These juicy chicken and cabbage dumplings are a cozy, from-scratch take on beloved Asian potstickers. The hot-water dough rolls out silky and elastic, while the filling sings with fresh ginger, garlic, and a touch of toasted sesame oil. Steam for a lighter finish or pan-fry for a golden, crackly bottom—either way, they’re irresistible.
Ingredients
- For the dough:
- All-purpose flour — 2 1/2 cups (300 g)
- Boiling water — 2/3 cup (160 ml)
- Salt — 1/2 tsp
- Vegetable oil — 1 tbsp
- For the filling:
- Ground chicken — 14 oz (400 g)
- Cabbage (napa or green), finely shredded — 5 oz (150 g)
- Scallions, finely sliced — 1/2 cup (50 g)
- Garlic, minced — 2 cloves
- Fresh ginger, grated — 1 tbsp
- Soy sauce — 2 tbsp
- Toasted sesame oil — 1 tsp
- Sugar — 1/2 tsp
- Ground black pepper — 1/4 tsp
- For shaping and cooking:
- Cornstarch for dusting — 1 tbsp
- Vegetable oil — 1 tbsp (for pan-frying, optional)
- Water — 1/2 cup (120 ml) (for steam‑frying in the pan)
- Dipping sauce (mix together):
- Soy sauce — 2 tbsp
- Rice vinegar — 1 tbsp
- Toasted sesame oil — 1/2 tsp
- Chili oil — 1/2 tsp (optional)
Step-by-step recipe
- Make the dough: Sift the flour with the salt. Stir in the boiling water and oil with a spoon, then knead 5–7 minutes until smooth and springy. Cover and rest 30 minutes.
- Make the filling: Combine ground chicken, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sugar, and pepper. Mix vigorously 1–2 minutes until slightly tacky and cohesive.
- Divide the dough into 2 portions. Roll each into a rope and cut into 0.5 oz (12–14 g) pieces. Keep covered so they don’t dry out.
- Roll each piece into a 3–3 1/2 inch (8–9 cm) round on a surface lightly dusted with cornstarch.
- Spoon about 1 tbsp filling into the center. Fold and pleat as desired (half‑moon with pleats or a little purse), sealing the edges well.
- Steaming option: Line a steamer basket with perforated parchment or cabbage leaves. Steam 8–10 minutes once the water is boiling.
- Pan‑fried option (potstickers): Heat oil in a nonstick skillet over medium‑high. Add dumplings and brown the bottoms 1–2 minutes. Carefully pour in 1/2 cup (120 ml) water, cover, and cook 6–7 minutes until the water evaporates. Uncover and let the bottoms crisp again.
- Serve hot with the dipping sauce; garnish with sesame seeds and scallions if you like.
Nutrition per serving
| Calories | 360 calories |
|---|---|
| Protein | 22 g |
| Fat | 12 g |
| Carbohydrates | 42 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Serving and storage
- Serve right away while the wrappers are tender and the bottoms are crisp.
- Refrigerate cooled dumplings up to 2 days in an airtight container.
- Reheat by steaming 3–4 minutes or in a covered skillet with 2–3 tbsp water.
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Tips and variations
- Save time: Use store-bought round gyoza wrappers from an Asian market.
- Extra‑juicy filling: If the mixture seems dry, mix in 2–3 tbsp cold water or chicken broth until lightly emulsified.
- Customize the filling: Swap some chicken for finely chopped shrimp or shiitake mushrooms.
- Spice it up: Add a pinch of Chinese five‑spice for deeper aroma.
- Freezer‑friendly: Freeze shaped raw dumplings on a tray, then bag. Cook from frozen, adding 2–3 minutes to the time.
Frequently asked questions
Can I steam the dumplings without pan-frying?
Yes. Steam 8–10 minutes in a steamer or bamboo basket. Line with perforated parchment so they don’t stick.
What can I use instead of sesame oil?
You can omit it or add 1/2 tsp neutral oil plus a sprinkle of toasted sesame seeds for aroma.
Can I use ground turkey?
Absolutely. Turkey works well—add 1 tbsp oyster sauce if you’d like extra savoriness and moisture.
Why does the dough tear when rolling?
It hasn’t rested enough or is under‑hydrated. Let it relax 20–30 minutes under plastic wrap and roll gradually on a lightly dusted surface.
Is there a simpler dipping sauce?
Yes: mix equal parts soy sauce and rice vinegar, a pinch of sugar, and a little chili to taste.