1In a bowl, add chopped cabbage and 1 tablespoon of salt.
2In a bowl, add chopped cabbage and 1 tablespoon of salt.
3In a bowl, add chopped cabbage and 1 tablespoon of salt.
4Mix and let the cabbage sit for 15 minutes.
5Mix and let the cabbage sit for 15 minutes.
6Mix and let the cabbage sit for 15 minutes.
7Squeeze the liquid out of the cabbage and set it aside.
8Squeeze the liquid out of the cabbage and set it aside.
9Squeeze the liquid out of the cabbage and set it aside.
10Mix ground chicken, drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, chicken bouillon, and egg together until it forms a sticky paste.
11Mix ground chicken, drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, chicken bouillon, and egg together until it forms a sticky paste.
12Mix ground chicken, drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, chicken bouillon, and egg together until it forms a sticky paste.
13Place 1 tablespoon of filling in the center of the wrapper.
14Place 1 tablespoon of filling in the center of the wrapper.
15Place 1 tablespoon of filling in the center of the wrapper.
16Wet the edges of the dumpling wrapper with water using your index finger.
17Wet the edges of the dumpling wrapper with water using your index finger.
18Wet the edges of the dumpling wrapper with water using your index finger.
19Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper.
20Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper.
21Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper.
22Pinch the edges tightly to seal.
23Pinch the edges tightly to seal.
24Pinch the edges tightly to seal.
25Repeat with the remaining dumpling wrapper and chicken filling.
26Repeat with the remaining dumpling wrapper and chicken filling.
27Repeat with the remaining dumpling wrapper and chicken filling.
28In a pan, heat 2 tablespoon of neutral oil over medium-high heat.
29In a pan, heat 2 tablespoon of neutral oil over medium-high heat.
30In a pan, heat 2 tablespoon of neutral oil over medium-high heat.
31Add the dumplings and fry until the bottom is slightly browned.
32Add the dumplings and fry until the bottom is slightly browned.
33Add the dumplings and fry until the bottom is slightly browned.
34Add about ½ cup of water, or until ¼ of the dumpling is covered in the water.
35Add about ½ cup of water, or until ¼ of the dumpling is covered in the water.
36Add about ½ cup of water, or until ¼ of the dumpling is covered in the water.
37Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
38Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
39Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
40Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are brown and crispy.
41Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are brown and crispy.
42Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are brown and crispy.
43Transfer the dumplings to a plate and serve them with your favorite dipping sauce.
44Transfer the dumplings to a plate and serve them with your favorite dipping sauce.
45Transfer the dumplings to a plate and serve them with your favorite dipping sauce.
Ingredients
40 count Dumpling wrapper
40 count Dumpling wrapper
40 count Dumpling wrapper
1 lb ground chicken
1 lb ground chicken
1 lb ground chicken
3 cups cabbage, chopped
3 cups cabbage, chopped
3 cups cabbage, chopped
1 tablespoon salt
1 tablespoon salt
1 tablespoon salt
2 count green onions, chopped
2 count green onions, chopped
2 count green onions, chopped
3 clove garlic, minced
3 clove garlic, minced
3 clove garlic, minced
2 tsp ginger, grated
2 tsp ginger, grated
2 tsp ginger, grated
2 tablespoon light soy sauce
2 tablespoon light soy sauce
2 tablespoon light soy sauce
2 tbsp Shaoxing wine
2 tbsp Shaoxing wine
2 tbsp Shaoxing wine
1 tablespoon sesame oil
1 tablespoon sesame oil
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon sugar
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
1 tablespoon chicken bouillon powder
1 tablespoon chicken bouillon powder
1 tablespoon chicken bouillon powder
1 count large egg
1 count large egg
1 count large egg
Equipment
Large Mixing BowlBaking TrayCooking Pan or Skillet
Tips
Don’t Overfill the Dumplings: Too much filling can cause the dumplings to break open while cooking.
Make Sure the Dumplings Are Sealed Well: A tight seal ensures that the filling stays inside while cooking and prevents any leaks.
Test a Dumpling First for Best Results: Before folding the dumpling, pan fry a spoon of the dumpling filling to taste. Add more sauce and seasoning if needed.
Use a Non-Stick Skillet: This makes it easier to cook the dumplings without sticking and ensures they get that perfect crispy bottom.