Ingredients
Units
Scale
- 1 lb ground chicken
- 3 green onions, thinly sliced
- 4 napa cabbage leaves, chopped finely
- 5 shiitake mushrooms, chopped finely
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/2 tsp pepper
- 1 tsp salt
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- ~24 dumpling wrappers
Instructions
- In a large bowl, combine ground chicken, green onions, napa cabbage, shiitake mushrooms, soy sauce, toasted sesame oil, pepper, salt, ginger, and garlic. Mix until evenly combined.
- Place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Using your fingers, gently press the edges of the wrapper inward, creating small folds to form a loose “flower” shape. The top should remain open while the bottom stays flat. If needed, flatten the filling at the top so it doesn’t come out of the wrapper. Repeat with the remaining wrappers and filling.
- Heat a non-stick skillet over medium heat and add a thin layer of oil. Carefully place the dumplings in the skillet, flat side down.
- Cook until the bottoms are golden brown and crispy, about 3 – 5 minutes. Don’t worry about cooking them all the way through at this point.
- Add 1/2 cup of water the pan, cover, and let steam for 3 – 4 minutes to cook the filling through. Remove the lid and let any remaining water evaporate, crisping the bottoms again.
- Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes