Ingredients
Filling, wrappers and sauce
- 1 lb ground chicken 454 g
- 100 g napa cabbage finely chopped and gently squeezed dry
- 3 scallions about 30 g, finely sliced; reserve 1 tbsp greens
- 2 teaspoons fresh ginger finely grated
- 1 large egg
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce divided: 1 tbsp filling, 1 tbsp sauce
- 1 teaspoon toasted sesame oil
- 12 square wonton wrappers about 80 g; keep covered
- 1 tablespoon canola oil divided between two batches
- 1 tablespoon unseasoned rice vinegar
- 0.75 cup water 180 ml, divided between two batches; plus 1–2 tablespoons if needed for steaming
Equipment
- 12-inch nonstick skillet with a tight-fitting lid
- Mixing bowl
- kitchen scale
- Cutting board
- Knife
- Fine grater
- Measuring cups and spoons
- Thin spatula
- Instant-read food thermometer
- Clean kitchen towel
- Small sauce bowl
- Clean serving plate
Instructions
Prepare
- Finely chop the napa cabbage and scallions. Gently squeeze the cabbage in a clean kitchen towel to remove excess moisture. Reserve 1 tablespoon of the scallion greens for serving.
- In a mixing bowl, combine the ground chicken, squeezed cabbage, remaining scallions, grated ginger, egg, cornstarch, 1 tablespoon soy sauce and sesame oil. Mix until evenly combined and slightly tacky. Divide into 12 equal portions and shape into squat mounds about 2½ inches across and no more than ¾ inch high.
- Stir the remaining 1 tablespoon soy sauce and the rice vinegar together in a small sauce bowl. Keep this separate from raw chicken and utensils used for the filling.
Steam and crisp in two batches
- Heat a 12-inch nonstick skillet over medium heat with 1½ teaspoons canola oil. Add six chicken mounds, leaving space around each. Lay one square wonton wrapper over each mound and gently press it around the top and sides, leaving the bottom open. Cook for 1–2 minutes to begin setting the bases.
- Carefully pour 6 tablespoons (90 ml) water into an empty area of the skillet, keeping hands clear of splashes, then cover immediately. Steam over medium-low heat for about 8–10 minutes. Check the center of the thickest chicken mound with an instant-read thermometer: it must reach 165°F (74°C). If the pan dries before the chicken reaches that temperature, add 1–2 tablespoons water as needed, cover and continue steaming.
- Uncover carefully, directing steam away from you. Continue cooking for 1–3 minutes, until excess liquid evaporates and the bases are golden. Loosen with a thin spatula and transfer to a clean serving plate.
- Repeat with the remaining 1½ teaspoons canola oil, six chicken portions, six wrappers and 6 tablespoons water. Serve each batch promptly with the reserved scallion greens and the soy-vinegar sauce. One serving is three dumplings.
Video
Notes
Makes 12 dumplings, or four servings of three. Cooking times are estimates; mound thickness, wrapper thickness, pan and burner affect the timing. Verify ground chicken reaches 165°F (74°C) throughout. Do not rely on filling color or a browned base.
Keep raw chicken and its utensils separate from cooked dumplings and dipping sauce. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). The wrappers soften during storage.
Contains egg, wheat, soy and sesame; check wrapper and sauce labels for additional allergens.
Video credit: CiCi Li, Asian Home Cooking, demonstrates the same no-fold blanket method. Her version uses carrots, oyster sauce, dark soy sauce and a chili-oil finish. This recipe uses napa cabbage, ginger and a soy-vinegar dip, and cooks twelve dumplings in two batches; follow the written quantities and temperature guidance here.