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1
Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger into a food processor and process until ground.
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2
Divide the mixture among the wrappers placing it in the center of each.
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3
A batch of filling typically takes about 16-20 wrappers depending on how much filling you put in each.
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4
I like to do about 1/2 tablespoon each.
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5
Brush all four edges of the wrapper with water.
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6
(This helps it stick together.)
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7
Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
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8
For the steam method: Add about 1 to 2 inches of water into the bottom of your pan or wok.
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9
Make sure not to submerge the bottom layer of the steamer with water.
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10
Bring the water to a simmer.
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11
Layering the steamer basket will cabbage leaves will help prevent the dumplings from sticking.
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12
Add in dumplings and cook for about 10 minutes until they are fully cooked.
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13
Discard cabbage and serve immediately.
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14
For the pan-fried method: Add the oil into a pan and saute dumplings for 2-3 minutes on one side until golden brown.
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15
Add some water (about 3-4 tablespoons) and place a lid over the pan to steam.
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16
They should be done once all of the water is absorbed.
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17
Serve immediately.
