Chicken Dumplings with Cabbage Recipe
This Chicken Dumplings with Cabbage recipe offers a delicious blend of ground chicken, fresh cabbage, and aromatic seasonings wrapped in tender dumpling wrappers. Pan-fried to golden perfection and then steamed to retain juiciness, these dumplings feature a crispy bottom with a savory, flavorful filling. Perfect as an appetizer or main dish, they pair wonderfully with your choice of dipping sauce for a delightful meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 40-50 dumplings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Dumplings
- 40–50 Dumpling wrappers
Filling
- 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)
Instructions
- Prepare Chicken and Cabbage Filling: In a bowl, add chopped cabbage and 1 tablespoon of salt. Mix well and let it sit for 15 minutes to release excess moisture.
- Drain Cabbage: After sitting, squeeze the liquid out of the cabbage thoroughly, then set it aside.
- Combine Filling Ingredients: In a mixing bowl, combine ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, chicken bouillon powder, and the large egg. Mix until the ingredients form a sticky, cohesive paste.
- Fold the Dumplings: Place about 1 tablespoon of the filling in the center of each dumpling wrapper. Wet the edges with water, fold the wrapper in half, then pleat the edges using your thumb and index fingers to tightly seal the dumpling.
- Heat the Pan: In a large pan, heat 2 tablespoons of neutral oil over medium-high heat until hot but not smoking.
- Pan-fry the Dumplings: Carefully add the dumplings to the pan and fry them until the bottoms are golden brown and crispy, approximately 2-3 minutes.
- Add Water and Steam: Pour about ½ cup of water into the pan, enough to cover about ¼ of the dumpling height. Immediately cover the pan with a lid to trap steam and cook the dumplings for 6-8 minutes, until the filling is fully cooked.
- Evaporate Remaining Water: Remove the lid and continue cooking, allowing the remaining water to evaporate and the bottoms to crisp up again for another 1-2 minutes.
- Serve: Transfer the dumplings to a serving plate and enjoy them hot with your favorite dipping sauce.
- Storage Tips: (Optional) Dumplings can be frozen before cooking for future meals; separate with parchment paper in a sealed container to prevent sticking.
Notes
- Salt is used to draw out moisture from the cabbage to prevent soggy dumpling filling.
- Be sure to tightly seal dumpling edges to avoid filling leakage during cooking.
- Neutral oil like vegetable or canola oil works best for frying.
- Adjust cooking time slightly depending on the size and thickness of your dumplings.
- Serve with soy sauce, chili oil, or black vinegar for dipping.
Keywords: Chicken dumplings, Chinese dumplings, pan-fried dumplings, cabbage dumplings, Asian appetizer, homemade dumplings
