Steamed Chicken Dumplings Recipe

Prepare wrappers and steamer

Lightly dust your work surface with cornstarch. If wrappers are refrigerated, let them come close to room temperature and cover with a damp towel so they don't dry. Brush or lightly oil the steamer basket or parchment rounds to prevent sticking.

Fill and seal dumplings

Place one wrapper on your palm or work surface. Put about 1 tablespoon of filling (adjust to wrapper size) in the center. Moisten the wrapper edge with a little water. Fold and pleat or simply fold in half, pressing the edges firmly to seal and remove air pockets. Repeat until all wrappers are filled. Transfer finished dumplings to a tray dusted with cornstarch, spacing them so they don't stick.

Arrange for steaming

Line steamer baskets with parchment (poked with holes) or cabbage leaves, or brush with oil. Place dumplings in the steamer leaving at least 1–2 cm between them to expand.

Prepare vegetables

Finely shred the bok choy (or napa cabbage) and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess liquid using your hands or a clean towel. Finely chop green onions. Mince garlic and grate ginger.

Mix filling

In a large bowl, combine ground chicken, squeezed vegetables, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, and white pepper. Add the egg white and 1–2 tablespoons chicken stock (add 2 tbs if mixture seems too dry). Mix vigorously in one direction for 1–2 minutes until mixture becomes slightly sticky and cohesive — this improves texture. Taste a small fried/pan-seared teaspoon to check seasoning and adjust salt or soy if needed.

Bring water to boil

Fill a wok or large pot with 1–2 inches (2–4 cm) of water and bring to a rolling boil. Place the steamer over the boiling water so steam can circulate.

Steam dumplings

Set the steamer basket over the boiling water, cover, and steam dumplings over medium-high steam for 8–10 minutes (depending on wrapper size and filling). For 30 medium-sized dumplings, plan 9 minutes. Ensure water remains boiling but not so vigorous that the steamer rattles. If your steamer has multiple tiers, rotate baskets halfway through for even cooking.

Check doneness

After 8–10 minutes, check one dumpling by cutting or probing the center: the chicken should be fully opaque and reach 74°C (165°F) if measured. If not done, steam 1–2 minutes more.

Serve

Carefully remove dumplings with a spatula or tongs to a serving plate. Let rest 1 minute, then serve hot with dipping sauce.

Whisk together soy sauce, black vinegar, sesame oil, and chili oil (if using). Garnish with sliced green onion. Serve in small bowls alongside the hot dumplings.