Ingredients:

  • cups All-Purpose Flour (plus extra for dusting)
  • teaspoon Salt (for dough)
  • /4 cup Hot Water (just off the boil)
  • /4 cup Cold Water
  • lb Ground Chicken (thigh meat preferred)
  • cup packed Napa Cabbage (finely shredded and squeezed dry)
  • /2 cup Scallions (green parts only, finely chopped)
  • tablespoon Fresh Ginger (finely minced)
  • teaspoon Garlic (finely minced)
  • tablespoons Light Soy Sauce
  • tablespoon Shaoxing Rice Wine (or dry sherry)
  • teaspoon Toasted Sesame Oil
  • /2 teaspoon White Pepper
  • teaspoon Sugar
  • tablespoon Cornstarch
  • Neutral Oil (for cooking)
  • Water or Stock (for cooking)

Instructions:

  1. Make the Dough: Combine flour and salt. Gradually add hot water, mixing until shaggy. Slowly add cold water until a cohesive dough forms. Knead vigorously for 8–10 minutes until smooth. Wrap tightly and rest at room temperature for a minimum of 30 minutes.
  2. Prepare the Cabbage: Finely chop the Napa cabbage. Place in a bowl, sprinkle with a pinch of salt, let sit for 10 minutes, then squeeze out as much moisture as physically possible using a clean tea towel.
  3. Mix the Filling: In a large bowl, combine the ground chicken, squeezed cabbage, ginger, garlic, and scallions.
  4. Season the Filling: Add soy sauce, rice wine, sesame oil, white pepper, and sugar to the meat mixture. Mix vigorously in one direction until the mixture becomes sticky and emulsified. Stir in the cornstarch last to bind.
  5. Form Wrappers: Divide the rested dough into equal pieces. Roll each piece into a ball, then use a rolling pin to flatten and thin out into 3–4 inch diameter circles, ensuring the edges are slightly thinner than the centre.
  6. Assemble the Dumplings: Hold a wrapper. Place a teaspoon of filling in the centre. Moisten the edges with water. Fold the wrapper in half over the filling to create a half-moon shape. Crimp and pleat the edges securely to seal tightly.
  7. Cook the Dumplings (Pan-Fry Method - Potstickers): Heat 1 tbsp oil in a non-stick pan over medium-high heat. Arrange dumplings flat-side down and cook until the bottoms are golden brown (3–4 minutes). Pour in ¼ cup of water, immediately cover, and steam until the water evaporates and the chicken is cooked through (about 6–8 minutes). Remove lid and let the bottoms crisp up again if necessary.
  8. Serve immediately with desired dipping sauce.