Ingredients
Scale
- 1 lb ground chicken
- 1 cup finely chopped cabbage
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 30 dumpling wrappers
- 2 tbsp vegetable oil (for frying)
- 1/2 cup water (for steaming)
Instructions
- In a large mixing bowl, combine the ground chicken, chopped cabbage, minced garlic, grated ginger, green onions, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Place a dumpling wrapper on a floured surface and spoon about 1 tablespoon of the filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and pinch the edges together to seal, creating pleats if desired.
- Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Arrange the dumplings in the pan, flat side down, without overcrowding. Cook for 2-3 minutes until the bottoms turn golden brown.
- Carefully pour 1/2 cup of water into the pan and immediately cover with a lid. Steam for 8-10 minutes until the water evaporates and the dumplings are cooked through. Remove the lid and let them crisp up for another minute. Serve hot with your favorite dipping sauce!
Notes
- Use fresh dumpling wrappers for the best texture.
- Don’t overfill the wrappers to prevent bursting while cooking.
- Adjust the heat to avoid burning the bottoms.
- For extra crispiness, add a cornstarch slurry (1 tsp cornstarch + 1/4 cup water) instead of plain water.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 5 dumplings
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg