Juicy ground chicken dumplings pan-fried to golden perfection and steamed for a tender finish. Served with a classic dipping sauce for a crispy, savory bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Filling
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1 lb ground chicken (preferably thigh)
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1 cup napa cabbage, finely chopped and salted
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2–3 green onions, thinly sliced
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1 tbsp garlic, minced
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1 tbsp ginger, minced
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 tsp rice vinegar
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Salt and white pepper to taste
For Wrapping & Cooking
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30–35 round dumpling wrappers
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Neutral oil (for frying)
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1/4 cup water
For the Dipping Sauce
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp chili oil (optional)
Instructions
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Salt chopped cabbage and let sit for 10 minutes. Squeeze out excess water.
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Mix cabbage with chicken, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper. Chill 15–30 minutes.
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Place 1 tbsp filling in each wrapper. Moisten edges with water and seal tightly.
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Heat oil in a non-stick skillet. Place dumplings flat-side down and fry until golden, 2–3 minutes.
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Add water and cover to steam 5–6 minutes. Uncover and cook 1–2 more minutes to crisp bottoms.
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Serve hot with dipping sauce.