Ground Chicken and Cabbage Dumplings
Ground Chicken and Cabbage Dumplings are flavorful and so much better than store-bought. Made with lean ground chicken and shredded cabbage, these homemade dumplings are first pan-fried then steamed with chicken broth for extra deliciousness.
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Why This Recipe is So Good
These ground chicken and cabbage dumplings are a delicious take on traditional dumplings made with lean ground chicken instead of pork or shellfish.
Better than store-bought dumplings, these ground chicken dumplings are made with 6 ingredients and are so comforting and satisfying. They are basically potstickers because they are fried, then steamed in chicken broth for delicious flavor in every bite!
Great for meal prep or customizing. These chicken and cabbage dumplings keep nicely in the fridge and reheat really well. You can switch up the filling to your taste, by using ground turkey, adding scallions, ginger, shredded carrots, or bok choy.
Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Ground chicken. Lean ground chicken is used to keep these dumplings light but hearty. Ground turkey can be used instead.
- Cabbage. Thinly shredded cabbage adds more flavor to the ground chicken filling and keeps the chicken moist as it cooks.
- Wonton wrappers. Homemade or store-bought wonton wrappers. You’ll need 24 wrappers for this dumpling recipe.
- Chicken broth. Used to steam the dumplings adding even more flavor.
How to Make Ground Chicken and Cabbage Dumplings
Shred and salt cabbage
Salt your cabbage before adding it to the filling, since cabbage naturally contains a lot of water that can make your dumplings soggy.
Start by finely chopping or shredding green cabbage. Add it to a medium bowl with 1 teaspoon of salt, mix to combine, then transfer the shredded cabbage to a fine mesh strainer. Allow it to sit for 10 minutes, then squeeze out as much water from the cabbage as you can.
Make meat filling
In a large bowl, mix together ground chicken, the salted and strained shredded cabbage, green onion, minced garlic, and vegetable oil.
Stuff dumplings
Add 1 tablespoon of the meat mixture to a wonton wrapper. Moisten one the corners of the wonton wrappers with a little bit of water then fold into a triangle sealing thoroughly. Set aside and repeat with the remaining filling and wrappers.
Fry and steam dumplings
Heat two large cast-iron skillets on medium heat with 2 tablespoons of vegetable oil or ghee. Add the dumplings to the hot oil, then fry on both sides for 3 – 4 minutes until the wonton wrappers are golden brown. Set aside and repeat with the remaining dumplings.
Return cooked dumplings to the skillets. Add ¼ cup of Homemade Chicken Broth to each pan covering immediately with a lid. Allow the dumplings to steam for 3 minutes.
Remove the lids then allow the chicken broth to evaporate and the dumplings to get crispy again, 2 – 3 minutes. Serve with your favorite dipping sauce and enjoy!
Looking For More Recipes?
- Chicken Fried Rice with Cabbage
- Homemade Chicken Broth From Scratch
- Double Crust Chicken Pot Pie
- Chicken Breakfast Sausage Patties
- Chicken Broccoli Noodle Stir Fry
- Best Ever Chicken Fried Rice
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Ground Chicken and Cabbage Dumplings
Equipment
- 2 large cast iron skillets
- Medium bowl
Ingredients
- 1 ½ cup green cabbage shredded
- 1 teaspoon salt
- 1 lb ground chicken or ground turkey
- 1 green onion thinly sliced
- 1 garlic clove minced
- 24 Wonton Wrappers homemade or store-bought
- 4 tablespoons vegetable oil
- ½ cup chicken broth divided, low-sodium
Instructions
- Use a mandolin or a chef's knife to finely chop cabbage. Add it to a medium bowl with salt. Stir to combine then transfer cabbage to a fine mesh strainer set over a bowl. Allow the cabbage to drain for 10 minutes, then squeeze out as much water as you can.1 1/2 cup green cabbage, 1 teaspoon salt
- In a large mixing bowl, add the ground chicken, salted and drained cabbage, green onion, minced garlic, and a drizzle of oil. Stir until combined.1 lb ground chicken, 1 green onion, 1 garlic clove
- Add a tablespoon of the meat mixture to each wonton wrapper. Wet two of the corners with water, then fold the wonton wrapper into a triangle, closing the seams thoroughly. Repeat with remaining wonton wrappers and meat. You should have 24 dumplings.24 Wonton Wrappers
- Heat 2 large cast-iron or non-stick skillets over medium heat with 2 tablespoons of vegetable oil per pan. Once the oil is hot, add a couple of dumplings into the pan and fry on both sides until nicely golden brown, about 3 – 4 minutes per side. Repeat until all the dumplings are done.4 tablespoons vegetable oil
- Return the dumplings to both skillets, then add 1/4 cup of chicken broth to each skillet. Immediately cover with a lid. Allow the dumplings to steam for 3 minutes, then remove the lid and allow all the chicken broth to evaporate. Continue cooking until the wonton wrappers are crispy, about 2 – 3 minutes.1/2 cup chicken broth
- Serve with your favorite dipping sauce and enjoy.
