Ingredients
Scale
- 1 lb ground chicken
- 1 lb circular dumpling wrapper
- 2 cups napa cabbage (chopped)
- 1 tsp salt
- 4 green onions (sliced)
- 6 garlic cloves (minced)
- 2 inch ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
- Dumpling dipping sauce
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Add napa cabbage and salt to a bowl, toss to coat evenly, and let it sit for 10 minutes. Rinse and squeeze out excess moisture.
- In a large bowl, mix ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper to make the filling.
- Pan fry a small piece of filling to taste and adjust as needed.
- To fold the dumplings, wet the edge of a wrapper, place a spoonful of filling in the center, fold in half, make pleats, and pinch to seal.
- Cover the wrappers and dumplings with a damp towel while working.
- Heat oil in a non-stick pan over medium heat, and cook about 10 dumplings for 2 minutes until golden brown.
- Add water to cover the bottom of the pan and steam covered for 5 minutes.
- Serve with dumpling dipping sauce, green onions, and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Frozen dumplings can last up to two months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
- Diet: Poultry
Nutrition
- Serving Size: 5 potstickers
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg