Steamed Chicken Dumplings (10 Pc) Recipe
Make Steamed Chicken Dumplings (10 Pc) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Wrapper & Filling
For Steaming & Serving
Method
Dumpling Wrapper & Filling
- 1
Prepare cabbage
Finely shred or chop the napa cabbage. Place it in a bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 5–10 minutes. Squeeze out excess liquid using a clean kitchen towel or paper towels; measure out about 1 cup packed before squeezing (to avoid a soggy filling).
- 2
Mix filling
In a large bowl, combine ground chicken, squeezed napa cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, cornstarch, beaten egg, 1/2 teaspoon salt, and white pepper. Mix thoroughly with a spatula or your hands until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste a small cooked piece in a pan and adjust salt/soy if needed.
- 3
Portion filling
Cover filling with plastic wrap and refrigerate for 10 minutes if time allows (helps firm up). Place a dumpling wrapper on a clean work surface and keep remaining wrappers covered with a damp towel to prevent drying. Spoon about 1 heaping tablespoon (about 20–25 g) of filling into the center of each wrapper; you should get 10 dumplings.
- 4
Fold and seal dumplings
Lightly moisten the edge of the wrapper with water using your fingertip. Fold wrapper in half over filling to create a half-moon and press to seal. For pleated seals: starting at one end, make 3–4 small pleats on one side while pressing into the opposite side to create a tight seal. Ensure no air pockets remain. Place finished dumplings on a tray lined with lightly oiled parchment or dusted with a little cornstarch to prevent sticking.
For Steaming & Serving
- 5
Prepare steamer
Fill a wok or large pot with about 3–4 cm (1–1.5 inches) of water (about 1000 ml) and bring to a gentle boil. If using a bamboo or metal steamer, brush the steamer basket lightly with vegetable oil or line with parchment paper cut with holes to allow steam to pass. Place dumplings in the steamer in a single layer, leaving space between them so they won't stick together (you may need to steam in two batches).
- 6
Steam dumplings
Place the steamer over the boiling water (ensure water does not touch dumplings). Cover and steam on medium-high heat for 8–10 minutes for fully raw ground chicken filling (internal temperature should reach 74°C /165°F). If steaming from chilled, 10–12 minutes may be needed. Avoid lifting the lid frequently; if you must check, open briefly.
- 7
Finish and serve
When cooked, carefully remove dumplings with tongs or a spatula to a serving plate. Drizzle a little sesame oil over dumplings if desired and optionally add a few drops of chili oil. Serve hot with soy dipping sauce (or a mixture of soy sauce 45 ml + rice vinegar 15 ml + a few drops sesame oil and chili flakes) on the side.
