Name: Chicken Dumplings with Cabbage Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 lb ground chicken; 3-4 cups cabbage, chopped; 1 tbsp salt (for cabbage); 2 green onions, chopped; 3 cloves garlic, minced; 2 tsp ginger, grated; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 1 tbsp sesame oil; 1 tsp sugar; ½ tsp white pepper; 1 tbsp chicken bouillon powder; 1 large egg; 40-50 dumpling wrappers; 2 tbsp neutral oil (for pan frying); ½ cup water (for steaming)

Instructions

Step 1: In a bowl, combine the chopped cabbage with 1 tablespoon of salt. Mix well and let it sit for 15 minutes to draw out excess moisture. Afterward, squeeze the cabbage firmly to remove the liquid and set it aside.

Step 2: In a large bowl, mix together the ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, chicken bouillon powder, and the egg. Stir until the mixture forms a sticky, well-integrated filling.

Step 3: Place one dumpling wrapper on your hand or a flat surface. Add about 1 tablespoon of the filling in the center. Wet the wrapper edges with water, then fold it in half. Use your thumb and index finger to pleat and pinch the edges tightly to seal the dumpling securely.

Step 4: Heat 2 tablespoons of neutral oil in a pan over medium-high heat. Add the dumplings in a single layer and cook until the bottoms turn golden brown and crispy.

Step 5: Carefully pour in about ½ cup of water or enough to cover a quarter of the dumplings’ height. Cover the pan with a lid and let the dumplings steam for 6-8 minutes, or until fully cooked through.

Step 6: Remove the lid and continue frying until all the water has evaporated and the dumpling bottoms are crisp and golden again.

Step 7: Transfer the dumplings to a serving plate. Serve hot with your favorite dipping sauce and enjoy!

Tips & Variations

To keep dumplings from sticking to the surface while working, lightly dust your workspace with flour or cornstarch.

You can substitute ground chicken with ground pork or turkey for different flavors.

Add finely chopped mushrooms or water chestnuts to the filling for added texture.

If you prefer steaming only, steam the dumplings for about 10-12 minutes without pan-frying.

Use a mix of soy sauce and chili oil as a dipping sauce for extra zest.

Storage

Store any leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them briefly or steam until heated through. You can also freeze uncooked dumplings on a tray until firm, then transfer them to a freezer bag; cook from frozen by steaming or pan-frying with an extra few minutes of cooking time.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare the dumplings in advance and freeze them before cooking. This way, you can cook them fresh whenever you want. Just be sure to freeze them on a tray first so they don’t stick together.

What is the best way to prevent dumplings from sticking when cooking?

Make sure to add enough oil to the pan before pan-frying and avoid overcrowding the dumplings. Also, wetting the edges with water helps seal them properly to prevent leaking during cooking. When steaming, using a lightly oiled or lined steamer basket will help keep them from sticking.