crispy chicken and cabbage dumplings

These crispy chicken and cabbage dumplings are pan-fried to a perfect crunch, juicy on the inside, and completely satisfying no matter how you enjoy them! It’s a great switch-up for my usual pork and chive dumplings when I want a filling that’s a little lighter, but still delicious.

You may also like these other recipes:

• Pork and Chive Potstickers
• Crispy Chive Egg Rice Paper Dumplings
• Steamed Kimchi Mandu

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Crispy Chicken Cabbage Dumplings

These chicken and napa cabbage dumplings are pan-fried to a perfect crunch, juicy on the inside, and completely satisfying no matter how you enjoy them!

Print Recipe Pin Recipe

Prep Time 30 minutesmins

Cook Time 10 minutesmins

Assembling Time 20 minutesmins

Total Time 1 hourhr

Course Appetizer, Side Dish

Cuisine Asian, Chinese

Servings 30potstickers

Ingredients

1x2x3x

• 30potsticker wrappers
• 1/2lbground chickendark meat preferred
• 1.5cupsnapa cabbagechopped
• 1/8tspsalt

Shiitake mushrooms:

• 3-4dried shiitake mushrooms
• 1cuphot water6 tbsp for filling
• 1inchpiece of gingerlightly smashed

Seasoning:

• 2tspcornstarch
• 1tspshaoxing wine
• 1tspsoy sauce
• 2tspoyster sauce
• 1.5tspchicken bouillon powder
• 1tspsugar
• 1/4tspwhite pepper
• 1/4tspsalt
• 1tspgrated ginger
• 1tbspsesame oil
• 1tbspneutral oil
• 3stalks scallionschopped

Dipping sauce:

• 1tbspsoy sauce
• 1tbspChinese black vinegar
• 1tspchili oil
• 1tspsesame oil

Instructions

Prepare the ingredients

• If you’re using store-bought potsticker wrappers, remove them from the fridge and place them on the counter to let it come to room temperature while you prepare the other ingredients. This will make them easier to work with!
  30 potsticker wrappers
• Rehydrate the dried shiitake mushrooms in a bowl with 1 cup hot water and a piece of smashed ginger. Cover and let soak for 20 mins or until fully rehydrated.
  3-4 dried shiitake mushrooms, 1 cup hot water, 1 inch piece of ginger
• Wash and chop the Napa cabbage into small strips. Add to a bowl with salt, then mix to incorporate. Let sit for 15-20 min to draw out some moisture.
  1.5 cups napa cabbage, 1/8 tsp salt
• Squeeze out the water from the rehydrated mushrooms, and save the water to use in the dumpling filling. Discard the tough stems from the mushrooms, and finely dice the rest.

Make the dumpling mixture

• To a separate large bowl, add ground chicken and cornstarch. Add the mushroom ginger water in 1 tbsp at a time, mix, and add the next tbsp once the water is fully absorbed. In total, add up to 5-6 tbsp of water. Mix until it becomes like a paste and sticks cohesively (should take several minutes).
  1/2 lb ground chicken, 2 tsp cornstarch, 1 cup hot water
• Add the rest of the seasonings (besides the sesame oil) to the ground chicken, and mix well.
  1 tsp shaoxing wine, 1 tsp soy sauce, 2 tsp oyster sauce, 1.5 tsp chicken bouillon powder, 1 tsp sugar, 1/4 tsp white pepper, 1/4 tsp salt, 1 tsp grated ginger
• Squeeze and drain all the additional moisture from the Napa cabbage. Add it to the dumpling mixture.
• Add the diced mushrooms, chopped scallions, and sesame oil, and mix to fully incorporate.
  1 tbsp sesame oil, 3 stalks scallions

Fold the potstickers

• Have a small bowl of water ready. Lightly wet a paper towel and put it over your dumpling wrappers to prevent them from drying out.
• Place 1 tbsp of dumpling filling onto the center of the dumpling wrapper. Dip a finger into the water, and use it to brush the top half perimeter of the wrapper.
• Fold the wrapper in half to create a half-moon shape, and press to seal. Optionally, fold several pleats on each side (see video for tutorial). If needed, add a bit more water and press lightly to completely seal the pleats and edges.
• Repeat with the rest of the dumpling wrappers, or until you have enough wrapped (8-12) to fry in a pan.

Steam-fry the dumplings

• To a cold pan, add 1-2 tbsp of neutral oil. Arrange the potstickers in a circle, making sure they don’t touch.
  1 tbsp neutral oil
• Add enough water to the pan to completely cover the bottom of the pan. The potstickers should be submerged about 1/4 inch.
• Put the lid on the pan, and turn the heat up to medium high. Let it steam until most of the water evaporates, this should take about 5-7 minutes.
• Once most of the water has evaporated (you’ll start to hear more sizzling), take the lid off the pan. Check the dumpling bottoms, and continue pan frying until the potstickers develop a golden brown crust. If needed, lower the heat to ensure they don’t burn.
• Enjoy with the dipping sauce!
  1 tbsp soy sauce, 1 tsp chili oil, 1 tsp sesame oil, 1 tbsp Chinese black vinegar

How to store the dumplings

• For any wrapped dumplings that haven’t been steam-fried yet, first freeze them in a way where they aren’t touching (like on a tray). After about 1-2 hours, they should be partially frozen. You can then transfer them altogether into a bag or container in the freezer.
• To cook the potstickers from the freezer, follow the same steps as above for the steam-fry. They may need a bit more water and more steaming time.

Video

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A post shared by Susanna (@smelly.lunchbox)

Keyword chicken cabbage potstickers, chinese chicken potstickers, chinese dumplings, pan fried dumplings

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