Name: Cabbage Chicken Dumplings with Spicy Soy Sauce
Cook time: 1 h
Total time: 1 h
Ingredients: 1 lb ground chicken; 2 cups finely shredded green cabbage; 3 green onions, thinly sliced; 2 tablespoons fresh ginger, minced; 3 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pack round dumpling wrappers (approx. 32-40 wrappers); A small bowl of water (for sealing); 1/4 cup soy sauce; 1 tablespoon rice vinegar; 2 teaspoons chili oil with flakes; 1 teaspoon honey or sugar; 1/2 teaspoon toasted sesame seeds

Ingredients

Scale

1 lb ground chicken
2 cups finely shredded green cabbage
3 green onions, thinly sliced
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pack round dumpling wrappers (approx. 32–40 wrappers)
A small bowl of water (for sealing)
1/4 cup soy sauce
1 tablespoon rice vinegar
2 teaspoons chili oil with flakes
1 teaspoon honey or sugar
1/2 teaspoon toasted sesame seeds

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Instructions

Place the shredded cabbage in a colander and sprinkle with a half-teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands or wrap it in a clean kitchen towel and wring it out. This step is crucial to prevent soggy dumplings.
In a large mixing bowl, combine the ground chicken, squeezed cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and pepper. Use a fork or your hands to mix everything thoroughly until the mixture becomes slightly tacky and well-incorporated.
Place one dumpling wrapper on a flat surface. Put about one tablespoon of filling in the center. Dip your finger in the water and moisten the edges of the wrapper. Fold the wrapper in half over the filling and pinch the edges to seal. You can make simple half-moons or try traditional pleats for a more professional look.
Heat a large non-stick skillet over medium-high heat with a tablespoon of oil. Place dumplings in the pan in a single layer and fry for 2 minutes until the bottoms are golden brown. Carefully pour 1/4 cup of water into the pan and immediately cover with a lid. Steam for 5-6 minutes until the water evaporates and the chicken is cooked through.
While the dumplings steam, whisk together the soy sauce, rice vinegar, chili oil, honey, and sesame seeds in a small bowl. Remove the lid from the skillet and let the dumplings crisp up for another 30 seconds. Plate the dumplings immediately and serve with the spicy dipping sauce on the side.

Cook Time: 60 minutes