Three-Way Chicken Dumplings

Ingredients

• 500 g Boneless, skinless chicken thighs (Cut into large cubes then finely chop)
• 12 pieces Chinese cabbage leaves (dumpling wrappers) (Wash, dry and cut into 10 cm squares)
• 1 small White onion (Separate the bulb and roots, finely chop the bulb)
• 2 stalks Scallion (or green onion) (Slice into thin rounds)
• 2 cloves Garlic clove (Finely chop)
• 1 cm Fresh ginger (Peel and grate)
• 2 tbsp Soy sauce (Gluten‑free tamari if needed)
• 1 tbsp Oyster sauce (Adds umami)
• 1 tsp Sesame oil (Flavoring, do not heat for too long)
• ½ tsp White pepper (Ground)
• 1 tsp Chili powder (For the spicy oil version)
• ½ tsp Sichuan pepper (Lightly toasted to release aromas)
• 500 ml Frying oil (peanut or sunflower) (Frying temperature 160 °C)
• 500 ml Chicken broth (For the soup version)
• ½ tsp Salt (Adjust to taste)

Instructions

1. Prepare the vegetables

   Separate the onion bulb, finely chop it. Slice the scallion stems into rounds. Mince the garlic and grate the ginger. Set each component aside separately.

   Time: PT5M

2. Cut the chicken

   Remove the skin and excess fat from the thighs, cut into large cubes then finely chop in the mixing bowl.

   Time: PT5M

3. Prepare the filling

   In the bowl, add the minced chicken, onion bulb, scallion rounds, garlic, ginger, soy sauce, oyster sauce, sesame oil, white pepper, chili powder (optional) and salt. Mix until you obtain a homogeneous, slightly pasty mixture.

   Time: PT7M

4. Prepare the cabbage leaves

   Wash the leaves, dry them and cut into squares of about 10 cm. Set aside half of the leaves for the fried version, the other half for the boiled version.

   Time: PT3M

5. Assemble the dumplings (fried version)

   Place a teaspoon of filling in the center of a leaf, fold the leaf diagonally and pinch the edges to form tight folds. Ensure the fold is well sealed to prevent the filling from escaping during frying.

   Time: PT5M

6. Assemble the dumplings (boiled version)

   Place a teaspoon of filling in the center of a leaf, simply fold in half, lightly press the edges, moisten the corners, then fold them over themselves to fully seal.

   Time: PT5M

7. Fry the dumplings

   Heat the frying oil to 160 °C. Submerge the dumplings in the oil, turn them regularly and cook 3 to 4 minutes until golden and crispy. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 160°C

8. Cook in water (soup)

   Bring the broth to a boil. Submerge the boiled dumplings, ensuring they do not stick together or to the bottom. Cook 7 to 8 minutes, then add a glass of cold water to keep a slightly crunchy texture. Remove with a slotted spoon.

   Time: PT8M

   Temperature: 100°C

9. Prepare the spicy oil sauce

   In a bowl, combine the chili powder, minced garlic, Sichuan pepper, a pinch of salt and the scallion rounds. Heat the sesame oil to very high temperature (≈200 °C) and pour it over the mixture. Add a splash of soy sauce and stir to coat the already cooked dumplings (fried or boiled).

   Time: PT4M

   Temperature: 200°C

10. Serving

    Arrange the fried dumplings, soup dumplings, or those coated in spicy oil on plates. Serve immediately with extra soy sauce or a sweet‑spicy sauce of your choice.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g