Open-Faced Chicken Dumplings | Blackstone Griddles

Chef Nate’s secret to making perfect Open-Faced Dumplings? Double or triple the filling—it's the best part! Prepare them in advance, crisp them up, and finish with a ponzu-pickled garnish. Everyone will love them!

Open-Faced Chicken Dumplings: https://blackstoneproducts.com/blogs/recipes/open-faced-pork-dumplings

Ingredients
1 lb ground pork or chicken
2 tablespoons minced garlic
1 tablespoon minced ginger
1 red chili, minced
1/3 cup minced cabbage
2 tablespoons tamari or soy sauce
2 tablespoons ponzu sauce
2 teaspoons sesame oil
1 egg
1 package round wonton wrappers
1/4 cup shredded carrot
Bachan’s Yuzu (for drizzling)
Black and white sesame seeds (for garnish)

Garnish:
1 red chili, thinly sliced
1 green onion, thinly sliced
3 tablespoons ponzu sauce

Directions
1. In a large bowl, combine the ground pork or chicken, garlic, ginger, red chili, cabbage, tamari or soy sauce, ponzu sauce, sesame oil, and egg. Mix well until evenly combined.

2. Preheat your Blackstone griddle to medium heat. Place 1-2 tablespoon mounds of the mixture onto the griddle. Top each mound with a round wonton wrapper and gently press to flatten the mixture.

3. Cook for 3-4 minutes, then flip and cook for an additional 2-3 minutes, or until the pork is fully cooked.

4. In a small bowl, mix the garnish ingredients: red chili, green onion, and ponzu sauce.

5. Garnish the dumplings with shredded carrot, a pinch of cabbage, marinated red chili, and green onions. Sprinkle with sesame seeds and drizzle with Bachan’s Yuzu.

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