Ingredients
Dumplings
- 450 g ground chicken
- 200 g Napa cabbage leafy portions 9 broad pieces; remove thick rigid ribs
- 40 g scallions finely sliced
- 10 g fresh ginger peeled and finely grated
- 1 tablespoon reduced-sodium soy sauce 15 ml
- 1 tablespoon cornstarch 8 g
- 1 1/2 teaspoons toasted sesame oil 7 g
- 2 teaspoons neutral oil 10 g
- 120 ml water plus small splashes if needed
Equipment
- 12-inch nonstick skillet with lid
- Saucepan
- Mixing bowl
- Broad silicone spatula
- Instant-read thermometer
Instructions
Prepare and cook
- Bring a saucepan of water to a boil. Blanch the Napa cabbage pieces for 30–60 seconds until flexible, then drain well and cool enough to handle.
- Mix the ground chicken with scallions, ginger, soy sauce, cornstarch and sesame oil until evenly combined. Divide into 9 equal portions.
- Brush the neutral oil over an unheated 12-inch skillet. Place 9 low chicken mounds in the pan, spaced apart. Drape one cabbage piece over each mound, shaping around the top and sides while leaving the bottom uncovered.
- Set over medium heat and cook for about 3 minutes to set the bases. Carefully pour the water around the dumplings, avoiding splashes, cover and gently steam for 8–10 minutes.
- Check the center of the largest mound with a thermometer: it must reach 165°F (74°C). If needed, add a little water, cover and continue, checking again. Once safely cooked, uncover and let excess water evaporate for 1–2 minutes, stopping before the bases scorch.
- Lift with a broad spatula and serve in 3 portions. Rice and extra dipping sauce are optional and excluded from the estimate.
Nutrition
Calories: 329kcalCarbohydrates: 8gProtein: 31gFat: 18gSaturated Fat: 3gFiber: 1.3g
Video
Notes
Nutrition is estimated per 3 of 9 dumplings using representative Perdue ground chicken label values plus measured cabbage, scallion, ginger, soy sauce, cornstarch and oils. Rice and extra dipping sauce are excluded. Contains soy and sesame; soy sauce may contain wheat.
Instructional video credit: CiCi Li, Napa Cabbage Chicken Blanket Dumplings. This recipe uses ginger and reduced-sodium soy sauce, with no egg, oyster sauce or dark soy sauce; the seasoning, portion size and timing differ. Follow this card and verify the chicken reaches 165°F/74°C.
Refrigerate within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or below. Use within 3 days and reheat to 165°F/74°C.