Ginger Chicken Dumplings Recipe

Prepare vegetables

If using napa cabbage or bok choy, finely shred and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze firmly in a clean towel or between hands to remove excess moisture. Measure 1/2 cup packed.

Mix filling

In a medium bowl, combine 1 cup ground chicken, 2 tbsp finely grated ginger, 1 tsp minced garlic, 3 tbsp finely chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine (or dry sherry), 1 tsp salt, 1/4 tsp white pepper, 1 tsp cornstarch, and 2 tbsp cold water. Add the squeezed 1/2 cup shredded cabbage. Fold mixture with a spoon until the ingredients are evenly distributed and the mixture becomes slightly sticky — about 20–30 strokes. Taste a small bit of raw mixture carefully by cooking a teaspoon in a skillet if you want to adjust seasoning (optional).

Chill filling (optional)

For firmer texture and easier handling, cover the bowl and refrigerate filling 15–30 minutes.

Set out 24 dumpling wrappers on a lightly floured surface. Keep wrappers covered with a damp towel to prevent drying.

Place about 1 rounded teaspoon (approximately 10–12 g) of filling in the center of a wrapper. Do not overfill — the wrapper should still be able to be sealed easily.

Moisten the edge of the wrapper with a little water (use your fingertip). Fold wrapper in half over filling and press edges to seal, leaving no air inside. For a pleated finish: starting at one side, make 3–4 small pleats on one half of the wrapper while pressing to the unpleated edge to seal. Repeat until all wrappers are filled. Place assembled dumplings on a tray lined with parchment or lightly floured to prevent sticking.

Prepare steamer: Line steamer basket with parchment paper with holes or lightly oil the surface to prevent sticking. Bring about 1–2 inches of water to a simmer in a pot or wok that fits your steamer.

Arrange dumplings in the steamer basket with a little space between them. Steam over simmering water, covered, for 8–10 minutes (for 24 small dumplings) or until filling is cooked through (internal temperature 74°C / 165°F).

Remove dumplings carefully and serve immediately with dipping sauce.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. When oil shimmers, arrange dumplings flat-side down in a single layer, leaving small gaps between them.

Fry undisturbed 2–3 minutes, until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (it will sputter), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and cook 6–8 minutes, until water has evaporated and filling is cooked through (internal temperature 74°C / 165°F).

Remove lid and cook 30–60 seconds more to re-crisp the bottoms if needed. Transfer dumplings to a plate and serve hot with dipping sauce.

Combine 2 tbsp soy sauce, 1 tbsp black vinegar (or rice vinegar), 1/2 tsp sesame oil, 1/2 tsp chili oil (optional), and 1 tsp thinly sliced green onion in a small bowl. Stir to combine and serve alongside dumplings.