Chicken & Cabbage Dumplings

Posted on January 1, 2022January 3, 2022 by Amanda 4 Comments

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.

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

Print Recipe

The most juicy and flavorful dumpling to suit any palate.

Course Appetizer, Main Course

Keyword cabbage, chicken, dumplings

Prep Time 2

Cook Time 15

Servings 100 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.

Homemade Dumpling Wrappers & Dumpling Folding Guidance

Posted on January 1, 2022January 5, 2022 by Amanda 1 Comment

Hot take: I think homemade dumpling wrappers taste better than the store bought ones. There’s more of a bite or QQ texture to them that the store bought ones just don’t have. If I have the time (and people to help), I’d much rather make my own. Consider the trade-offs: less expensive, more texture/taste, but much more time-consuming. It is an easy enough activity to do while catching up on some shows, podcasts, or audiobooks!

Dumpling Folding Guidance

Try to roll your wrappers thinner on the edges than in the center.
In the center of the dumpling wrapper, place 1-2 tbsp of filling, leaving an even sized gap on all sides of the filling.
When in doubt, use less filling than more filling.
Pull opposite sides towards each other and press down to create a half moon sealed at the top of the dumpling where the two sides were pressed together.
The pleats are really just for looks, so if it’s not working, just squish the two sides of the wrapper together.
Pleat your dumpling, one side at a time, towards the center-pressed area. Ensure as you are pleasting all of the air is pushed out. If not, your dumpling may explode during cooking.
Press hard to seal! If the wrapper is too dry, use water or egg to seal it shut.
Dust your folded dumpling in flour to prevent sticking.

Dumpling Wrappers/Dumpling Skins

Print Recipe

Homemade dumpling wrappers have a chewier texture than ones you get at the grocery store. Minimal ingredients required to really up the quality of your dumplings!

Cuisine Asian

Keyword dumpling, dumplings, wrappers

Servings 100 wrappers

Equipment

Stand mixer optional

Ingredients

2 1/3 cups flour all purpose
3/4 cup water warm + 3 tbsp extra
1 tsp salt

Instructions

Slowly stream in ¾ c of water into AP flour and continuously mix. The dough will get shaggy. You can do this by hand or with a dough hook in a stand mixer.
Continue mixing until the dough forms a ball. Add additional water as necessary. You may need to knead the dough with your hands if all the water and flour is not all combining.
Once combined, allow to rest at least 20 minutes.
Grab a chunk of dough and roll into a thumb-thickness log.
Cut the log into sections about the size of a quarter, maintaining the thumb-sized thickness.
Roll each mini-section into a ball.
Flatten the ball, and roll into a flat wrapper, getting it as thin as possible. Try to get the edges of the wrapper thinner than the center.
Roll out all the dough into wrappers.
Leftover wrappers can be floured on each side, stacked, and then frozen.

Try making my Chicken & Cabbage Dumplings and have them with my My Signature Dumpling Dipping Sauce.

My Signature Dumpling Dipping Sauce

Posted on January 1, 2022January 4, 2022 by Amanda 4 Comments

A dumpling really needs to have 3 great things: a flavorful filling, a chewy wrapper, and a perfect sauce to bring it all together. This is my go-to sauce recipe for boiled or steamed dumplings that’s salty, sweet, and gives you a little kick from the sriracha and raw garlic.

Materials:

Sesame oil – make sure you’re using toasted sesame oil. The sesame oil intended for cooking doesn’t have the same fragrance that toasted sesame oil does.

Sugar – the sweetness helps balance the savory.

Sriracha – a little extra spice! If it’s too spicy for you, leave it out.

Dip away!

My Signature Dumpling Dipping Sauce

Print Recipe

The best dipping sauce that goes with any kind of dumpling. Sweet, salty, and a little spicy.

Keyword dumplings, sauce

Prep Time 5

Ingredients

1 tbsp toasted sesame oil
1 tbsp sugar
3 tbsp soy sauce
1 tbsp water
1 tsp sriracha
1 clove garlic finely minced

Instructions

Mix all the ingredients together.
This may be served immediately or chilled.

Try this sauce with my Chicken & Cabbage Dumplings.

Need a dessert after? Try my Beet Cinnamon Rolls.