Ingredients
For 12 dumplings
- 1 pound ground chicken 454 g; about 92–93% lean
- 1 cup green cabbage, very finely chopped 90 g; discard tough core
- 1/2 cup carrot, finely grated 55 g
- 3 scallions, thinly sliced about 30 g; reserve 1 tablespoon of the green slices for serving
- 1 large egg about 50 g without shell
- 1 tablespoon cornstarch 8 g
- 1 tablespoon less-sodium soy sauce 15 ml
- 1 tablespoon oyster sauce about 18 g
- 1 teaspoon toasted sesame oil 5 ml
- 1 teaspoon fresh ginger, finely grated about 5 g
- 1 clove garlic, finely grated about 3 g
- 12 thin square wonton wrappers about 80 g total; keep covered until needed
- 1 tablespoon neutral cooking oil 15 ml, for the pan
- 3/4 cup water 180 ml, for steaming; add another splash only if needed
Equipment
- 12-inch nonstick saute pan with a snug lid
- Large mixing bowl and spoon
- Measuring cups, spoons and kitchen scale
- Knife, grater and cutting board
- Thin silicone turner
- Instant-read thermometer
Instructions
Mix, steam and crisp
- In a large bowl, mix the ground chicken, cabbage, carrot, scallions (reserving 1 tablespoon of the green slices), egg, cornstarch, soy sauce, oyster sauce, sesame oil, ginger and garlic until evenly combined and slightly sticky. Do not taste the raw filling.
- Spread the neutral oil over the bottom of a cold 12-inch nonstick saute pan. Divide the filling into 12 equal mounds, about 1/4 cup each, with space between them. Flatten gently to about 1 inch high. Drape one wonton wrapper over each mound and lightly press it onto the top and sides; leave the underside open.
- Place the pan over medium heat. Cook for about 2 minutes, until the chicken bases begin to set. Do not move the dumplings yet.
- Carefully pour the 3/4 cup water around the dumplings, keeping your hands away from splattering oil. Cover immediately with a snug lid. Maintain a steady simmer over medium to medium-low heat for about 8–10 minutes, until the wrappers are soft and the thickest chicken centers reach at least 165°F (74°C) on an instant-read thermometer. If the pan dries before the centers are done, add a small splash of water and continue covered. Follow any higher temperature specified on the chicken package.
- Remove the lid, lifting it away from you. Cook for another 2–3 minutes, until the water evaporates and the bases become golden brown. Reduce the heat if they darken too quickly. Slide a thin silicone turner beneath each dumpling, scatter with the reserved scallion greens, and serve at once. Makes 12 dumplings; allow 3 per serving with sides.
Nutrition
Serving: 1of 4 servings (3 dumplings)Calories: 290kcalCarbohydrates: 17gProtein: 24gFat: 14gSaturated Fat: 3.9gCholesterol: 142mgSodium: 550mgFiber: 1.2gSugar: 2g
Video
Notes
Timing: Times are estimates for twelve even mounds about 1 inch high in a wide pan. Use temperature and wrapper tenderness rather than the clock alone. If your pan cannot hold the dumplings without crowding, cook in two batches, dividing the oil and water and allowing more total time.
Storage: Refrigerate promptly in a shallow covered container at 40°F (4°C) or below and use within 3–4 days. Reheat covered with a splash of water until the chicken centers reach 165°F (74°C), then uncover briefly to dry the bases. Keep total room-temperature time below 2 hours, or 1 hour above 90°F (32°C).
Nutrition: Approximate per quarter recipe, including all the oil and seasonings but no side dishes or optional table sauces. Calculated from reference ground-chicken and wonton-wrapper labels, produce data and pantry ingredient values. Fat and sodium vary notably by brand. Contains wheat, soy, egg, sesame and oyster ingredients; check all labels for allergies.
Cost: About US$6.75 for all twelve dumplings, using prorated sample US grocery prices and pantry allowances. Excludes tax, delivery, energy and unused package contents.
Video companion: CiCi Li demonstrates the same no-fold chicken, cabbage and carrot blanket-dumpling technique. Her version makes nine larger pieces, uses more oyster sauce and sesame oil, and finishes with soy sauce and chili oil. This version adds ginger and garlic, makes twelve pieces and uses less-sodium soy sauce in the filling; follow this card’s amounts and temperature checks.
