Chinese New Year begins today and it’s easier than you think to celebrate at home! Dumplings are one of the traditional dishes always served at a Chinese New Year feast (along with long noodles, the longer they are supposedly the longer you’ll live!) and they are simple to prepare. If you don’t have a steamer basket, try using your vegetable steamer, if you don’t have cabbage leaves, try using parchment paper so the dumplings won’t stick to the bottom of the steamer.
1 lb ground chicken thigh
1/4 cup finely chopped green cabbage
6 shiitake mushrooms, stems removed and diced
2 green onions, diced
1 tsp fresh minced ginger
2 garlic cloves, minced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp grapeseed oil
salt to taste
round dumpling wrappers
Cook the chicken in grapeseed oil, breaking apart the meat until it’s cooked through and crumbled evenly. Add the cabbage, mushrooms, garlic, ginger, soy sauce (You can add more if you like it a little saltier)oyster sauce, green onion and sesame oil. Cook until cabbage is wilted.
Make the dumplings by placing a teaspoon of the mixture in the center of a wrapper. Place your finger in water and get the rim of the wrapper wet all the way around. Pinch the sides together to form a semi circle, making sure the edges are crimped closed. Steam in batches in a wok, filled with water and a steamer basket placed on top. Line the steamer with cabbage, then place one layer of dumplings in and steam for 5-7 minutes.
If you don’t want to bother with steaming you can also fry them. I place a little bit of oil in a frying pan, crisp up the flat part of the dumpling for a minute, then sprinkle drops of water on top. I cover the pan with a lid and it will steam the dumplings until they’re cooked, about 1-2 minutes.