Yield: 11 servings (45 pieces)
A simple classic: chicken and Napa cabbage dumplings served with house-made dumpling sauce.
- Steamer setup (large stockpot or wok with bamboo steamer or metal steamer)
- Food processor
- Sauces: Creamy sesame; peanut; Chili oil; black vinegar ginger; sweet chili glaze
- Steamer Basket (10”), lid, and papers
- Reusable pair of chopsticks
- Reusable plastic cooking tongs
Fully thaw ground chicken in refrigerator (approximately 24-48 hours) before preparing. For faster thawing, let the quart container of ground chicken rest in a cold water bath that covers the entire container.
- Prepare dumplings within 24 hours of thawing the meat. Cook dumplings immediately after folding them in order to avoid drying out the skins. If you would like to save raw dumplings to cook at a later time, we recommend freezing them (when freezing, make sure to freeze on a flat surface so the dumplings are not touching one another).
- In a large mixing bowl, combine the ground chicken, sesame oil, and seasonings. Mix thoroughly. Transfer ground chicken mixture to a food processor fit with a standard blade. Pulse 2 or 3 times until you see the meat take on a paste-like texture. This step emulsifies the filling for optimal texture. Do not over pulse, or the filling will lose all texture.
- Transfer the processed filling back to the large mixing bowl. Add in the Napa cabbage, scallions, and ginger. Mix until thoroughly combined.
- To fill the dumplings, set up a small bowl of warm water and a tray/platter/plate for your dumplings. Unwrap the dumpling skins and cover them with a damp paper towel or kitchen towel. (This avoids the dumpling skins from drying out and cracking).
- Using your finger, moisten the outside perimeter of half of a dumpling wrapper.
- Place 1 tablespoon of filling in the center of the wrapper.
- Fold the dumpling into a half moon shape, and then pinch the seam very firmly together.
- Hold the dumpling, seam-side up, between your thumb and index finger.
- Use the index finger and thumb of your other hand to push the seam of the wrapper both left and right towards the holding hand.
- Use your thumb and index finger to press down on the entire length of the pleats to firmly seal the dumpling.
- To cook the dumplings, bring a steamer to a rolling boil on high heat. Place the dumplings in the steamer at least a ¼ inch apart from each other.
- Steam for 12-14 minutes or until the internal temperature of the dumplings reaches 165˚F.
- Serve immediately, or proceed with the following steps for pan fried dumplings.
- Let the dumplings cool for 4-5 minutes (This allows the dumplings to maintain their structure while pan frying).
- In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium high heat.
- When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ inch of space between each dumpling. Do not move the dumplings.
- After 1-2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs.
- Pan-fry the second side for another 1-2 minutes, or until this side is golden brown as well.
- Remove to a paper towel-lined sheet tray to drain excess oil, then serve.