Ingredients
1 lb ground chicken
1 lb circular dumpling wrappers
2 cups napa cabbage, chopped
1 tsp salt
4 green onions, sliced
6 garlic cloves, minced
2-inch piece of ginger, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp chicken bouillon
1 tsp white pepper
Oil for frying
Water for steaming
For serving: dumpling dipping sauce, green onions, sesame seeds
Instructions
- Toss chopped napa cabbage with salt and let sit for 10 minutes. Rinse and squeeze out excess water.
- In a bowl, mix ground chicken, drained cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly.
- To test seasoning, pan-fry a small amount of filling. Adjust if needed.
- Place a spoonful of filling in the center of each wrapper. Wet the edges, fold in half, and pleat to seal. Cover wrappers and formed dumplings with a damp towel.
- Heat oil in a non-stick pan over medium heat. Add dumplings in a single layer without overcrowding. Sear for 2 minutes until bottoms are golden.
- Add enough water to cover the base of the pan. Cover and steam for 5 minutes.
- Remove lid and let any remaining water evaporate. Continue to cook for 1–2 minutes for extra crispiness if desired.
- Garnish with green onions and sesame seeds. Serve with dumpling dipping sauce.
Notes
- Ensure cabbage is fully drained to prevent watery filling.
- Store uncooked dumplings in the freezer and cook straight from frozen.
- Use tamari and gluten-free wrappers for a gluten-free version.
- Brush and bake at 400°F for 15–18 minutes as a low-fat alternative.
- Try dipping sauce with soy sauce, vinegar, sesame oil, and chili oil.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried & Steamed
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 5 dumplings
- Calories: 210
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
