Chicken Dumplings Recipe

Prepare vegetables

Finely shred the napa cabbage and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove excess moisture until mostly dry (this prevents soggy filling). Finely chop the green onions, mince the garlic, and grate the ginger.

Mix filling

In a medium bowl combine 1 cup ground chicken, 0.5 cup chopped green onions, 1 cup squeezed shredded cabbage, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly with a fork or spatula until sticky and evenly combined. Taste a tiny piece (optional — cook a pinch in a skillet first if you prefer) and adjust salt/soy if needed.

Set up assembly station

Arrange dumpling wrappers on a lightly floured work surface with a small bowl of cold water nearby for sealing.

Fill wrappers

Place about 1 heaping teaspoon to 1 tablespoon of filling in the center of a wrapper (depending on wrapper size). Brush the wrapper edge lightly with cold water using your finger. Fold wrapper in half over filling, press out any air, then pleat or press edges tightly to seal. Repeat until all filling is used. Keep finished dumplings covered lightly with a damp towel so they don't dry out.

Dust

Lightly dust finished dumplings with the reserved 2 tbsp flour to prevent sticking while you heat the oil.

Heat oil

Pour 1 cup neutral oil into a heavy skillet or wok to reach about 1/4" to 1/3" depth. Heat over medium-high until shimmering and reaching 350°F (175°C) or until a small piece of wrapper sizzles immediately. If you don't have a thermometer, oil should be hot but not smoking.

Fry dumplings

Working in batches (do not overcrowd), carefully add dumplings flat-side down to the hot oil. Fry for 2 to 3 minutes, turning occasionally with tongs or a slotted spoon, until all sides are golden brown and crispy. Total fry time per batch should be about 4–6 minutes depending on dumpling thickness. If the edges brown too quickly before filling cooks, reduce heat slightly and cover for 1 minute to allow heat to penetrate, then uncover to crisp again.

Drain

Transfer fried dumplings to a paper towel–lined plate to drain excess oil. Keep warm on a baking sheet in a 200°F (95°C) oven if holding multiple batches.

Combine sauce

In a small bowl whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp sesame oil, and 1 tsp chili oil or chili flakes if using. Add 1 tsp lime juice and 1 tbsp chopped cilantro if desired. Taste and adjust balance — add more vinegar for tang, a pinch more sugar to mellow, or a few drops of sesame oil for nuttiness.

Serve

Pour sauce into a shallow dipping bowl and sprinkle with toasted sesame seeds and extra sliced green onions.

Arrange fried dumplings on a platter, garnish with extra green onions and toasted sesame seeds. Serve immediately with the soya dipping sauce on the side for dipping.