Chicken Dumplings
- Cuisine: Asian
Ingredients
Units
Scale
- 1 lb ground chicken thigh
- 1/4 cup finely chopped green cabbage
- 6 shiitake mushrooms, stems removed and diced
- 2 green onions, diced
- 1 tsp fresh minced ginger
- 2 garlic cloves, minced
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp grapeseed oil
- salt to taste
- round dumpling wrappers
Instructions
- Cook the chicken in grapeseed oil, breaking apart the meat until it’s cooked through and crumbled evenly.
- Add the cabbage, mushrooms, garlic, ginger, soy sauce (you can add more if you like it saltier) oyster sauce, green onion and sesame oil. Cook until cabbage is wilted.
- Make the dumplings by placing a teaspoon of the mixture in the center of a wrapper.
- Place your finger in water and get the rim of the wrapper wet all the way around. Pinch the sides together to form a semi-circle, making sure the edges are crimped closed.
- Steam in batches in a wok, filled with water, and a steamer basket placed on top.
- Line the steamer with cabbage, then place one layer of dumplings in and steam for 5-7 minutes.
Notes
If you don’t want to bother with steaming you can also fry them. I place a little bit of oil in a frying pan, crisp up the flat part of the dumpling for a minute, then sprinkle drops of water on top. I cover the pan with a lid and it will steam the dumplings until they’re cooked, about 1-2 minutes.
Keywords: chicken, dumplings