Sort ingredients
jevdonovan
QR Code
Listen
Pdf
In a bowl, add chopped cabbage and 1 tablespoon of salt. Mix and let it sit for 15 minutes. Squeeze the liquid out of the cabbage and set it aside.
Mix ground chicken, drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, chicken bouillon, and egg together until it forms a sticky paste.
Place 1 tablespoon of filling in the center of the wrapper. Wet the edges with water. Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper. Pinch the edges tightly to seal.
In a pan, heat 2 tablespoon of neutral oil over medium-high heat. Add the dumplings and fry until the bottom is browned.
Add about ½ cup of water, or until ¼ of the dumpling is covered in the water. Cover with a lid, and let it steam for about 6-8 minutes, or until the dumplings are cooked through.
Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are golden brown and crispy.
Transfer the dumplings to a plate and serve them with your favorite dipping sauce. Enjoy!