Steamed Chicken Dumpling (6) Žk Recipe

Prepare aromatics

Finely chop the 2 scallion stalks, grate the ginger, and mince the garlic. Put them in a small bowl and set aside.

Combine filling

In a mixing bowl add 250 g ground chicken. Add 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp white pepper, 0.25 tsp salt, 1 tbs cornstarch, and the reserved aromatics (ginger, garlic, chopped scallions). Add 1 egg white. Using chopsticks or a spoon, mix vigorously in one direction until the mixture becomes tacky and slightly sticky (this helps create a cohesive filling).

Rest filling

Cover the bowl and refrigerate for 10–15 minutes to allow flavors to meld and the cornstarch to hydrate. If you must proceed immediately, the filling will still work but resting improves texture.

Prepare wrappers

Lay out the 6 dumpling wrappers on a clean work surface and keep them covered with a damp towel so they don’t dry out. Cut parchment into 6 small squares or prepare 6 napa cabbage leaves to line the steamer basket.

Portion filling

Scoop approximately 1 level tablespoon (about 12–15 g) of filling per wrapper and place it in the center of each wrapper. Smaller amounts reduce leaking; avoid overfilling.

Seal dumplings

With a small bowl of water nearby, use your finger to moisten the edge of the wrapper. Fold the wrapper over the filling to make a half-moon or bring edges up and pleat to create a purse shape; pinch firmly to seal, removing any trapped air. Repeat for all 6 dumplings. Lightly brush the bottom of each sealed dumpling with 1/6 of the reserved oil (or brush the parchment/cabbage) to prevent sticking.

Preheat steamer

Bring about 2–3 cm of water to a rolling boil in your wok or steamer pot. Place the lined steamer basket over the boiling water, cover, and let it preheat for 1 minute.

Steam dumplings

Arrange the 6 dumplings in a single layer on the parchment or cabbage, leaving space between them. Place the basket over boiling water, cover tightly, and steam over medium-high heat for 8–10 minutes. Dumpling wrappers should turn translucent and filling should reach an internal temperature of at least 74°C (165°F) — if you don’t have a thermometer, cut one open to check that the chicken is opaque and cooked through.

Rest before serving

Turn off the heat, leave the steamer covered for 1 minute to settle, then carefully remove dumplings with a spatula or tongs. Serve immediately with dipping sauce.

In a small bowl combine 2 tbs light soy sauce and 1 tbs black vinegar. Stir in 1 tsp chili oil if using, 0.5 tsp toasted sesame seeds, and 1 tbs very thinly sliced scallion. Mix and taste; adjust by adding more vinegar for tang or more soy for saltiness. Serve alongside the hot dumplings.