makes ~100 dumplings
I love a good dump. I think most people would agree. There are many schools of thought when it comes to dumpling preparation: steamed, pan-fried, deep-friend, or boiled. Personally, I love a boiled dumpling. I think the dumpling skins have the best texture this way and everything is extra moist, but I don’t judge. It’s what’s on the inside that matters most. These dumplings have a satisfying filling and are great no matter the preparation.
Make sure to enjoy your dumps with a good dipping sauce. Try mine or go with some basics like soy sauce or Maggi sauce, sriracha or chili crisp, and red or rice vinegar.
These chicken and cabbage dumplings are juicy, flavorful, and fun to make if you’re having guests over. Host a dumpling party and put everyone to work! Assembly line your dumpling skins, filling, and cooking to maximize output. If you have extra dumplings from the production day, line them in a single layer so they don’t stick together and throw them in the freezer for a rainy day! If you’re folding alone, make sure you have a good set-up with everything you need set up around you. I caught up on the most recent season of Master Chef when folding mine.
filling ready to mix 
cute pleats! 
ready for the freezer
Materials
Nothing special required here to fold dumplings! Just your hands!
Ingredients
Filling – feel free to mix it up! Any great filling just needs to include a protein (like chicken, pork, tofu), an aromatic (like onions, garlic, chives), and a binder (eggs, flax, chia). I like buying chicken thighs and then grinding it myself in my food processor so I have more control over what pieces of chicken is making its way into my grind. I try to add lots of shredded vegetables (like carrots, cabbage, bokchoy, spinach, kale) to increase my vegetable intake too.
Dumpling wrappers – Dumpling skins can be purchased at any grocery store or can be made by hand. Check out my recipe for dumpling wrappers for the full experience.
Chicken and Cabbage Dumplings
Ingredients
- 100 dumpling wrappers
- 2 lbs chicken ground
- 2 cups cabbage shredded
- 1 sweet onion
- 1 bunch green onions
- 3/4 cup woodear mushrooms dried
- 2 eggs
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp black pepper
- 3 tbsp sugar
- 1 tbsp fish sauce
Instructions
- Finely chop sweet onion and green onions.
- Chop dried woodear mushrooms into small pieces if not already cut.
- Add all ingredients together and mix until just combined. Do not overmix.
- Add about 2 tbsp of filling in the center of each dumpling wrapper.
- Fold and pleat dumpling shut making sure to squeeze all of the air out from the filling area. If there is still air inside the dumpling, it may explode during cooking.
- Cook your dumplings your preferred method. If boiling, fresh dumplings only take about 7 minutes and frozen take about 15 minutes.
I’ve tried these firsthand and they were amazing! Definitely recommend trying Amanda’s recipe if you haven’t already!