Chicken Dumplings with Cabbage
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, makes every bite satisfying and comforting. These are better than any store-bought dumplings!
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.
- 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)
Notes
If you want to make homemade dumpling dipping sauce, try this recipe.
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