Steamed Chicken Dumplings (6) 鸡肉蒸饺 Recipe
Tender chicken wrapped in delicate dumpling wrappers.
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Ingredients
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Dumplings
Dipping sauce
Method
Dumplings
- 1
Prep
Finely chop the scallions, mince the ginger and garlic. If your ground chicken is coarse, briefly pulse it in a food processor (1–2 short pulses) to make a slightly sticky texture that binds well.
- 2
Make filling
In a mixing bowl combine ground chicken (250 g), chopped scallions (2 stalks), minced ginger (1 tbsp) and garlic (1 clove). Add light soy sauce (1 tbsp), Shaoxing wine (1 tbsp), sesame oil (1 tsp), cornstarch (1 tsp), vegetable oil (1 tsp), salt (0.5 tsp), sugar (0.25 tsp) and white pepper (0.125 tsp). Mix vigorously with a spoon or chop with a cleaver until the mixture becomes tacky and cohesive (about 1–2 minutes). This helps the filling retain moisture during steaming.
- 3
Prepare steamer
Line the steamer basket with napa cabbage leaves (6 pieces) or cut parchment rounds to prevent sticking. Bring a wok or pot of water to a rolling boil, keeping space for steam flow.
- 4
Assemble dumplings
Place one dumpling wrapper on a work surface. Brush a thin ring of water (use the 1 tbsp) around the wrapper edge to moisten. Put roughly 1 level tablespoon of filling in the center. Fold wrapper in half and press to seal at the center, then pleat one side into the other (or simply press edges firmly) to make a tight seal. Repeat for all 6 wrappers, spacing them on the cabbage/parchment so they don’t touch.
- 5
Steam dumplings
When the water is boiling, place the steamer basket over the pot/wok and cover. Steam the dumplings for 8–10 minutes (for 6 standard-size dumplings) until the filling is fully cooked and juices run clear. If you have an instant-read thermometer, the center should reach 74°C (165°F).
- 6
Finish
Turn off the heat and let the dumplings sit covered for 1 minute to settle. Carefully remove the steamer lid (tilt away from you to avoid steam burns). Transfer dumplings to a plate with a spatula, leaving cabbage leaves behind if used.
- 7
Serve
Arrange the steamed dumplings on a serving plate. Serve hot with the dipping sauce prepared in the next section.
Dipping sauce
- 8
In a small bowl combine light soy sauce (2 tbsp), rice vinegar (1 tbsp), sesame oil (0.5 tsp), chili oil if using (0.5 tsp) and sugar (0.25 tsp). Stir until the sugar dissolves.
- 9
Add finely sliced scallion (1 tbsp) and toasted sesame seeds (0.5 tsp) if using. Taste and adjust: add a pinch more sugar to soften acidity or a few drops of water if too salty.
- 10
Serve the sauce alongside the dumplings for dipping.
