Chicken and Vegetable Dumplings
Chicken and Vegetable Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 2 cups napa cabbage, finely chopped
- 1/2 cup carrot, grated
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Dumplings
- 30 round dumpling wrappers, to 40
- water, as needed, for sealing
- 1 tablespoon vegetable oil, for pan-frying, if desired
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
- 1 tablespoon green onions, thinly sliced
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 25 min
- 4
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.
⏱️ 10 min•🌡️ 212
- 5
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.
⏱️ 12 min
- 6
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.
⏱️ 3 min
- 7
Serve the chicken and vegetable dumplings hot with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Vegetable Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 2 cups napa cabbage, finely chopped
- 1/2 cup carrot, grated
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Dumplings
- 30 round dumpling wrappers, to 40
- water, as needed, for sealing
- 1 tablespoon vegetable oil, for pan-frying, if desired
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
- 1 tablespoon green onions, thinly sliced
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 25 min - 4
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.
⏱️ 10 min•🌡️ 212 - 5
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.
⏱️ 12 min - 6
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.
⏱️ 3 min - 7
Serve the chicken and vegetable dumplings hot with the prepared dipping sauce on the side.
⏱️ 1 min