Chicken Dumplings Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle a pinch of salt (from the 1 tsp allocated) and let sit 5 minutes. Squeeze out excess water firmly using hands or a towel and discard the liquid. This prevents soggy filling.

Mix filling

In a medium bowl combine the ground chicken, drained cabbage, sliced green onions, minced ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice wine (or dry sherry), 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon cornstarch. Mix thoroughly with a spoon or your hands until combined and slightly sticky. Taste a small bit by cooking a teaspoon in a skillet to adjust seasoning if desired.

Set up assembly station

Arrange a clean work surface, a small bowl of water for sealing, and the stack of wrappers. Keep a damp towel over wrappers to prevent drying.

Fill wrappers

Place one wrapper on your palm or work surface. Put about 1 rounded teaspoon (about 10–12 g) of filling in the center of the wrapper. Do not overfill; leave edges clean.

Seal dumplings

Dip your finger in the water bowl and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon. Press at the center to seal. Make 3–4 small pleats along one edge while pressing to create a tight seal and a pleated look. Ensure there are no air pockets. Set finished dumplings on a tray dusted with a little flour or lined with parchment. Repeat until filling is used (about 24 dumplings).

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom.

Pan-fry dumplings

Carefully place dumplings in the hot pan flat-side down in a single layer without crowding, leaving a little space between each. Cook 2–3 minutes until the bottoms are golden brown and crisp.

Steam dumplings

Carefully pour 1/3 to 1/2 cup water into the pan (enough to create steam but not so much it submerges dumplings). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until wrappers become tender and filling is cooked through (internal temp for chicken should reach 74°C / 165°F).

Finish

Remove lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Use a spatula to transfer dumplings to a serving plate.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil or a pinch of chili flakes, and 1/2 teaspoon sugar until sugar dissolves. Adjust to taste. Serve on the side for dipping.