Chicken & Lemongrass Dumplings (4) Recipe

Prepare aromatics

Trim the lemongrass to remove tough outer layers and use only the pale lower stalk. Finely mince the white part until you have about 2 tablespoons minced. Grate the ginger and mince the garlic. Thinly slice the white and light green parts of the green onions and finely chop the cilantro.

Combine filling ingredients: In a medium bowl, add the ground chicken, minced lemongrass, grated ginger, minced garlic, sliced green onions, chopped cilantro, soy sauce, sesame oil, rice wine, cornstarch, white pepper, salt, and the lightly beaten egg. Mix thoroughly with a spoon or your hands until the mixture is sticky and well combined (about 1–2 minutes). The cornstarch and egg help bind the filling and give a tender texture.

Taste adjustment: To check seasoning, pan-fry a 1-tablespoon test patty in a lightly oiled skillet over medium heat until cooked through and taste. Adjust salt or soy sauce if needed. Return seasoning adjustments to the main mixture.

Prepare wrappers: Keep the dumpling wrappers covered with a damp towel to prevent drying. Place a wrapper on a clean work surface with one corner pointing toward you (diamond shape) or flat if round wrappers are used.

Fill and seal: Place about 1 tablespoon of filling in the center of each wrapper (use slightly less for thinner wrappers). Wet the edges of the wrapper with a little water using your fingertip. Fold the wrapper over the filling to form a half-moon (or bring corners together for purse style) and press to seal, removing air pockets. For gyoza-style pleats, make 4–6 small pleats along the sealed edge pressing firmly to seal. Repeat until all filling is used (should make ~24 dumplings).

Cooking option A — Pan-fry then steam (potsticker method): Heat a large nonstick skillet over medium-high heat and add 2 teaspoons vegetable oil, swirling to coat. Arrange dumplings in a single layer, flat side down, leaving small gaps between them. Cook 2–3 minutes until bottoms are golden brown. Carefully add 100 ml water to the pan (it will steam and sizzle), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until water has evaporated and dumplings are cooked through (internal temperature 74°C / 165°F). Remove lid and cook another 30–60 seconds to re-crisp the bottoms. Transfer to a platter.

Cooking option B — Boil: Bring a large pot of water to a rolling boil. Gently drop dumplings in batches (do not overcrowd). When dumplings float, cook 2–3 additional minutes until cooked through. Remove with a slotted spoon and drain.

Cooking option C — Steam only: Place dumplings in a single layer in a lined bamboo or metal steamer, leaving space between. Steam over simmering water for 8–10 minutes until cooked through.

Finish and garnish: Arrange cooked dumplings on a serving plate. Sprinkle with toasted sesame seeds and extra sliced green onion if desired.

Make sauce: In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon lime juice, 1 teaspoon sugar, and 1/2 teaspoon chili flakes or fresh sliced chili if using. Stir until sugar dissolves. Add the optional thinly sliced lemongrass for extra fragrance. Taste and adjust acidity or sweetness to preference.

Serve: Place the dipping sauce in a small bowl alongside the warm dumplings. Encourage diners to dip the dumplings into the sauce, or spoon a little over steamed dumplings for extra flavor.