Chinese Chicken Dumplings

Method17 steps

1. 1

   Step 1: Choose one wrapper route. If using the two packages of ready wrappers, skip the homemade dough actions. For homemade wrappers, put 465 g flour in a bowl and gradually work in 235 ml water. Knead for about 10 minutes, until relatively smooth.

   Uses 465 g all-purpose flour, only for the homemade-wrapper route · 235 ml water, only for the homemade-wrapper route

   
2. 2

   Step 2: For homemade wrappers, cover the dough with a damp cloth and rest it for 1 hour. Prepare the filling during this rest; keep the dough covered until you are ready to roll it.

   Rest homemade wrapper dough · 60 minUses Homemade wrapper dough · Water as needed to dampen the dough-covering cloth, only for homemade wrappers

   
3. 3

   Step 3: If using the optional shiitake mushrooms, rehydrate all five in enough water until softened throughout, then drain, squeeze, remove tough stems and finely chop. Complete this before starting the cabbage’s 30-minute salt rest. Discard the soaking water.

   Uses 5 dried shiitake mushrooms, optional; rehydrate and finely chop before mixing the filling · Water sufficient to rehydrate the optional shiitake mushrooms

4. 4

   Step 4: Use the 1 lb ground dark-meat chicken, or finely hand-chop 1 lb boneless, skinless chicken thighs for the same filling. Keep the prepared raw chicken refrigerated until mixing, and have the minced ginger and other filling ingredients ready.

   Uses 1 lb raw ground dark-meat chicken

   
5. 5

   Step 5: Wash the napa cabbage (1 lb) in water, then slice the leaves lengthwise into thin strips and finely chop across them. Put all the cabbage in a large bowl and mix in the 1 tsp salt. Rest for 30 minutes, no longer, to draw out moisture. While it rests, mix the chicken filling in the next action.

   Salt cabbage for 30 minutes · 30 minUses 1 lb napa cabbage · 1 tsp fine sea salt, for drawing moisture from the cabbage · Water as needed to wash the napa cabbage

   
6. 6

   Step 6: Combine the prepared raw chicken, chopped rehydrated mushrooms if using, Shaoxing wine (3 tbsp), filling oil (2 tbsp), soy sauce, ginger (2 tbsp), sugar (2 tsp), sesame oil (2 tsp), white pepper (½ tsp) and chicken stock (¼ cup). Stir vigorously with chopsticks or a wooden spoon for 10–15 minutes until a cohesive paste forms. Alternatively, stir with a spatula until most liquid is absorbed, then use a stand mixer paddle on low for 7 minutes. Choose one mixing method. Keep the raw filling covered and refrigerated if waiting for the cabbage or dough.

   Uses Prepared raw ground or hand-chopped dark-meat chicken · Finely chopped rehydrated shiitake mushrooms, if using · 3 tbsp Shaoxing wine · 2 tbsp neutral oil for the chicken filling · 2 tbsp light soy sauce · 2 tbsp minced fresh ginger · 2 tsp sugar · 2 tsp toasted sesame oil

   
7. 7

   Step 7: At the end of the 30-minute cabbage rest, squeeze the cabbage dry and discard the released liquid. Add all the squeezed cabbage to the chicken paste and mix for another 2–3 minutes until evenly incorporated. Keep the raw filling refrigerated between rounds of wrapping.

   Uses Squeezed salted cabbage, with released liquid discarded · Mixed raw chicken paste

8. 8

   Step 8: For homemade wrappers only, work with a quarter of the rested dough at a time and keep the rest covered. Divide the portion into small pieces and roll wrappers as you assemble them, using a floured rolling pin. Roll each thin enough to fold around the filling and seal; avoid rolling many ahead because they dry out. Skip this action for ready wrappers.

   Uses Rested homemade dough drawn a quarter at a time · All-purpose flour as needed for the rolling pin, only for homemade wrappers

   
9. 9

   Step 9: For ready wrappers, wet the outside edge with a little sealing water. Put about 1 tbsp chicken-and-cabbage filling in the centre and pleat closed, adding a tiny dab of water to secure pleats if needed. For freshly rolled homemade wrappers, no sealing water is needed. Use less filling if necessary to close a wrapper securely. Place each raw dumpling on a parchment-lined tray without touching its neighbours. Continue with the selected wrappers, keeping unused raw filling cold; refrigerate any excess filling separately rather than overfilling the dumplings.

