Purple Chicken Dumplings Recipe

Prepare cabbage

Place the finely shredded purple cabbage in a medium bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry. This prevents a soggy filling.

Mix filling

In a large bowl combine ground chicken, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce (1 tbsp), sesame oil (1 tsp), rice vinegar (1 tsp), cornstarch (1 tsp), remaining 3/4 tsp salt, and 1/4 tsp black pepper. Add chopped chives if using. Mix thoroughly with a spoon or your hands until the mixture is sticky and homogeneous (about 1–2 minutes). Taste a small amount by quickly microwaving a teaspoonful until cooked to check seasoning and adjust salt or soy sauce as necessary.

Set up assembly station

Arrange wrappers on a clean tray covered with a lightly damp towel to prevent drying. Place a small bowl of water nearby for sealing and have the filling bowl and a spoon ready.

Fill wrappers

Hold one wrapper in the palm of your hand or on a flat surface. Place about 1 teaspoon to 1 1/4 teaspoons of filling (about 1/2 tbsp) in the center of each wrapper — enough to fill but not overflow when sealed. Do not overfill.

Seal dumplings (pleat method)

Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon. Press at the center to seal, then create 3 small pleats on one side, pressing each pleat against the opposite edge to form a sealed crescent. Ensure there are no gaps. Alternatively, simply press edges together with a fork for a quick seal.

Repeat

Repeat filling and sealing until all wrappers are used. Keep finished dumplings covered with a damp towel while you work to prevent drying.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp neutral oil and swirl to coat the surface.

Brown dumplings

Place dumplings flat-side down in the hot skillet in a single layer without overcrowding (work in batches if necessary). Cook undisturbed 2–3 minutes until the bottoms are golden brown.

Steam to cook through

Carefully add 1/4 cup (60 ml) water to the skillet — it will sizzle and produce steam. Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until water has evaporated and the chicken is fully cooked (internal temperature 74°C / 165°F).

Crisp again

Remove lid and cook another 1 minute to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel briefly to absorb excess oil if desired. Keep warm and repeat with remaining dumplings.

Mix sauce

In a small bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (if using), 1/2 tsp honey or sugar (optional) and sliced green onion. Stir and taste; adjust balance with more vinegar or soy sauce as preferred. Sprinkle toasted sesame seeds on top if desired.

Serve

Serve pan-fried purple chicken dumplings hot with the dipping sauce on the side.