Wow, wow, wow! Using fig leaves as the wrapper to these delicious chicken bundles is a game changer. The fig leaves have a flavor like nothing I’ve ever had. They add a sweet, nutty, slight hint of fig aroma and flavor when grilled. Finding them might be a challenge. I’m lucky enough to have two fig trees growing in my backyard (thanks to my husband’s love of gardening) but you might have to find a friend or neighbor who has a tree or check with your local farmers market. See note below regarding the two essential ingredients for this recipe.
Grilled Chicken Dumplings in Fig Leaves
Ingredients
Dumpling filling
1 pounds ground chicken (or turkey)
3 garlic cloves, minced
2 tablespoons fresh ginger, minced (about 2″ slice)
1/2 small head green cabbage, shredded
2 carrots, shredded
1 bunch scallions, about 5-6, finely chopped
1/2 cup parsley, finely chopped
1/4 cup cilantro, finely chopped (optional)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Dipping Sauce
1/2 cup black vinegar*
2 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon chili crisp
2 scallions, finely chopped
Assembly
Bakers string
10-15 fig leaves*
Directions
- In a large bowl, combine the ground chicken, 3 minced garlic cloves, 2 tablespoons minced ginger, cabbage, carrots, parsley and cilantro (if using), and bunch of chopped scallions. Add salt and pepper. Mix everything together.
- Divide into 1/4 cup sized flattened meatballs (use large cookie scoop or measuring cup). Keep chilled.
- Make the dipping sauce: Combine vinegar soy sauce, 2 minced garlic cloves, 1 tablespoon minced ginger, chili crisp, and 2 chopped scallions to a small bowl. Set aside.
- When ready to grill, assemble the fig-leaf wrapped dumplings. Place each meatball in the center of the fig leaf. Fold the each leaf over the filling, forming a parcel. Tie it closed with bakers string.
- Place each fig bundle on heated grill and cook for about 3-4 minutes per side. The outer leaf will blacken and the dumpling will steam inside. Remove from grill and place on serving platter.
- Unwrap and serve with dipping sauce.
*Note:
Black vinegar has a very unique flavor and there really is no substitution. You can order it online or purchase it at an Asian market. However, you can use a mix of 4 tablespoons rice vinegar with 2 teaspoons of Worcestershire sauce as a replacement.
Fig leaves are essential for this dish because they impart a very unique flavor, making this dish so special. Grilled fig leaves have a sweet, earthy, coconut like aroma that infuses into the dumpling.
A special thank you to cookbook author, Natasha Pickowicz and Food52 for introducing me to this dish. Watch her cooking video here.
judymatusky.com
Wow 😮 Delicious 😋