Steamed Dumpling (8) Recipe

Prepare Napa cabbage

Chop Napa cabbage finely. Place in a large bowl, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes. Squeeze out excess liquid firmly (use cheesecloth or a clean towel) and discard the liquid. Measure out 1 cup packed of the squeezed cabbage for the filling.

Mix aromatics

In a small bowl combine grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper and remaining 3/4 tsp salt. Stir to blend.

Combine filling

Place ground chicken in a mixing bowl. Add the squeezed Napa cabbage, sliced green onions, the aromatics mixture, egg white and cornstarch. Mix gently but thoroughly with a spoon or by hand, folding in the same direction until mixture is sticky and cohesive (about 30-60 seconds). This helps the filling bind and remain juicy during steaming. Taste a small amount by cooking a teaspoon in the microwave and adjust seasoning if needed.

Prepare wrappers

Arrange wrappers on a clean work surface and cover with a damp towel to prevent drying. Lightly brush each wrapper with a tiny amount of vegetable oil if they are very dry.

Fill and seal dumplings

Place about 1 rounded tablespoon (or ~20 grams) of filling in the center of each wrapper. Dip your finger into water and moisten the outer edge of the wrapper. Fold wrapper over the filling to form a half-moon, pressing the center to seal. Optionally pleat the edge by making 3–4 small folds along the seam to ensure a tight seal and a neat appearance. Ensure no air pockets remain.

Prepare steamer

Line the steamer basket with cabbage leaves or parchment rounds to prevent sticking. Lightly oil each liner if using parchment with holes. Arrange the dumplings in the steamer in a single layer with about 1/2 inch (1 cm) between them to allow for expansion.

Steam dumplings

Bring water in a wok or pot to a rolling simmer under the steamer. Place the steamer basket over simmering water, cover, and steam for 8–10 minutes for 8 small dumplings (internal temperature should reach 74°C / 165°F). Do not lift the lid during the first 6 minutes. After 8 minutes check one dumpling for doneness; if needed steam up to 10 minutes. Remove steamer from heat and let rest covered 1 minute before serving.

Whisk together soy sauce, black or rice vinegar, sesame oil, chili oil (if using) and sliced green onion in a small bowl. Serve alongside hot dumplings.