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Asian Chicken Dumplings

To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania
  • Total Time
    Prep: 40 min. Cook: 10 min./batch
  • Makes
    2.50 dozen


  • 1 pound ground chicken
  • 4 green onions, chopped
  • 1/2 cup chopped cabbage
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 2 tablespoons water
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • Cabbage leaves
  • Reduced-sodium soy sauce


  • Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
  • Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds.
  • Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
  • Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Nutrition Facts
1 dumpling: 45 calories, 1g fat (0 saturated fat), 10mg cholesterol, 109mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

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