pov: you need protein + fiber but not in a salad

I am not eating a salad after hard workouts. When you’re tired and hungry, sometimes all you want is something that actually feels like a meal! But I also have a sensitive stomach, which means I can’t just order anything… I need protein, fiber, and I need whatever I’m eating to not wreck me later.

Since I can’t trust myself to go through the effort of making salads, these no fold dumplings are a savior. You can absolutely mix the filling in ten mins and “wrap” them in five seconds (literally) or just batch prep them so the only cooking you’re doing is heating things up in a pan.

what do you mean you can make the filling in 10 mins?

you’re mixing ground chicken with blanched leafy greens, with some seasoning. that’s it!

blanching the greens is the best way to fit a bunch of fiber into the filling but also cooking your greens is considered easier on digestion than eating them raw, especially in chinese cooking. it’s how my family eats our veggies since we all have the same gut issues. for these dumplings, i used chrysanthemum greens, which have a slightly herby flavor that works so well with the chicken, and they’re high in fiber, which is the whole point of this whole thing.

but feel free to use spinach or even broccoli!

here’s how to make them:

• Ingredients:

  • 1 lb ground chicken

  • 1 lb of chyrsanthemum greens

  • 1 bunch of cilantro

  • 1 tsp of five spice powder

  • 1 tsp of salt

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1/4 cup piping hot oil

  • 1 egg white

  • 1 package of dumpling wrappers

• Instructions:

  • Start by blanching the greens in salted water for 1-2 mins or until they turn bright green

  • Place in ice water to stop the cooking process, then blitz in a food processor or chop your frustrations away!

  • Similarly chop up the cilantro nice and fine, then add to a bowl with the ground chicken, greens, five spice powder, salt, soy sauce, and sesame oil

  • Heat up the 1/4 cup of oil in a pan until its shimmering then pour on top of the greens, being careful to avoid the meat

  • Add 1 egg white to the bowl then mix vigorously

  • Take out the dumpling wrappers from the package, then “fold” by placing the filling in the center then scrunching up the wrapper to form a cup shape

  • To cook, place the dumplings wrapper side down (meat facing up), on a hot oiled pan

  • Let it cook until the bottoms just start to turn a little golden brown, then add 1/4 cup of water to the side of the pan and cover

  • Steam the dumplings for 8 mins on low heat, making sure to add a little more water if needed

  • Remove the lid, then let the water cook off, and throw some cilantro or scallions on top

  • Enjoy with soy sauce!