   Uses 2 packages plain dumpling wrappers, for the ready-wrapper route · Water as needed to wet and seal the ready-wrapper edges · Fresh homemade wrappers, instead of ready wrappers · Chicken-and-cabbage filling drawn about 1 tbsp per dumpling

10. 10

    Step 10: Once assembled, immediately cook the desired fresh batch by one of the boiling, pan-frying or steaming routes below. Freeze any uncooked dumplings immediately using the next action; do not refrigerate assembled raw dumplings, as their wrappers become soggy.

    Uses Assembled raw dumplings allocated to immediate cooking or freezing

11. 11

    Step 11: To freeze: keep the raw dumplings separate on parchment-lined trays, cover tightly with plastic wrap or clean food-storage bags, and freeze overnight until solid. Transfer the solid dumplings to freezer bags. Use within 3 months for best quality. Cook selected frozen dumplings without thawing by one route below, checking that their chicken filling is cooked through.

    Uses Uncooked assembled dumplings selected for freezing

12. 12

    Step 12: Boiling route only: bring a large pot of water to a boil. Add an uncrowded selected batch of fresh or frozen dumplings, stir gently to keep them from sticking, and return to a boil. Then simmer for 6–8 minutes, starting the timing after the water returns to a boil; fresh dumplings take the shorter end and frozen ones the longer end. Check from 6 minutes and continue until the wrappers are cooked and the chicken filling reaches 165°F/74°C. Lift out and drain. Repeat as needed for the desired batch.

    Simmer chicken dumplings · 6 minUses Fresh raw dumplings selected for this cooking route · Frozen raw dumplings selected instead of fresh, without thawing · A large pot of water, only for the boiling route

13. 13

    Step 13: Pan-frying route only: heat about 2 tbsp of the separate frying oil in a nonstick pan over medium-high heat. Add an uncrowded batch of selected fresh or frozen dumplings and fry until their bottoms are light golden brown.

    Uses Fresh raw dumplings selected for this cooking route · Frozen raw dumplings selected instead of fresh, without thawing · About 2 tbsp frying oil for this pan batch

14. 14

    Step 14: Pour a thin layer of pan water around the dumplings, cover and reduce the heat to medium-low. Cook until the wrappers are cooked through and the chicken filling reaches 165°F/74°C. If the water evaporates before they are ready, add a little more, cover again and continue. Once cooked through, let the water evaporate.

    Uses Lightly browned dumplings in the frying pan · Water to form a thin layer in the pan, with a little more only if needed to cook the dumplings through

15. 15

    Step 15: Uncover, return the heat to medium-high and fry for a few more minutes until the bottoms are crispy. Lift out the cooked dumplings, leaving excess pan oil behind. Repeat this pan-frying sequence for any further selected batch.

    Uses Cooked-through dumplings after the pan water has evaporated

16. 16

    Step 16: Steaming route only: line a steamer basket with perforated parchment paper and arrange an uncrowded selected batch of fresh or frozen dumplings. Steam over simmering external water at medium-high heat for 8–10 minutes, starting after steam is established. Fresh dumplings take the shorter end and frozen ones the longer end. Check from 8 minutes and continue until the wrappers are cooked and the chicken centre reaches 165°F/74°C. Keep water below the basket and top up with hot water if needed. Repeat for further selected batches.

    Steam chicken dumplings · 8 minUses Fresh raw dumplings selected for this cooking route · Frozen raw dumplings selected instead of fresh, without thawing · Water for the steamer, with hot top-ups as needed, only for steaming

17. 17

    Step 17: Serve dumplings cooked by the selected boiling, pan-frying or steaming route, with ready dipping sauce if desired. Do not run the same dumplings through all three cooking routes.

    Uses Drained boiled dumplings, if this route was selected · Crisp pan-fried dumplings, if this route was selected · Steamed dumplings, if this route was selected · Ready dumpling dipping sauce as desired, optional