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Asian Chicken Dumplings

Total Time

Prep: 40 min. Cook: 10 min./batch

Makes

2.50 dozen

To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania
Asian Chicken Dumplings Recipe photo by Taste of Home

Ingredients

  • 1 pound ground chicken
  • 4 green onions, chopped
  • 1/2 cup chopped cabbage
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 2 tablespoons water
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • Cabbage leaves
  • Reduced-sodium soy sauce

Directions

  1. Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
  2. Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds.
  3. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
  4. Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

Nutrition Facts

1 dumpling: 45 calories, 1g fat (0 saturated fat), 10mg cholesterol, 109mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

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