Make the Filling

1. Combine the Ingredients: In a large bowl, mix ground chicken (or plant-based alternative), chopped green onion, finely chopped ginger, sesame oil, salt, soy sauce, vegetable oil, and a large egg until well combined.
2. Prepare the Cabbage: Cut the Chinese cabbage into thin strips and then chop into small pieces. Sprinkle with an extra teaspoon of salt and let sit for 30 minutes to draw out excess moisture.
3. Mix Cabbage with Filling: Squeeze the excess water from the cabbage and incorporate it into the chicken mixture, ensuring a well-blended filling.

Make the Dough

4. Form the Dough: In a separate bowl, combine the flour and water until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Divide and Shape: Divide the dough in half and shape each half into a roll. Cut each roll into ½-inch pieces.
6. Roll Out Wrappers: Roll each piece into a ball, then flatten it and roll out into thin, round wrappers.

Assemble Dumplings

7. Fill and Seal: Place a wrapper in your palm, add a tablespoon of filling in the center, fold the wrapper in half, and pinch the edges together to seal. Repeat with remaining wrappers and filling.

Cooking Options

Pan-Fry

• Heat Oil: Heat ½ tablespoon vegetable oil in a frying pan over medium heat.
• Cook Dumplings: Arrange the dumplings in the pan, cover, and cook for 3 minutes. Add ⅓ cup water, cover again, and continue cooking until the water evaporates and the dumplings are golden brown.

Boil

• Boil Water: Bring a large pot of water to a boil.
• Cook Dumplings: Add 20-25 dumplings and 1 tablespoon of oil. Cover and cook until the dumplings float to the surface. Add 1 cup of water and repeat the process until the dumplings are fully cooked. Use a slotted spoon to transfer them to a serving dish.