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1
For the dumplings: Place the cabbage in a large bowl, sprinkle it with salt and let sit for about 20 minutes.
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2
Wrap the cabbage in a cheesecloth or clean kitchen towel.
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3
Squeeze out and discard the excess liquid, then place the drained cabbage back in the bowl.
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4
Add the ground chicken, mushrooms, scallions, shallots, ginger, garlic, soy sauce, rice wine, sesame seed oil, and black pepper to the bowl with the cabbage.
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5
Using cleans hands, mix the filling until thoroughly combined.
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6
To test for seasoning, take a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side.
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7
Taste and if needed, add more soy sauce to the uncooked filling.
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8
Begin assembly of the dumplings.
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9
Lay one dumpling wrapper on a flat surface.
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10
Dip your finger in water and moisten the edge of the wrapper.
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11
Place about 1 heaping teaspoon of the filling in the center of the dumpling skin.
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12
Pick up the dumpling, fold it in half and pinch the center together.
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13
Starting from the center, make about 3-4 pleats on the right side of the dumpling.
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14
Repeat with the left side of the dumpling so that all the pleats point towards the center.
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15
This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape.
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16
Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.
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17
Prepare the dipping sauce by whisking together all the sauce ingredients.
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18
Set aside.
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19
To cook the dumplings, heat a large frying pan to medium-high heat with 1 tablespoon of oil.
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20
Place a single layer of the dumplings in the pan.
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21
Fry the dumplings for 1-2 minutes until the bottoms are golden.
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22
Carefully pour in about 1/4 cup of water and immediately place a tight fitting lid on the pan.
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23
Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes.
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24
Remove the lid and cook until all the water has evaporated.
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25
Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds.
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26
If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process.
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27
Serve warm with the dipping sauce.
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28
Note: If you would like to freeze the dumplings, place the baking sheet directly in the freezer for 4-5 hours after you have assembled them.
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29
Be sure that the dumplings are in a single layer and are not touching each other.
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30
Once the dumplings have frozen, you may transfer them to a sealed container.
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31
They can be kept in the freezer for a few months and should be cooked frozen.
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32
Add 1-2 additional minutes to the cooking time when pan-frying frozen dumplings.
