Steamed Chicken Dumplings Recipe

Prepare aromatics

Finely chop the green onions, grate the ginger, and mince the garlic. Measure and set aside the soy sauce, sesame oil, and Shaoxing wine.

In a medium mixing bowl, combine 1 cup ground chicken with the chopped green onions, grated ginger, and minced garlic.

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon Shaoxing wine, 1 teaspoon salt, and 1 teaspoon white pepper to the bowl.

Add 1 egg white to the mixture to bind and 2 tablespoons finely chopped water chestnuts if using for crunch.

Mix the filling thoroughly using a spoon or your hand, pressing and folding until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate for at least 15 minutes to let flavors meld.

Lightly dust a work surface with 1 tablespoon cornstarch. Place a dumpling wrapper on the surface and keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1 rounded teaspoon (approximately 12–15 g) of the chilled filling in the center of the wrapper. Do not overfill; leave a clear edge for sealing.

Moisten the wrapper edge with a little water using your fingertip. Fold the wrapper in half to form a half-moon and press to seal the center. Create 2–3 small pleats along one side, pressing firmly to ensure a tight seal. Repeat with remaining wrappers and filling. You should yield about 24 dumplings.

Place finished dumplings on a tray lined with parchment or lightly dusted with cornstarch so they do not stick. If not steaming immediately, freeze on the tray until firm, then transfer to a bag for longer storage.

Bring 1 liter (1000 ml) of water to a boil in a wok or pot large enough to hold your steamer basket. Reduce to a simmer so it produces steady steam.

Line the steamer basket or plate with 6 blanched napa or cabbage leaves (blanch briefly in boiling water and drain) to prevent dumplings from sticking and to add moisture.

Arrange dumplings in the steamer on top of the leaves, leaving a little space (about 1 cm) between each dumpling so they don't touch as they expand.

Place the steamer over simmering water, cover, and steam for 8–10 minutes for fresh dumplings, or 12–14 minutes if frozen (do not thaw). The filling should reach 74°C / 165°F and the wrappers become translucent.

Carefully remove the steamer from the pot. Use a spatula or tongs to transfer dumplings to serving plates.

Serve immediately with soy dipping sauce (about 1 cup) and optional chili oil (2 teaspoons) on the side. Garnish with additional chopped green onion if desired.