Chicken Steamed Dumplings (6) Recipe

Prepare vegetables

Finely shred the napa cabbage and scatter lightly with 0.5 tsp salt. Let sit 8–10 minutes to draw out water, then squeeze firmly in a towel or between hands to remove excess liquid. Finely mince the green onions, ginger, and garlic.

Combine filling

In a mixing bowl add 300 g ground chicken, the squeezed cabbage, minced green onions, ginger, and garlic. Add 1.5 tbs soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp salt, 0.25 tsp white pepper and 1 tbs cornstarch. Mix thoroughly with a spoon or by folding with one hand until the mixture becomes slightly sticky (about 1–2 minutes). Cover and refrigerate while preparing wrappers.

Set up assembly station

Arrange wrappers on a lightly floured or dry surface, bowl of 30 ml water for sealing, a small plate for finished dumplings, and a lightly oiled steamer basket lined with parchment or cabbage leaves. Brush a thin film of neutral oil over the steamer surface to prevent sticking.

Fill and fold dumplings

Place one wrapper in your palm. Put 1 heaping teaspoon (about 12–15 g) of filling in the center. Dip your finger in water and moisten the wrapper edge. Fold wrapper in half to create a half-moon, press center to seal, then pleat one side toward the center and press to secure (or simply press edges together for a simpler seal). Repeat to make 18 dumplings. Keep finished dumplings covered with a damp cloth to prevent drying.

Steam dumplings

Bring 1–2 inches (2.5–5 cm) of water to a simmer in a wok or pot fitted for steaming. Place the steamer basket over the simmering water, making sure water does not touch the dumplings. Arrange dumplings with a little space between them. Cover and steam over medium-high heat for 8–10 minutes, or until the filling reaches 74°C (165°F) and wrappers are translucent and tender. If using frozen wrappers, add 1–2 minutes to cooking time.

Finish

Carefully remove the steamer lid away from you to avoid dripping. Transfer dumplings to a serving plate and brush lightly with 0.5 tsp toasted sesame oil if desired.

Whisk together 2 tbs soy sauce, 1 tbs black vinegar, 0.5 tsp chili oil (optional), 0.5 tsp sesame seeds and 0.25 tsp sugar in a small bowl. Adjust to taste. Serve alongside the hot dumplings.