Steamed Chicken Dumpling (6) Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/8 tsp salt (from the kosher salt listed) and let sit 5 minutes. Squeeze out as much liquid as possible using a clean towel or your hands; discard the liquid. This concentrates flavor and prevents a watery filling.

Mince aromatics

Finely mince the ginger and garlic, and thinly slice the scallions. Reserve about 1 teaspoon of sliced scallion for the dipping sauce and 1 teaspoon for final garnish.

Mix the filling

In a medium bowl combine the ground chicken, egg white, cornstarch, soy sauce, oyster sauce, sesame oil, Shaoxing wine, granulated sugar, white pepper, remaining salt (approx 1/8 tsp), minced ginger, minced garlic, and 1 tsp neutral oil. Stir vigorously in one direction until the mixture becomes sticky and slightly pasty (about 1–2 minutes) — this helps the proteins bind and yields a tender filling.

Fold in vegetables

Add the squeezed napa cabbage and the majority of the sliced scallions to the meat mixture. Fold gently until evenly distributed, taking care not to overwork. Taste a tiny amount by quickly pan frying a 1/2 tsp sample to check seasoning and adjust with a pinch more salt or soy sauce if needed.

Workstation

Set up your workstation with a small bowl of cold water, a clean surface, and the wrappers laid out (keep wrappers covered with a damp towel to prevent drying).

Portion filling

Scoop about 1 to 1.5 tablespoons (roughly 18–22 g) of filling onto the center of each dumpling wrapper. You should have enough filling for 6 wrappers.

Seal the dumplings

Dip your fingertip into the water and moisten the edge of the wrapper all the way around. Fold the wrapper over the filling to form a half-moon and press to seal in the center. Optionally pleat the edges by making 3 small folds on one side while sealing to create a classic dumpling shape. Ensure there are no air pockets and the seal is secure.

Prepare steamer

Line your steamer basket with the napa cabbage leaves or a round of parchment with small holes. This prevents dumplings from sticking and adds gentle insulation.

Arrange dumplings

Place the sealed dumplings seam-side up on the lined steamer, leaving about 1–2 cm between each dumpling so they do not touch as they expand (use two layers if necessary but maintain airflow).

Steam

Bring about 2–3 cm of water to a rolling boil in the steaming pot. Place the steamer over the boiling water, cover, and steam the dumplings for 8–10 minutes (8 minutes for smaller, thin-skinned wrappers; up to 10 minutes for thicker wrappers). Do not lift the lid while steaming except briefly near the end to check doneness. The filling should reach 74°C (165°F) internally and the dumpling skins should be translucent and tender.

Finish and garnish

Remove the steamer from heat. Immediately brush the steamed dumplings lightly with 1 tsp sesame oil to add shine and prevent sticking. Sprinkle with toasted sesame seeds and the reserved sliced scallion. Let rest 1 minute, then transfer to a serving plate.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (if using), and 1 teaspoon minced scallion in a small bowl. Adjust acidity or heat to taste. Serve alongside the warm dumplings.