Korean · Dinner
Steamed Chicken Dumplings
Steamed dumplings filled with ground chicken thigh, napa cabbage, scallion, ginger, and garlic, wrapped in thin dough and cooked in a bamboo steamer until translucent. Served with a soy-vinegar dipping sauce sharpened with sesame oil and scallion, the filling stays juicy and lightly seasoned with a clean savoury finish.
$4
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
355Calories
28.6gProtein
14.1gFat
31.8gCarbs
2.5gSugar
2.2gFiber
1483mgSodium
134mgChol
3.4gSat Fat
556mgPotassium
67mgCalcium
2.9mgIron
0.5mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Salt the napa cabbage in a bowl, let sit 10 minutes, then squeeze out excess liquid by hand until dry.
2
Build
Combine ground chicken thigh, squeezed cabbage, scallion, garlic, ginger, 1 tsp sesame oil, 1/2 tsp soy sauce, salt, and black pepper in a bowl; mix until uniform and slightly tacky.
3
Stuff
Place a scant tablespoon of filling in the center of each dumpling wrapper, wet the edge with water, fold in half and pleat to seal.
4
Steam
Arrange dumplings in a single layer in a lined bamboo steamer over boiling water on high heat; steam 10 minutes until wrappers turn translucent.
5
Plate
Whisk together 1 tbsp soy sauce, rice vinegar, 1/2 tsp sesame oil, gochugaru, and sliced scallion; serve dumplings with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground chicken thigh
- 4.2 oz120g napa cabbage
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- pinch of black pepper
- 1616 round dumpling wrappers (about 2.5 oz/70g)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp gochugaru
- 11 scallion
