雞水餃 Chicken Steamed Dumplings (6) Recipe

Prepare cabbage

Place finely shredded Napa cabbage in a bowl, sprinkle 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess liquid firmly using your hands or a clean towel and reserve the drained liquid (discard or reserve for soup).

Combine filling ingredients

In a large mixing bowl, add the ground chicken, squeezed cabbage, finely chopped green onions (reserve a little for garnish), grated ginger, minced garlic, 1 tsp salt, 1 tsp white pepper, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp cold chicken broth or water. Mix vigorously with a spatula or chop with a cleaver repeatedly in one direction until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). This creates a springy filling that holds together when steamed.

Taste and adjust

Pan-fry a small 1/2 tsp piece of filling until cooked and taste for seasoning. Adjust salt or soy sauce if needed.

Prepare workspace: light dust a clean surface with 2 tbs flour. Lay out wrappers in a single layer with the unused wrappers covered to prevent drying.

Place about 1 heaping teaspoon (roughly 12–14 g) of filling in the center of each wrapper. Do not overfill; leave edge clear.

Lightly brush the wrapper edge with a little cold water (use the 2 tsp). Fold the wrapper in half to form a semicircle and press to seal. For a pleated finish: starting from one end, make 3 small pleats on one side pressing each pleat against the other smooth side to create a tight seal. Repeat until you have 6 dumplings.

Place assembled dumplings on a tray dusted with flour or on parchment to prevent sticking. If not steaming immediately, cover with a damp cloth to prevent wrappers from drying.

Prepare steamer: pour 500 ml water into a wok or wide pot and bring to a gentle boil over medium-high heat. If using a bamboo or metal steamer, lightly oil the steamer basket or line with parchment paper (poke a few holes) or cabbage leaves to prevent sticking.

Arrange 6 dumplings in a single layer in the steamer basket with some space between them so they do not touch. Work in batches if necessary.

Steam: place the steamer over boiling water, cover, and steam for 8–10 minutes until the wrappers become translucent and the chicken filling reaches an internal temperature of 74°C (165°F). Avoid opening the lid during cooking to maintain steam.

Finish: carefully transfer dumplings to a serving plate. Drizzle a little sesame oil over them if desired to add shine and aroma.

Make dipping sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tbsp black vinegar (or rice vinegar), 1 tsp sesame oil, 1 tsp chili oil (optional), and the reserved sliced green onion. Stir to combine.

Serve: place steamed dumplings on an appetizer plate, serve with dipping sauce on the side. Garnish with the reserved green onion. Eat while hot.