Recipe Background
Chicken Dumplings are a staple in Asian cuisine. Filled with chicken and fresh vegetables, with a delectable range of seasonings, Chicken Dumplings will always leave you wanting more. You can actually make these in less than an hour and there are plenty of them so you can eat them to your heart’s content. Make sure you have plenty of soy sauce for dipping!
Chicken Dumplings are a staple in Asian cuisine. Filled with chicken and fresh vegetables, with a delectable range of seasonings, Chicken Dumplings will always leave you wanting more. You can actually make these in less than an hour and there are plenty of them so you can eat them to your heart’s content. Make sure you have plenty of soy sauce for dipping!
Ingredients
- 1 pound ground chicken
- 4 green onions chopped
- 1/2 cup cabbage chopped
- 1/4 cup fresh cilantro minced
- 2 teaspoons fresh ginger root minced
- 1 teaspoon salt
- 1/4 teaspoon Chinese five-spice powder
- 2 tablespoons water
- 1 (10 ounce) package pot sticker or gyoza wrappers
- cabbage leaves for steaming
- reduced-sodium soy sauce optional, for serving
Directions
- Place the chicken, green onions, cabbage, cilantro, ginger root, salt, and Chinese five-spice powder in a food processor.
- Cover and process until finely chopped.
- Add the water.
- Cover and process until the mixture is fully blended.
- Place 1 tablespoon of chicken mixture in the center of 1 wrapper. Keep the remaining wrappers covered with a damp paper towel as you work to prevent them from drying out.
- Moisten the edges of the wrapper with water.
- Fold the wrapper over filling to form a semicircle, then press the edges firmly to seal, pleating the front side to form 3-5 folds.
- Holding the sealed edges, stand each dumpling on an even surface, pressing to flatten the bottom.
- Repeat this process with the remaining wrappers and filling.
- Cover the dumplings with plastic wrap.
- Line a steamer basket with 4 cabbage leaves.
- Arrange the dumplings in batches 1-inch apart over the cabbage.
- Place the steamer basket in a large saucepan over 1 inch of water.
- Bring the water to a boil.
- Cover and steam until a thermometer inserted into the dumplings reads 165 degrees F, about 10-12 minutes.
- Discard the cabbage and repeat the steaming process with the remaining dumpling batches.
- Serve with soy sauce.
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