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Chicken Dumplings with Cabbage Recipe

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★★★★★

4.5 from 113 reviews

These Chicken Dumplings with Cabbage are savory, pan-fried delights featuring a flavorful filling of ground chicken, cabbage, and aromatic seasonings wrapped in delicate dumpling wrappers. The dumplings are first pan-fried for a crispy bottom, then steamed to tender perfection, creating a delicious combination of textures. Perfect as an appetizer or a satisfying snack, these homemade dumplings bring authentic Asian flavors to your kitchen.

Ingredients

Scale

Dumpling Wrappers

  • 40–50 dumpling wrappers

Filling

  • 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

Cooking

  • 2 tbsp neutral oil (for frying)
  • About ½ cup water (for steaming during frying)

Instructions

  1. Prepare the Cabbage: In a bowl, combine the chopped cabbage with 1 tablespoon of salt. Mix well and let it sit for 15 minutes to draw out excess moisture. Afterward, squeeze the cabbage firmly to remove all liquid and set aside the drained cabbage.
  2. Make the Filling: In a mixing bowl, combine the ground chicken, drained cabbage, minced garlic, grated ginger, chopped green onions, light soy sauce, Shaoxing wine, sesame oil, sugar, remaining salt, white pepper, chicken bouillon powder, and the egg. Mix thoroughly until the mixture forms a sticky and uniform paste, which will ensure your dumplings hold together well.
  3. Assemble the Dumplings: Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Use a little water to moisten the edges of the wrapper. Fold the wrapper in half over the filling and begin pleating the edge with your thumb and index finger. Pinch firmly to seal the dumpling, making sure there are no air pockets. Repeat this process for all wrappers and filling.
  4. Pan-Fry the Dumplings: Heat 2 tablespoons of neutral oil in a large pan over medium-high heat. Once hot, arrange the dumplings upright in the pan, ensuring they don’t touch each other. Fry until the bottoms turn golden brown and crisp, approximately 2-3 minutes.
  5. Steam the Dumplings: Carefully pour about ½ cup of water into the pan, enough to cover about a quarter of the dumplings’ height. Immediately cover the pan with a lid to trap the steam. Let the dumplings cook for 6-8 minutes, or until the filling is cooked through and the wrappers become tender.
  6. Finish Frying: Remove the lid and continue frying the dumplings until all the water has evaporated and the bottoms return to a crispy, golden texture. This should take an additional 2-3 minutes.
  7. Serve: Transfer the dumplings to a serving plate and enjoy hot with your favorite dipping sauce, such as soy sauce mixed with a little vinegar and chili oil.

Notes

  • You can store uncooked dumplings in the freezer by placing them on a tray lined with parchment paper to freeze individually, then transferring to an airtight container.
  • Ensure the cabbage is thoroughly squeezed dry to prevent soggy filling.
  • Try adding a splash of sesame oil or additional spices to customize the filling flavor.
  • Use a non-stick pan to avoid dumplings sticking while frying.
  • Serve dumplings with traditional dipping sauces like soy sauce, vinegar, chili oil, or a combination.

Keywords: Chicken dumplings, dumplings with cabbage, pan-fried dumplings, Chinese dumplings, homemade dumplings, Asian appetizer

Find it online: https://famdishes.com/chicken-dumplings-with-cabbage-recipe/