Description
This Chicken Dumplings recipe features tender ground chicken mixed with Napa cabbage and flavorful seasonings, wrapped in delicate dumpling wrappers and cooked using a combination of boiling and pan-frying for a perfect crispy-bottom finish. Served with a classic soy-based dipping sauce enhanced by Chinese black vinegar and optional chili oil, these dumplings are a delightful appetizer or main dish with rich Asian flavors.
Ingredients
Dumpling Wrappers
- 1 pack dumpling wrappers (round-shaped or homemade dumpling wrappers)
- 1 cup all-purpose flour (for homemade wrappers)
- 1/4 cup water + 1 teaspoon water (for homemade wrappers)
- Extra all-purpose flour (for dusting and rolling)
Filling
- 8 oz (230g) ground chicken thighs
- 8 oz (230g) Napa cabbage (finely sliced)
- 1 teaspoon ginger (grated)
- 1 tablespoon scallion (chopped)
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
Cooking and Serving
- Water (for boiling dumplings)
- Oil (for pan-frying dumplings)
- Chinese black vinegar or Japanese ponzu (for dipping sauce)
- Chili oil (optional, for dipping sauce)
Instructions
- Make Dumpling Wrappers (Optional): If making wrappers from scratch, combine 1 cup all-purpose flour and 1/4 cup plus 1 teaspoon water. Knead until the dough is smooth and not sticky. Cover with a damp cloth and rest for 30 minutes.
- Roll and Cut Wrappers: Roll the rested dough into a long cylinder, cut in halves, then into 12 small pieces each. Dust with flour and roll each piece into a circular wrapper about 4 inches (10 cm) in diameter. Set aside. If using store-bought wrappers, skip this step.
- Prepare Filling: In a bowl, mix ground chicken thighs, finely sliced Napa cabbage, grated ginger, chopped scallion, soy sauce, sesame oil, ground white pepper, and salt until well combined.
- Assemble Dumplings: Place a wrapper in your palm and spoon about 1 teaspoon of filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold into a half-moon shape and press to seal tightly at the middle. Arrange the dumplings on a parchment-lined plate. Repeat until all filling is used.
- Boil Dumplings: Bring a pot of water to a boil. Gently drop dumplings into the water and boil until they float to the surface (a few minutes). Use a strainer to remove them and transfer to a plate. Continue in batches.
- Pan-Fry Dumplings: Heat a skillet with oil over medium heat. Arrange about 8 dumplings in the skillet and pan-fry until the bottoms turn light brown, about 2 to 3 minutes. Flip the dumplings and cook the other side until golden and crispy. Add more oil as needed and repeat for remaining dumplings.
- Serve: Serve the dumplings warm with dipping sauce made from Chinese black vinegar or Japanese ponzu and chili oil if desired.
Notes
- You can use store-bought dumpling wrappers to save time.
- Do not overfill dumplings to ensure they seal properly.
- Adding chili oil to the dipping sauce provides a spicy kick.
- Make sure to rest the dough to make it easier to roll out.
- Pan-frying after boiling gives the dumplings a delightful crispy bottom texture.
- Use ground chicken thighs for juicier dumplings compared to breast meat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling and Pan-Frying
- Cuisine: Chinese
