Homemade Chicken and Cabbage Dumplings Recipe
Chinese chicken dumplings with cabbage are juicy on the inside and crispy on the bottom. These homemade dumplings can be pan-fried, steamed, or boiled. The savory filling of tender chicken and crunchy cabbage, wrapped in a delicate dumpling skin, and served with homemade dipping sauce, makes every bite satisfying and comforting. These are better than any store-bought dumplings!
When I was a teenager, I’d spend my summers helping out at my parents’ restaurants, and one of my tasks was to fold dumplings. If there’s one dish that reminds me of my childhood, it’s dumplings. These little pockets of joy always seemed to bring everyone together. Whether it was during Chinese New Year or a quick weeknight meal, dumplings were a constant on our table.
Looking for more Asian dumpling recipes? Check out my Pork and Napa Cabbage Dumplings, Crispy Rice Paper Dumplings, and Money Bag Dumplings. These dumplings pair really well with homemade dumpling dipping sauce and my mom’s homemade chili oil!
Where Can I Find Dumpling Wrappers
I like to get store-bought dumpling wrappers to save time. You can find them in the frozen section of any Asian grocery stores.
Why You’ll Love This Recipe
- Deliciously Savory: The combination of juicy chicken and crunchy sweet cabbage wrapped in a soft dumpling skin is so comforting and flavorful.
- Perfect for Meal Prep and Big Family: Make a big batch and store them in the freezer for quick meals later.
- Customizable: The recipe is highly adaptable – you can tweak the filling based on your taste preferences or dietary needs.
- Easy to Make: While they seem complicated, dumplings are simple to assemble and can be made with simple ingredients.
Ingredients
You’ll need the following ingredients to make the best chicken and cabbage dumplings:
- Dumpling Wrapper
- Ground Chicken
- Cabbage
- Green Onion
- Garlic
- Ginger
- Soy Sauce
- Shaoxing Wine
- Sesame Oil
- Salt
- White Pepper
- Sugar
- Egg
- Chicken Bouillon
See recipe card below for a full list of ingredients and measurements.
How to Make Chicken and Cabbage Dumplings
- Prepare the Cabbage: In a bowl, add chopped cabbage and 1 tablespoon of salt. Mix and let it sit for 15 minutes. Squeeze the liquid out of the cabbage and set it aside.
- Prepare Chicken Filling: Mix 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.
- How to Fold Dumplings: Place 1 tablespoon of filling in the center of the wrapper.
- Step 4: Use your index finger, and wet the edges of dumpling wrapper with water.
Step 5:Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper.
Step 6: Pinch the edges tightly to seal. Repeat with the remaining dumpling wrapper and chicken filling.
Step 6: To pan-fry the dumplings, heat 2 tablespoon of neutral oil over medium high heat. Add the dumplings and fry until the bottom is slightly browned.
Step 7: Add about ½ cup of water, or until ¼ of the dumpling is covered in the water.
Step 8: Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
Step 9: Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are brown and crispy.
What to Serve with Chicken and Cabbage Dumplings
You can serve the dumplings with any dumpling dipping sauce, or simple combine soy sauce, black vinegar, and sesame seeds. I like to serve them with my homemade dumpling dipping sauce or chili oil.
Substitutions
- Ground Chicken: You can use ground pork or ground beef as a substitute for the ground chicken.
- Cabbage: If you don’t like cabbage, you can replace it with shredded carrots, mushrooms, or spinach for a different texture.
- Soy Sauce: You can substitute with tamari or coconut aminos
Equipment
- Large Mixing Bowl
- Baking Tray
- Cooking Pan or Skillet
How to Store and Reheat Dumplings
To store and freeze dumplings, follow these 3 simple steps:
- Place the dumplings on a baking sheet dusted with flour or lined with parchment paper, making sure they are not touching each other.
- Place the baking try of dumplings in the freezer for 1-2 hours, or until they are solid. This will prevent them from clumping together.
- Once frozen, transfer the dumplings to an air tight container or zip lock bag and put them back into the freezer. Take them out whenever you are craving dumplings!
Top Tips for Success
Don’t Overfill the Dumplings: It’s tempting to pack the wrappers with lots of filling, but 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.
More Easy Recipes You’ll Love
Looking for other recipes like this? Try these:
Chicken Dumplings with Cabbage
Ingredients
- 40-50 Dumpling wrapper
- 1 lb ground chicken
- 3-4 cups cabbage, chopped
- 1 tbsp salt
- 2 green onions, chopped
- 3 clove garlic, minced
- 2 tsp ginger, grated
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 1 tbsp chicken bouillon powder
- 1 large egg
Instructions
Prepare Chicken and Cabbage Filling
- In a bowl, add chopped cabbage and 1 tablespoon of salt. Mix and let it sit for 15 minutes. Squeeze the liquid out of the cabbage and set it aside.Â
- Mix 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.
Fold the Dumplings
- Place 1 tablespoon of filling in the center of the wrapper. Wet the edges with water. Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper. Pinch the edges tightly to seal.
Pan-fry the Dumplings
- In a pan, heat 2 tablespoon of neutral oil over medium0high heat. Add the dumplings and fry until the bottom is browned.
- Add about ½ cup of water, or until ¼ of the dumpling is covered in the water. Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
- Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are golden brown and crispy.
- Transfer the dumplings to a plate and serve them with your favorite dipping sauce. Enjoy! (*See above post for storing and freezing instructions)
Can you leave out wine if cannot find ?
You can. Or you can substitute with any cooking wine or dry sherry. You can also use mirin, but just note that mirin is slightly sweeter than Shaoxing wine.
Do you have recipe for the sauce thx
Hi, here’s my dumpling dipping sauce recipe: https://onehappybite.com/easy-homemade-dumpling-dipping-sauce/
Any alternatives replacing the wine/alcohol?
You can substitute with any cooking wine or dry sherry. You can also use mirin, but just note that mirin is slightly sweeter than Shaoxing wine.
What type of dumpling wrappers do you buy?
I get the dumpling wrapper from Wei Chuan brand. You can use any brand though!
I saw these on TikTok & your video gave me the confidence to make them! I can’t believe I made dumplings! To top it off they were amazing. Just fantastic. Easy to follow recipe that will easily be in our rotation often.Â
Your comment just made my day! I hope you love these dumplings as much as I do 🙂 thanks for making them!