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In a large bowl, combine the ground chicken, finely chopped napa cabbage, grated carrot, thinly sliced green onions, grated fresh ginger, minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, cornstarch, and white pepper. Mix thoroughly until all ingredients are well combined.

Prepare a small bowl of water for sealing the dumplings. Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the chicken and vegetable filling in the center of the wrapper. Moisten the edges of the wrapper with water using your finger.

Fold the wrapper in half to form a half-moon shape, pressing out any air from around the filling. Pinch the edges together firmly to seal. For a decorative crimped edge, make small pleats along the sealed edge, pressing each pleat down as you go. Repeat with the remaining filling and wrappers.

To steam the dumplings: Arrange the assembled dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the dumplings. Cover and steam for 8 to 10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.

To pan-fry and steam the dumplings (Potsticker method): Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Place the dumplings in a single layer, ensuring they do not touch. Cook for 2 to 3 minutes until the bottoms are golden brown. Carefully add 1/2 cup of water to the pan, immediately cover with a lid, and reduce heat to medium. Let steam for 5 to 7 minutes, or until the water has evaporated and the dumplings are cooked through. Remove the lid and cook for another minute if you desire crispier bottoms.

While the dumplings are cooking, prepare the dipping sauce. In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of chili flakes (if using), and 1 tablespoon of thinly sliced green onions.

Serve the chicken and vegetable dumplings hot with the prepared dipping sauce on the side.


In a large bowl, combine the ground chicken, finely chopped napa cabbage, grated carrot, thinly sliced green onions, grated fresh ginger, minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, cornstarch, and white pepper. Mix thoroughly until all ingredients are well combined.

Prepare a small bowl of water for sealing the dumplings. Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the chicken and vegetable filling in the center of the wrapper. Moisten the edges of the wrapper with water using your finger.

Fold the wrapper in half to form a half-moon shape, pressing out any air from around the filling. Pinch the edges together firmly to seal. For a decorative crimped edge, make small pleats along the sealed edge, pressing each pleat down as you go. Repeat with the remaining filling and wrappers.

To steam the dumplings: Arrange the assembled dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the dumplings. Cover and steam for 8 to 10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.

To pan-fry and steam the dumplings (Potsticker method): Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Place the dumplings in a single layer, ensuring they do not touch. Cook for 2 to 3 minutes until the bottoms are golden brown. Carefully add 1/2 cup of water to the pan, immediately cover with a lid, and reduce heat to medium. Let steam for 5 to 7 minutes, or until the water has evaporated and the dumplings are cooked through. Remove the lid and cook for another minute if you desire crispier bottoms.

While the dumplings are cooking, prepare the dipping sauce. In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of chili flakes (if using), and 1 tablespoon of thinly sliced green onions.

Serve the chicken and vegetable dumplings hot with the prepared dipping sauce on the side.
