Chicken Asian Dumplings (Two Ways)
Asian Chicken Dumplings (Two Ways). Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!
Ingredients
- 1/2 pound ground chicken
- 1/2 cup green cabbage
- 1 1/2 tablespoons green onion roughly chopped
- a couple dashes fish sauce
- 1/8 teaspoon pepper
- 1 clove of garlic
- 1 tablespoon soy sauce
- 1 teaspoon ginger
- 16-20 dumpling or wonton wrappers
- cabbage leaves for the bamboo steamer
- oil for pan frying
- water for steaming
- soy sauce for dipping if desired
Instructions
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Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
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Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
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Brush all four edges of the wrapper with water. (This helps it stick together.)
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Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
For the steam method:
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Add about 1 to 2 inches of water into the bottom of your pan or wok. Make sure not to submerge the bottom layer of the steamer with water. Bring the water to a simmer.
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Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.
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Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.
For the pan-fried method:
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Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.