PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS
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
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.
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Oluga Yinka
[email protected]These dumplings are a must-try! They're so easy to make and they're always a hit with my guests.
Bobby
[email protected]I've made these dumplings several times now and they always turn out perfectly. They're a family favorite!
Waseem Iqbal
[email protected]These dumplings are a great way to use up leftover chicken. I also added some chopped carrots and celery to the filling.
Fonjindam Pride
[email protected]I made these dumplings vegetarian by using tofu instead of chicken. They were delicious!
Parshuram Regmi
[email protected]I'm not a fan of cabbage, so I substituted another vegetable in the filling. The dumplings still turned out great!
Natasha Gift
[email protected]I thought the dumplings were a little bland. I would have liked more flavor in the filling.
Mr.Goji54
[email protected]The recipe was easy to follow, but the dumplings didn't turn out as crispy as I would have liked.
Tulbdr “Tbn” Nepali
[email protected]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
[email protected]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
[email protected]I followed the recipe exactly and the dumplings turned out perfectly. They were crispy on the outside and juicy on the inside.
mehejabin mona
[email protected]Yummy!
Frederik Kuwabara Nimb
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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.