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 (divided, for cabbage and filling); 2 green onions, chopped; 3 cloves garlic, minced; 2 tsp grated ginger; 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); About ½ cup water (for steaming during frying)

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Introduction

Chicken dumplings with cabbage are a delightful blend of tender ground chicken and crunchy cabbage wrapped in delicate dumpling skins. Pan-fried to a crispy golden brown and steamed to juicy perfection, these dumplings make a perfect appetizer or main dish for any occasion.

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
2 tbsp neutral oil (for frying)

Instructions

Step 1: In a bowl, combine the chopped cabbage and 1 tablespoon of salt. Mix well and let it sit for 15 minutes to draw out excess moisture. After resting, squeeze the cabbage firmly to remove any remaining liquid, then set aside.
Step 2: In a large bowl, mix the ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, chicken bouillon powder, and the egg. Stir thoroughly until the mixture becomes a sticky and uniform paste.
Step 3: Take one dumpling wrapper and place about 1 tablespoon of filling in the center. Wet the edges of the wrapper with water, then fold it in half. Use your thumb and index finger to pleat the edges and pinch them tightly to seal the dumpling completely.
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 and crispy.
Step 5: Pour about ½ cup of water into the pan—enough to cover about a quarter of the dumplings’ height. Cover the pan with a lid and let the dumplings steam for 6 to 8 minutes, or until fully cooked through.
Step 6: Remove the lid and continue cooking until all the water evaporates and the dumpling bottoms regain a crispy golden finish.
Step 7: Transfer the cooked dumplings to a plate and serve hot with your favorite dipping sauce. Enjoy!

Tips & Variations

For extra flavor, try mixing a small amount of finely chopped shiitake mushrooms into the filling.
If you prefer steamed dumplings, skip the initial frying and steam them for 10-12 minutes instead.
Use cold water to wet the wrapper edges for easier sealing.
Make a dipping sauce by combining soy sauce, rice vinegar, and a splash of chili oil.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying again with a little water to steam, or microwave until heated through. To freeze, place uncooked dumplings on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, ground pork, turkey, or a mix of pork and shrimp also work well and add different flavors to the dumplings.

How do I prevent the dumplings from sticking while cooking?

Make sure to use enough oil when pan-frying and avoid overcrowding the pan. Also, wetting the edges with water helps create a good seal that prevents leaking and sticking.