Chinese Chicken Dumplings (Jiaozi)

Name: Chinese Chicken Dumplings (Jiaozi)
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 8
Ingredients: 1 lb ground dark meat chicken; 2 package dumpling wrappers; 1 lb napa cabbage; 5 dried shiitake mushrooms; 2 tbsp minced fresh ginger; 1/4 cup chicken stock; 3 tbsp Shaoxing wine; 2 tbsp neutral oil; 2 tbsp light soy sauce; 2 tsp toasted sesame oil; 2 tsp sugar; 1 tsp fine sea salt; 1/2 tsp white pepper powder

These Chinese chicken dumplings are juicy, savory, and packed with napa cabbage, ginger, and classic seasonings. The filling stays tender thanks to a simple mixing technique, and the dumplings can be boiled, pan-fried, or steamed. Make a big batch now and freeze the rest for an easy homemade meal later.

Servings8 Portions

Prep Time90 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

ground dark meat chicken
1 lb
dumpling wrappers
2 package
napa cabbage
1 lb
dried shiitake mushrooms
5
minced fresh ginger
2 tbsp
chicken stock
0.3 cup
Shaoxing wine
3 tbsp
neutral oil
2 tbsp
light soy sauce
2 tbsp
toasted sesame oil
2 tsp
sugar
2 tsp
fine sea salt
1 tsp
white pepper powder
0.5 tsp

Step-by-Step Instructions

Finely shred the napa cabbage, then chop it into small pieces. Place it in a large bowl, toss with the salt, and let it sit for 30 minutes to draw out excess moisture.

If using dried shiitake mushrooms, soak them in hot water until softened, then squeeze dry and finely chop. In a separate large bowl, combine the ground chicken, mushrooms, Shaoxing wine, neutral oil, light soy sauce, ginger, sugar, toasted sesame oil, white pepper, and chicken stock.

Stir the filling vigorously with chopsticks, a wooden spoon, or a spatula for 10 to 15 minutes, until the mixture looks sticky and cohesive. This helps the filling hold together and stay juicy.

Squeeze the salted cabbage very well to remove as much liquid as possible, then add it to the chicken mixture. Mix for another 2 to 3 minutes, until evenly combined.

To shape the dumplings, place a wrapper in your hand and add about 1 tablespoon of filling to the center. Lightly moisten the edge with water if using store-bought wrappers, then fold and pleat to seal tightly. Arrange the finished dumplings on a parchment-lined tray so they do not touch.