Steamed Chicken & Cabbage Dumplings

Steamed Chicken & Cabbage Dumplings ingredients

• 1 lb ground chicken
• 1.5 cups Napa cabbage
• 0.5 cup carrot
• 1 tbsp fresh ginger
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 0.25 tsp white pepper
• 1 tbsp cornstarch
• 32 count round dumpling wrappers
• 0.25 cup water
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce

Watch how to make Steamed Chicken & Cabbage Dumplings

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Steamed Chicken & Cabbage Dumplings

1. In a large bowl, combine the 1 lb ground chicken, 1.5 cups finely chopped Napa cabbage, 1/2 cup grated carrot, 1 tablespoon minced fresh ginger, and 2 cloves minced garlic.
2. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1 tablespoon cornstarch to the chicken mixture. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
3. Lay a dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the chicken filling in the center of the wrapper.
4. Dip your finger in a small bowl of 1/4 cup water and moisten the edges of half of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape.
5. Pinch the edges tightly to seal, then create small pleats along the sealed edge for a classic dumpling look, ensuring no gaps remain for the steam to escape. Repeat this process with the remaining 31 wrappers and filling.
6. Prepare your steamer: line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer, ensuring they do not touch each other.
7. Bring water to a rolling boil in a pot or wok fitted for the steamer basket. Place the steamer basket over the boiling water, cover tightly, and steam for 8-10 minutes, or until the chicken filling is cooked through and the wrappers are translucent.
8. While the dumplings steam, prepare a simple dipping sauce by combining 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and optional 1 teaspoon chili garlic sauce in a small bowl.
9. Carefully remove the hot dumplings from the steamer and serve immediately with the dipping sauce.

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