Directions
- 1Bring a large pot of water to a boil.
- 2Separate napa cabbage leaves and blanch for 1–2 minutes until pliable (do longer if using green cabbage).
- 3Pat dry or let drain and set aside.
- 4In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, salt, pepper, and optional gochugaru.
- 5Mix well until fully combined.
- 6Lay a cabbage leaf flat.
- 7Add a spoonful of filling near the thicker white stem.
- 8Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal.
- 9Place finished dumplings seam-side down.
- 10Steam dumplings seam-side down for 15 minutes, until fully cooked.
- 11Alternatively, pan-fry seam-side down in neutral oil over medium heat for 4–5 minutes.
- 12Flip and cook another 4–5 minutes.
- 13Increase heat to medium-high and cook 1–2 minutes more, turning to crisp all sides.
- 14Serve warm with your favorite dipping sauce.
Ingredients
- 1 lb ground chicken
- 1 head napa cabbage
- 4 green onions, finely chopped
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt
- black pepper
- 1 tsp gochugaru (Korean red pepper flakes)
Equipment
large potlarge bowl
Tips
- Green cabbage can be used instead of Napa cabbage for a gluten-free option.
- Folding these dumplings like a burrito is easier than folding regular dumplings.
- You can steam, pan-fry, or do both methods for cooking the dumplings.
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