is cooked through (internal temp 165°F / 74°C).

5. 5

   Serve: Uncover and let any remaining liquid evaporate 1-2 minutes. Transfer to plates, drizzle with the remaining oil mixed with a splash of coconut aminos, and scatter with extra sliced scallions. Serve hot.