Chicken Dumplings

• servings: 50 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 ½ lb of boneless chicken thigh

½ chopped Cabbage (around 1lb)

2 tbsp of Salt

3 stalks of Green Onion

1 ½ tbsp of Ginger (grated)

2 tbsp of Sesame Oil

1 tbsp of Dashi Powder or Chicken Powder

1 tbsp of Soy Sauce

1 tsp of White Pepper

50 Dumpling Wrapper

Directions

Cut the chicken thigh into small strips, and using a knife, start chopping and mincing the chicken. Using the side of the blade, press the chicken down to mash it. Keep repeating these steps until the chicken is thoroughly minced. ** I recommend using two knives to speed up the process. This will take around 7-8 minutes until the chicken is thoroughly minced. **

Add chopped cabbage to a large bowl and add in 2 tbsp of salt. Massage the cabbage for 2-3 minutes and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set the cabbage aside.

In another mixing bowl, add cabbage, minced chicken, grated garlic, chopped green onion, white pepper, sesame oil, chicken powder or dashi powder, and soy sauce. Mix in one direction till everything is combined. ** Take 1 tsp of the filling, and microwave for 15-30 minutes. Taste test to see if you need any more seasoning **

Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.

Boiled Dumplings

Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes. It will take around 8-10 minutes.

Pan-fried Dumplings

In a non-stick pan, drizzle in oil and turn the heat up to medium-high.

Once the pan is hot, add in the dumpling and pan-fry for 2 minutes.

Add in water until ¼ of the dump[ling is covered in the water. Put the lid on and let it cook for 8-9 minutes.