Chinese Dumplings

Ingredients

For the steam method:

• 12 oz ground chicken
• 1 cups cabbage, shredded thin
• 4 green onions, sliced thin (green parts only)
• 1 tsp ginger, minced
• 1 tbsp low sodium soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• 16-20 dumpling or wonton wrappers
• soy sauce or chili oil for dipping

For the pan-fried method:

• 12 oz ground chicken
• 1 cups cabbage, shredded thin
• 4 green onions, sliced thin (green parts only)
• 1 tsp ginger, minced
• 1 tbsp low sodium soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• 16-20 dumpling or wonton wrappers
• oil for pan frying
• soy sauce or chili oil for dipping

Instructions

1. Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
2. Divide the mixture among the wrappers, using about 1/2 tablespoon of filling per wrapper.
3. Brush all four edges of the wrapper with water. Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
4. For steaming: Add 1 to 2 inches of water to the bottom of a pan or wok and bring to a simmer. Place parchment paper or cabbage leaves in the steamer to prevent sticking. Arrange dumplings on top and steam for about 10 minutes until fully cooked.
5. For pan-frying: Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add 3-4 tablespoons of water, cover with a lid, and steam until water is absorbed.
6. Serve immediately with soy sauce or chili oil for dipping.