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Emerald City Chicken & Vegetable Dumplings Recipe

Name: Seattle Dumpling Houses Emerald City Chicken & Vegetable Dumplings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground chicken; 1 cups finely shredded napa cabbage; 0.5 cups finely grated carrot; 0.5 cups finely chopped scallions (green parts and white); 0.5 cups finely chopped spinach (packed, squeezed dry); 1 tsp minced fresh ginger; 1 tsp minced garlic; 1 tbs soy sauce; 0.5 tsp sesame oil; 0.5 tsp rice vinegar; 1 tsp cornstarch; 0.5 tsp salt; 0.25 tsp ground white pepper (or black); 24 to taste round dumpling wrappers (3–4 inch / 7–10 cm); 0.25 cups small bowl of water (for sealing); 2 tbs light vegetable oil (for pan-frying); 3 tbs soy sauce; 1 tbs rice vinegar; 0.5 tsp honey or maple syrup; 2 tbs finely chopped cilantro leaves; 1 tbs finely chopped scallion (green part); 0.5 tsp sesame oil; 0.25 tsp chili flakes (optional); 1 tsp sesame seeds (toasted); 1 tbs extra cilantro leaves

Inspired by Seattle Dumpling House

Time1h

Serves4

Make Emerald City Chicken & Vegetable Dumplings Recipe in just 1h . 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 chicken

1 cups finely shredded napa cabbage

1/2 cups finely grated carrot

1/2 cups finely chopped scallions (green parts and white)

1/2 cups finely chopped spinach (packed, squeezed dry)

1 tsp minced fresh ginger

1 tsp minced garlic

1 tbs Aged soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp Rice vinegar

1 tsp Cornstarch

1/2 tsp Celtic sea salt

1/4 tsp ground white pepper (or black)

Dumpling Wrappers & Assembly

24 to taste round dumpling wrappers (3–4 inch / 7–10 cm)

1/4 cups small bowl of water (for sealing)

2 tbs light vegetable oil (for pan-frying)

Bright Dipping Sauce (Emerald City Sauce)

3 tbs Aged soy sauce

1 tbs Rice vinegar

1/2 tsp honey or maple syrup

2 tbs finely chopped cilantro leaves

1 tbs finely chopped scallion (green part)

1/2 tsp Toasted sesame oil

1/4 tsp chili flakes (optional)

Garnish

1 tsp sesame seeds (toasted)

1 tbs extra cilantro leaves

Method

Dumpling Filling

Prepare vegetables

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess moisture firmly using hands or a clean towel; measure after squeezing — you should have about 1 cup packed. Combine squeezed cabbage with grated carrot, chopped scallions, and squeezed chopped spinach in a mixing bowl.

Mix aromatics and season

Add minced ginger and garlic to the vegetable bowl. Stir in soy sauce, sesame oil, rice vinegar, cornstarch, salt, and white pepper. Mix thoroughly so vegetables are evenly seasoned.

Combine with chicken

Add ground chicken to the seasoned vegetable mixture. Using a spatula or clean hands, fold and press the mixture until it becomes cohesive and slightly sticky — about 1–2 minutes. This helps the filling bind when steamed or fried. Taste a small, cooked piece (optional) to check seasoning and adjust salt or soy as needed.

Dumpling Wrappers & Assembly

Prepare wrappers

Set out a clean work surface and keep a damp towel over unused wrappers to prevent drying. Fill a small bowl with water for sealing.

Fill and fold

Working with one wrapper at a time, place about 1 rounded teaspoon (roughly 12–15 g) of filling in the center. Dip a fingertip in water and moisten the wrapper edge. Fold wrapper over filling to create a half-moon and press edges to seal. For a pleated finish, make small pleats along one edge as you press to the other side. Repeat until all filling is used (about 24 dumplings).

Rest dumplings briefly

Place finished dumplings on a lightly floured tray or parchment, spaced so they do not touch. Let rest 10 minutes to set the seal before cooking.

Cooking — Pan-Fry (Potstickers) with Steaming

Pan-fry base

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange dumplings in a single layer, flat side down, leaving small gaps between them. Cook undisturbed until bottoms are golden brown, 2–3 minutes.

Steam to finish

Carefully add 1/3 cup water to the pan (watch for splatter). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has evaporated and the filling registers 74°C (165°F) with an instant-read thermometer. Remove lid and cook 1 more minute to re-crisp the bottoms if needed.

Alternative: Boil

Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently so they don't stick. When dumplings float, continue cooking 2–3 minutes more, then remove with a slotted spoon and drain.

Bright Dipping Sauce (Emerald City Sauce)

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 teaspoon honey. Stir in chopped cilantro, chopped scallion greens, 1/2 teaspoon sesame oil and the optional chili flakes. Taste and adjust: add more vinegar for brightness, more honey for sweetness, or more chili for heat.

Finish & Serve

Transfer cooked dumplings to a serving plate. Sprinkle with toasted sesame seeds and extra cilantro leaves. Serve hot with the Emerald City dipping sauce on the side.