Chicken, Cabbage & Walnut Dumplings

Glutinous, fresh and flavourful are the words I'd use to describe these mouth-watering dumplings. The chicken mince is combined with fresh vegetables, herbs and spices and placed inside a Gow Gee Wrapper which is pan fried then steamed until moist. A simple, easy and delicious recipe for when you're in the mood for dumplings! Say goodbye to takeout. 

If you prefer watching the video tutorial rather than reading, here's a video tutorial of this recipe.

Makes: 30 Dumplings  

Ready in: 40 minutes

Difficulty: ★☆☆

Ingredients:

250g chicken mince

Gow Gee Pastry, thawed (30 pack) 

1 cup cabbage, shredded

1 bunch coriander, chopped  

2 sprigs spring onion, sliced 

Handful of walnuts, chopped 

2 red chillies, sliced 

2 tbsp light soy sauce 

2 tsp sesame oil 

1 tsp ginger garlic paste

1/2 tsp chilli flakes

4 tbsp oil 

2 cups boiling water 

Salt to taste

Black pepper to taste

A small bowl of tap water 

Dipping sauce:

5 tbsp light soy sauce

2 chillies, sliced 

Handful of chopped coriander 

Handful of chopped spring onions

Method 

Heat 2 tbsp oil in a medium sized pan adding cabbage once warm. Sauté for 1 minute on medium heat then add soy sauce. Sauté for another minute and add walnuts. Cook until cabbage and walnuts have softened.

In a large bowl, place the cooked cabbage and walnut mixture (include the liquid from the pan) then add chicken mince, coriander, spring onions, chillies, sesame oil, ginger garlic paste, chilli flakes as well as salt/pepper to taste. Mix all ingredients thoroughly using your hands. 

Take one sheet of Gow Gee pastry and place it on your palm. Place 1 tsp of filling in the centre of the pastry. Dip your finger in water and run it along the edges of the pastry, folding over to seal the dumpling by creating a pleat. Alternatively you can use a fork to seal the edges. 

Repeat above step with remaining pastry. 

Heat a large pan on medium heat and add remainder of the oil. Add the dumplings to the pan, placing flat side down to brown for 2 minutes. Add 2 cups of hot water to the pan and cover with a lid. Simmer on low heat for 8-10 minutes or until all the water has evaporated. 

Meanwhile make dumpling dipping sauce by combining all the ingredients listed under 'dipping sauce'. Set aside. 

Remove dumplings from pan once soft and gelatinous to touch and place on a dish. Top with sesame seeds and serve while warm. Enjoy!

Notes 

Ensure the dumplings are sealed properly prior to cooking. Applying water on the edge of the pastry allows it to stick. 

When adding water to the pan, be mindful of the heat as water can spit back if pan is too hot. 

Add sugar and water to the dipping sauce if you prefer it to be mild in taste.

The dumplings freeze really well, store in a zip lock bag or air tight container and place it in the freezer. Use baking sheet in between the layers to stop the dumplings from sticking. Thaw in room temperature before cooking.