PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS

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Pan-Fried Chicken and Cabbage Dumplings image

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.

Provided by Wilson Tang

Categories     Appetizer     snack     Chicken     Chive     Green Onion/Scallion     Cabbage     Ginger     Peanut Free     Dairy Free

Yield Makes 20 dumplings and 2 cups sauce

Number Of Ingredients 18

For the dumplings:
10 ounces skinless chicken breast, finely chopped
6 ounces medium yellow Napa cabbage (approximately ⅕ cabbage), shredded
2 slices fresh ginger, ⅛ to ¼ inch thick, diced
2 scallions, finely chopped
1 teaspoon salt
1½ teaspoons sugar
1 tablespoon chicken powder (such as Lee Kum Kee)
1/4 teaspoon ground white pepper
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
20 Shanghai-style circular wrappers
2 tablespoons neutral oil
For the dumpling dipping sauce:
¾ cup light soy sauce
1 cup rice wine vinegar
3½ tablespoons sugar
1 tablespoon toasted sesame oil

Steps:

  • To make the dumplings:
  • In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
  • Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
  • Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
  • Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
  • DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
  • Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
  • Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
  • To make the dipping sauce:
  • Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
  • DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.

Oluga Yinka
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These dumplings are a must-try! They're so easy to make and they're always a hit with my guests.


Bobby
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I've made these dumplings several times now and they always turn out perfectly. They're a family favorite!


Waseem Iqbal
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These dumplings are a great way to use up leftover chicken. I also added some chopped carrots and celery to the filling.


Fonjindam Pride
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I made these dumplings vegetarian by using tofu instead of chicken. They were delicious!


Parshuram Regmi
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I'm not a fan of cabbage, so I substituted another vegetable in the filling. The dumplings still turned out great!


Natasha Gift
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I thought the dumplings were a little bland. I would have liked more flavor in the filling.


Mr.Goji54
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The recipe was easy to follow, but the dumplings didn't turn out as crispy as I would have liked.


Tulbdr “Tbn” Nepali
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I'm not sure what I did wrong, but my dumplings didn't turn out as good as I expected. The filling was a little dry and the wrappers were too thick.


Mosimanegape Mathule
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These dumplings are a great way to use up leftover chicken. They're also a fun and easy meal to make with kids.


Namat Khan
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I followed the recipe exactly and the dumplings turned out perfectly. They were crispy on the outside and juicy on the inside.


mehejabin mona
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Yummy!


Frederik Kuwabara Nimb
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These dumplings were easy to make and they turned out great! The chicken and cabbage filling was delicious and the wrappers were cooked to perfection.


ronnie ruto
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I'm not a big fan of cabbage, but these dumplings were still really good. The chicken filling was flavorful and the dumplings were cooked perfectly.


Shaniq trixsan Nyanzi
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These dumplings were so good! The chicken and cabbage filling was savory and juicy, and the wrappers were crispy and chewy. I will definitely be making these again soon.


BD FREE FIRE ID SELL
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I made these dumplings for a party and they were a huge success! Everyone loved them. The dumplings were easy to make and they turned out perfectly.


Uguumur Purevsuren
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The dumplings were delicious! The chicken and cabbage filling was moist and flavorful, and the wrappers were crispy and golden brown. I especially liked the addition of the ginger and garlic, which gave the dumplings a nice zing.


Safir Miah
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These dumplings were a hit with my family! The chicken and cabbage filling was flavorful and juicy, and the wrappers were cooked to perfection. I will definitely be making these again.