Chicken, Cabbage & Ginger Dumplings

Fact: adding cabbage to dumplings makes the filling a whole lot softer. It's less like a dry meatball inside of there and more like a juicy piece of meatloaf. I always get questions about what kind of dumpling wrappers I use and since I'm too lazy to make homemade dumpling dough, I buy gyoza wrappers from a local Chinese grocery store in Cleveland. (Nee How in North Olmsted or any of the grocery stores in Cleveland's Asia Town.)

If you think about it - a dumpling is very similar to certain food from other cultures, like a pierogi or an empanada. Meat or veggies stuffed into dough. I've learned about the common ingredients that are used in Asian cooking from following other food bloggers for years but also even just going out to eat at my favorite Chinese restaurants in Cleveland and seeing what's used in the food I order! So from there, I take what flavors I like and use them in my kitchen. I'm so thankful for Asian cuisine - I seriously cannot get enough of everything dumpling and noodle related. 

Ps - if you prefer a slippery dumpling texture instead of the pan fried crisp, you can boil them for about 8 minutes (they should float when they are done.)

What you need:

• 40-50 circle dumpling wrappers
• 1 lb ground chicken (I prefer dark meat...way juicer!)
• 1/2 head of cabbage, finely shaved
• 1 egg
• 1/2 tbsp minced ginger
• 2 minced garlic cloves
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1 tsp salt

What to do:

1. Combine all of the ingredients except (except the dumpling wrappers) in a large bowl and let it marinate and combine for 15 minute in the fridge.
2. Place about 1 teaspoon of filling in each dumpling and fold. (There are folding examples on my IG highlights.)
3. Freeze whatever you don't plan on eating for up to a two months in a zip lock bag.
4. Pour about 2 tablespoons of canola oil into a large non-stick skillet and place the dumplings face down in the hot oil. Cook until the bottoms brown a bit (about 5 minutes) and then add 1/3 cup of hot water to steam them. Cover with a lid immediately after adding the water and cook for another 5-7 minutes until the dumplings are steamed.
5. Serve with chili oil or a mixture of black vinegar and fresh ginger.