Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • About 3/4 cup Hot Water (just off the boil)
  • 1 lb Ground Chicken (dark meat preferred)
  • 1 cup Napa Cabbage (finely minced and squeezed dry)
  • 1/2 cup Scallions (green parts only, finely sliced)
  • 1 tablespoon Fresh Ginger (finely grated)
  • 2 cloves Garlic (minced)
  • 2 tablespoons Soy Sauce (low sodium)
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Rice Vinegar
  • 1/4 teaspoon White Pepper
  • 1 teaspoon Cornstarch or Potato Starch
  • 2 tablespoons Neutral Cooking Oil (e.g., vegetable)
  • 1/2 cup Water (for steaming)

Instructions:

  1. Prepare the Cabbage: Finely chop the Napa cabbage, place it in a bowl, toss with a pinch of salt, let it sit for 10 minutes, then vigorously squeeze out as much liquid as possible.
  2. Make the Filling: In a large bowl, combine the ground chicken, prepared cabbage, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, white pepper, and starch. Mix thoroughly in one direction until the mixture becomes slightly sticky and emulsified.
  3. Assemble Wrappers (If Homemade): If making your own dough, combine flour and salt. Gradually mix in hot water until a shaggy dough forms. Knead for 8–10 minutes until smooth. Rest under a damp cloth for 30 minutes. Roll out thinly and cut into 3-inch circles. (Alternatively, use store-bought wrappers).
  4. Fill and Fold: Place about 1 teaspoon of filling in the centre of a wrapper. Moisten the edges with water. Fold the wrapper in half and crimp or pleat one side firmly to seal, ensuring no air pockets remain.
  5. The Pan-Fry Base: Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange the dumplings flat-side down in a single layer, ensuring they don't touch.
  6. Fry for 2–3 minutes until the bottoms are deep golden brown and crisp.
  7. The Steam: Carefully pour the 1/2 cup of water into the hot pan (be cautious of splatter). Immediately cover tightly with the lid. Reduce heat to medium and steam for 5–7 minutes, or until the filling is cooked through (reaching 165°F/74°C).
  8. The Crisp Finish: Remove the lid. Turn the heat back up to medium-high. Allow any remaining water to evaporate completely. Continue cooking for 1–2 minutes until the bottoms re-crisp beautifully.
  9. Serve: Remove immediately from the pan and serve hot with your favourite dipping sauce.