“My nana used to make this all the time but I haven’t had it in years!!”
These delicious dumplings offer a delightful combination of savory flavors and textures.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground chicken | 1 lb |
| Finely chopped cabbage | 2 cups |
| Finely chopped green onions | 2 |
| Minced garlic | 2 cloves |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 tablespoon |
| Freshly grated ginger | 1 teaspoon |
| Salt and pepper | To taste |
For the Dumpling Wrapper:
| Ingredient | Quantity |
|---|---|
| Round dumpling wrappers | 1 package (about 40) |
| Water | For sealing dumplings |
For Pan-Frying:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 2 tablespoons |
For Dipping Sauce:
| Ingredient | Quantity |
|---|---|
| Soy sauce | 1/4 cup |
| Rice vinegar | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Chili oil (optional) | 1 teaspoon |
| Finely chopped green onions (optional) | 1 teaspoon |
Instructions:
- Prepare the filling: Combine ground chicken, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper in a bowl.
- Assemble the dumplings: Place a spoonful of filling in the center of a dumpling wrapper. Moisten the edges with water and fold the wrapper in half, sealing the edges.
- Pan-fry the dumplings: Heat vegetable oil in a skillet over medium heat. Cook the dumplings until golden brown on the bottoms.
- Steam the dumplings: Pour water into the skillet and cover to steam the dumplings until the filling is cooked through and the wrappers are translucent.
- Make the dipping sauce: Combine soy sauce, rice vinegar, sesame oil, chili oil, and green onions in a bowl.
- Serve: Serve the cooked dumplings with the dipping sauce.
