Chicken & Lemongrass Dumplings (6) Recipe

Prepare lemongrass

Remove outer tough layers of the lemongrass. Trim the root and woody top, then finely mince the pale bulb portion until you have about 2 tablespoons (use 2 stalks).

Combine aromatics

In a medium bowl, add the minced lemongrass, minced garlic, grated ginger, and sliced green onions. Mix briefly to combine.

Mix filling

Add the ground chicken to the aromatics. Add soy sauce (1.5 tbs), sesame oil, fish sauce, white pepper, salt, cornstarch, and egg white. Use a spoon or spatula to fold and mix vigorously for 1–2 minutes until the mixture becomes slightly sticky and cohesive. Taste a small bit by cooking a teaspoon in a microwave or skillet and adjust seasoning if needed.

Set up assembly station

Lightly dust your work surface with the teaspoon of flour. Have a small cup of water for sealing and a plate lined with parchment to hold finished dumplings.

Portion filling

Spoon about 1 tablespoon (roughly 20–22 g) of filling into the center of each wrapper. Use enough filling to give a plump dumpling but leave a 1⁄2 inch border for sealing. This recipe should make about 24 small dumplings (serves 6).

Fold and seal

Dip your finger in water and moisten the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press to seal. Optionally create pleats along the sealed edge for a tighter seal and decorative finish. Repeat until all dumplings are assembled.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange dumplings in a single layer, flat side down, with a little space between them (work in batches if needed). Fry 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully pour 60 ml (about 1/4 cup) water into the hot pan — it will sizzle. Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes, or until the water has evaporated and the dumplings are cooked through (internal temperature for chicken should reach 74°C / 165°F).

Crisp again & serve

Remove lid, increase heat briefly for 30 seconds to re-crisp the bottoms if desired. Transfer dumplings to a serving plate and keep warm while finishing remaining batches.

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp chili oil (or to taste), 1/4 tsp sugar, and 1/2 tsp lime juice in a small bowl. Taste and adjust balance of salty, sour, and spicy. Serve alongside dumplings.