Dim Sum-Inspired Chicken and Shrimp Dumplings (Dimsimlim)
Dim Sum-Inspired Chicken and Shrimp Dumplings (Dimsimlim)
Ingredients
For the Dumpling Filling
- 1 pound ground chicken, lean
- 8 ounces shrimp, peeled, deveined, and finely minced
- 1/2 cup napa cabbage, finely shredded and squeezed dry
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper, freshly ground
For Assembly
- 30 round dumpling wrappers, store-bought
- 1/4 cup water, for sealing
For Cooking
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For Serving (Optional Dipping Sauce)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground chicken, minced shrimp, shredded napa cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 2
Prepare your workstation. Have the dumpling wrappers, a small bowl of water, and a baking sheet lined with parchment paper ready. Take one dumpling wrapper and place about 1 teaspoon of the filling in the center.
⏱️ 10 min
- 3
Dip your finger in water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish, or simply ensure they are tightly sealed to prevent the filling from escaping during cooking. Repeat with the remaining filling and wrappers.
⏱️ 30 min
- 4
To cook the dumplings, heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Place a single layer of dumplings in the hot oil, ensuring they do not overcrowd the pan. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min
- 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Steam the dumplings for 8-10 minutes, or until the water has evaporated and the filling is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 10 min
- 6
Remove the lid and increase the heat to medium-high for 1-2 minutes to crisp up the bottoms again, if desired. Transfer the cooked dumplings to a serving platter. Repeat with the remaining dumplings, adding more vegetable oil as needed.
⏱️ 2 min
- 7
For the optional dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, and chili garlic sauce in a small bowl. Serve the hot dumplings immediately with the dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sum-Inspired Chicken and Shrimp Dumplings (Dimsimlim)
For the Dumpling Filling
- 1 pound ground chicken, lean
- 8 ounces shrimp, peeled, deveined, and finely minced
- 1/2 cup napa cabbage, finely shredded and squeezed dry
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper, freshly ground
For Assembly
- 30 round dumpling wrappers, store-bought
- 1/4 cup water, for sealing
For Cooking
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For Serving (Optional Dipping Sauce)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground chicken, minced shrimp, shredded napa cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 2
Prepare your workstation. Have the dumpling wrappers, a small bowl of water, and a baking sheet lined with parchment paper ready. Take one dumpling wrapper and place about 1 teaspoon of the filling in the center.
⏱️ 10 min - 3
Dip your finger in water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish, or simply ensure they are tightly sealed to prevent the filling from escaping during cooking. Repeat with the remaining filling and wrappers.
⏱️ 30 min - 4
To cook the dumplings, heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Place a single layer of dumplings in the hot oil, ensuring they do not overcrowd the pan. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min - 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Steam the dumplings for 8-10 minutes, or until the water has evaporated and the filling is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 10 min - 6
Remove the lid and increase the heat to medium-high for 1-2 minutes to crisp up the bottoms again, if desired. Transfer the cooked dumplings to a serving platter. Repeat with the remaining dumplings, adding more vegetable oil as needed.
⏱️ 2 min - 7
For the optional dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, and chili garlic sauce in a small bowl. Serve the hot dumplings immediately with the dipping sauce.
⏱️ 2 min