Japanese · Lunch
Chicken and Vegetable Dumplings
Steamed dumplings filled with minced chicken thigh, napa cabbage, scallion, and ginger, wrapped in thin dough and pleated by hand. Served with a soy-rice vinegar dipping sauce. Light, savoury, and juicy inside a tender wrapper, eaten with chopsticks as a dim sum plate.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
447Calories
31.2gProtein
19.8gFat
39.1gCarbs
2.7gSugar
2.5gFiber
1565mgSodium
129mgChol
4.8gSat Fat
520mgPotassium
68mgCalcium
2.8mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
Instructions
1
Prep
Salt the napa cabbage in a small bowl, let sit 10 minutes, then squeeze out released liquid firmly until dry.
2
Build
Combine ground chicken thigh, drained cabbage, scallion, grated ginger, soy sauce, sesame oil, and cornstarch; stir briskly for 1 minute until slightly sticky.
3
Wrap
Place filling in the center of each gyoza wrapper, wet the edge with water, and pleat closed into a crescent, pressing firmly.
4
Sear
Heat vegetable oil in a nonstick pan over medium-high heat and fry dumplings flat-side down for 2 minutes until bottoms turn golden brown and crisp.
5
Steam
Pour water into the pan, cover immediately, and steam over medium heat for 6 minutes until the water evaporates and wrapper tops look translucent.
6
Plate
Uncover and cook uncovered for 30 seconds until bottoms re-crisp, then arrange crisp-side up and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g chicken thigh
- 4.2 oz120g napa cabbage
- 22 scallion
- 2 tsp2 tsp ginger
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 2020 round gyoza wrapper (about 3.5 oz/100g total, a third of a standard 300g pack)
- 2 tbsp2 tbsp vegetable oil, for pan-searing (about 15% absorbed into the dumplings)
- 1/2 cup120ml water, for steaming
- 4 tbsp60ml soy sauce, for dipping
- 2 tbsp30ml rice vinegar, for dipping
- 1 tsp1 tsp chili oil, for dipping
