These steamed Chinese chicken dumplings are packed with ground chicken, cabbage, herbs and spices.
Instructions
1
Make the filling
2
Add the ground chicken, green onions, chopped cabbage, cilantro, ginger, salt and Chinese five spice to the bowl of a food processor. Cover it and process the ingredients until they're finely chopped. Add 2 tablespoons of water, then cover the bowl and process the ingredients until they're blended. Editor's Tip: Add the water one tablespoon at a time to get the right consistency. It should be smooth and sticky, but not so mushy you can't easily scoop it into the dumpling wrappers.
3
Form the dumplings
4
Place 1 tablespoon of the chicken mixture in the center of one wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a semicircle. Press the edges firmly to seal them together, pleating the front side into three to five folds. While holding the sealed edges, stand each dumpling on an even surface and press them down to flatten the bottom. Repeat the process with the remaining wrappers and filling. Cover the dumplings with storage wrap. Editor's Tip: Keeping the wrappers covered with a damp paper towel keeps them from drying out and makes it easier to fold and pleat them.
5
Steam the dumplings
6
Line a steamer basket with four cabbage leaves. Arrange the dumplings in batches 1 inch apart over the cabbage. Place them in a large saucepan over 1 inch of water. Bring the water to a boil. Cover and steam the dumplings for 10 to 12 minutes or until a thermometer inserted into them reads 165°F. Discard the cabbage. Repeat the process with the rest of the dumplings. Serve them with soy sauce. Editor's Tip: Although it might be tempting, don't skip the cabbage leaves. They help to prevent the dumplings from sticking to the steamer as they cook.
