- prep time10 min
- total time 18 min
- serves 6
These chicken dumplings are quick and easy to make -- and impress!
½ cup of savoy cabbage, chopped (125 ml)
8 oz chicken thigh meat, skin and bones removed
1 Tbsp tamari (15 ml)
2 tsp sesame oil (10 ml)
1 tsp seasoned rice wine (5 ml)
1 tsp fresh ginger, minced (5 ml)
½ cup Enoki mushrooms (125 ml)
¼ cup chopped green onions (60 ml)
1 package of round dumpling wrappers
1. Put cabbage in a small bowl and sprinkle with a little salt. Leave for 5 minutes and then rinse and drain, squeezing out any excess moisture.
2. Chop the chicken finely and place in a medium sized bowl. Add tamari, sesame oil, rice wine and ginger and stir well. Add cabbage, mushrooms and green onions and stir to combine.
3. Lay 6 dumpling wrappers on a flat work surface and moisten the edges with water. Place about a teaspoon of filling in the middle, and holding the dumpling upright, crimp edges to seal. Repeat with the rest of the wrappers, until all of the filling has been used up.
4. Bring a large pot of water to a boil. Place a bamboo steamer over the pot and arrange dumplings in the basket, leaving a small space between so they don’t stick together. Put a lid on the steamer and steam until wrappers are translucent, about 6-8 minutes. Serve with some soy sauce for dipping.