Name: Chicken Dumplings with Cabbage Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 40-50 Dumpling wrappers; 1 lb ground chicken; 3-4 cups cabbage, chopped; 1 tbsp salt (for cabbage soaking); 2 green onions, chopped; 3 cloves 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; 2 tbsp neutral oil (for frying)

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Introduction

Chicken dumplings with cabbage are a delicious and comforting dish that combines juicy ground chicken with fresh cabbage and aromatic seasonings. These pan-fried dumplings have a crispy bottom and a tender, flavorful filling that makes them perfect for any meal or snack.

Chicken Dumplings with Cabbage Recipe - Recipe Image

Ingredients

40-50 dumpling wrappers
1 lb ground chicken
3-4 cups cabbage, chopped
1 tbsp salt
2 green onions, chopped
3 cloves 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

Step 1: Place the chopped cabbage in a bowl and mix with 1 tablespoon of salt. Let it sit for 15 minutes to draw out excess moisture, then squeeze the liquid out and set the cabbage aside.
Step 2: In a large bowl, combine the ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, additional salt to taste, white pepper, chicken bouillon powder, and the egg. Mix thoroughly until the filling forms a sticky paste.
Step 3: Place 1 tablespoon of filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water, fold it in half, and pleat the edges using your thumb and index finger. Pinch tightly to seal the dumplings well.
Step 4: Heat 2 tablespoons of neutral oil in a pan over medium-high heat. Arrange the dumplings in the pan and fry until the bottoms turn golden brown.
Step 5: Add about ½ cup of water to the pan, just enough to cover about a quarter of the dumplings’ height. Cover the pan with a lid and steam the dumplings for 6 to 8 minutes, or until fully cooked through.
Step 6: Remove the lid and continue frying until the water evaporates and the bottoms become crisp and golden brown again.
Step 7: Transfer the dumplings to a serving plate and enjoy them hot with your favorite dipping sauce.

Tips & Variations

For a vegetarian option, substitute the chicken with finely chopped mushrooms and firm tofu.
Adding a little chopped cilantro or chives can brighten the flavor of the filling.
If you don’t have Shaoxing wine, dry sherry or a splash of white wine can be a good substitute.
Use boiling water wrappers if you prefer to boil the dumplings instead of pan-frying.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or steaming until warmed through. Uncooked dumplings can be frozen on a baking sheet and transferred to a freezer bag; cook them directly from frozen, increasing steaming time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

Yes, you can prepare the dumplings in advance and freeze them before cooking. Arrange them on a tray without touching to freeze, then store in a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.

What dipping sauces go well with chicken dumplings?

A simple mix of soy sauce, rice vinegar, and a touch of sesame oil works wonderfully. You can also add chili oil, minced garlic, or chopped green onions for extra flavor.