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Steamed Chicken Dumpling Recipe

Name: Panda Cuisines Steamed Chicken Dumpling Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground boneless skinless chicken; 0.5 cups finely chopped napa cabbage; 0.25 cups finely chopped green onions (scallions); 1 tsp minced fresh ginger; 1 tsp minced garlic; 1 tbs light soy sauce; 1 tsp sesame oil; 1 tbs rice wine (or dry sherry); 1 tsp cornstarch; 0.5 tsp granulated sugar; 0.5 tsp salt; 0.25 tsp white pepper (or black pepper); 1 tsp vegetable oil (or neutral oil); 24 to taste round dumpling wrappers (wonton or gyoza wrappers), about 3-inch/8 cm; 0.25 cups water for sealing wrappers; 1 to taste large steamer basket or bamboo steamer; 1 to taste parchment paper rounds or cabbage leaves; 1000 ml water for steaming; 2 tbs soy sauce; 1 tbs black vinegar (or rice vinegar); 1 tsp chili oil (optional); 0.5 tsp sesame seeds (optional)

Inspired by Panda Cuisine

Time50m

Serves4

Make Steamed Chicken Dumpling Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Filling

1 cups ground boneless skinless chicken

1/2 cups finely chopped napa cabbage

1/4 cups finely chopped green onions (scallions)

1 tsp minced fresh ginger

1 tsp minced garlic

1 tbs light soy sauce

1 tsp Toasted sesame oil

1 tbs rice wine (or dry sherry)

1 tsp Cornstarch

1/2 tsp granulated sugar

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or black pepper)

1 tsp vegetable oil (or neutral oil)

Wrappers & Assembly

24 to taste round dumpling wrappers (wonton or gyoza wrappers), about 3-inch/8 cm

1/4 cups water for sealing wrappers

Steaming Setup

1 to taste large steamer basket or bamboo steamer

1 to taste parchment paper rounds or cabbage leaves

4 1/4 cup (1000 ml) water for steaming

Dipping Sauce (optional)

2 tbs Aged soy sauce

1 tbs black vinegar (or rice vinegar)

1 tsp chili oil (optional)

1/2 tsp Sesame seeds (optional)

Method

Dumpling Filling

Prepare vegetables

Finely chop the napa cabbage and place it in a bowl. Sprinkle with 1/4 teaspoon salt, toss, and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage in a clean towel or between your hands to remove excess liquid. Measure out 1/2 cup of the squeezed cabbage for the filling.

Combine filling ingredients

In a medium mixing bowl, place 1 cup ground chicken. Add the squeezed napa cabbage, 1/4 cup chopped green onions, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 1 tablespoon light soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Add 1 teaspoon vegetable oil to keep mixture moist.

Mix filling

Using a spoon or your clean hands, mix the filling thoroughly for 1–2 minutes until the ingredients are evenly combined and the mixture becomes slightly sticky. This helps proteins bind and keeps the filling cohesive during steaming. Cover and refrigerate while you prepare wrappers (10–15 minutes) if the mixture feels too soft.

Wrappers & Assembly

Prepare wrappers

Lay out dumpling wrappers on a clean, lightly floured surface or a tray dusted with a little cornstarch to prevent sticking. Keep a small bowl of water nearby for sealing.

Fill and seal dumplings

Place about 1 tablespoon of filling in the center of each wrapper (adjust to fit wrapper size). Dip your finger in the water and wet the edge of the wrapper. Fold the wrapper over the filling to form a half-moon and press edges to seal, removing air pockets. Optionally pleat the edge for a tighter seal and nicer appearance. Repeat until you have about 24 dumplings. Keep finished dumplings covered with a damp towel so they do not dry out.

Arrange in steamer

Cut parchment paper into rounds or use cabbage leaves to line your steamer. If using parchment, poke several small holes to allow steam through. Place dumplings in a single layer in the steamer, leaving 1/2 inch between each so they don't stick together.

Steaming

Bring water to a boil

Fill a wok or wide pot with about 1 liter (1000 ml) water and bring it to a rolling boil over high heat. Ensure water level is below the bottom of your steamer basket so dumplings will not be in direct contact with water.

Steam dumplings

Place the steamer over the boiling water, cover, and steam dumplings for 8–10 minutes for small wrappers and 10–12 minutes for larger/heavier dumplings. Steam time may vary; chicken should reach an internal temperature of 74°C (165°F). Avoid lifting the lid during cooking to keep a consistent steam environment.

Finish

When done, carefully remove the steamer from heat. Let dumplings rest covered for 1 minute, then transfer to a serving plate using a spatula or tongs. Serve hot with dipping sauce.

Dipping Sauce (optional)

Whisk together 2 tablespoons soy sauce and 1 tablespoon black vinegar. Add 1 teaspoon chili oil and 1/2 teaspoon sesame seeds if desired. Taste and adjust: add a pinch of sugar for balance or more vinegar for acidity. Serve alongside steamed dumplings.