The ground chicken combined with the organic shredded cabbage, organic green onion, and organic garlic results in a flavorful filling, wrapped in a wonton wrapper.
I love Chinese food, but I don’t eat pork/ shellfish, so I don’t get to eat authentic Chinese food very often. That’s why I love these Homemade Ground Chicken and Cabbage Dumplings. They are my version of Chinese dumplings with ingredients that fit my diet.
How to Make Ground Chicken and Cabbage Dumplings
- In a large bowl, mix together ground chicken, the salted and strained shredded cabbage, green onion, minced garlic, and vegetable oil.
- 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.
- Heat two large cast-iron skillets on medium heat with 2 tablespoons of vegetable oil/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.
- After all the dumplings are done, return them to the skillets then add ¼ cup of Homemade Chicken Broth to each pan and immediately cover with a lid. Allowing 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!
Tips and Tricks
If you don’t have ground chicken, use ground turkey!
Salt your cabbage before adding it to the filling. Since cabbage contains a lot of water in it, it’s important to salt and massage the shredded cabbage first. To do this add 1 teaspoon of salt to the cabbage. Massage it then transfer the shredded cabbage to a strainer. Allow it to sit for 10 minutes so some of that water to drain off.
Looking For More Recipes?
Chicken Fried Rice with Cabbage
Homemade Chicken Broth From Scratch
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Ground Chicken and Cabbage Dumplings
Equipment
- 2 large cast iron skillets
Ingredients
- 1 lb ground chicken or ground turkey
- 1 ½ cup green cabbage shredded
- 1 teaspoon salt
- 1 green onion thinly sliced
- 1 garlic clove minced
- 2 tbsp vegetable oil/ ghee
- 24 Wonton Wrappers
- ½ cup chicken broth divided
Instructions
- Start by shredding the cabbage and adding the salt to it. Massage the salt into the cabbage for about 2 minutes. Then add the cabbage to a strainer and let it sit for 10 minutes.
- In a large mixing bowl add the ground chicken, shredded cabbage, green onion, minced garlic, and ghee. Give the meat mixture a good mix.
- Add about 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.
- Heat two cast-iron skillets on medium heat with 2 tbsp of ghee per pan. Once the oil is hot add add a couple of dumplings into the pan and fry on both sides.
- Fry until the wonton wrappers are nicely golden brown, about 3 – 4 minutes per side. Repeat until all the dumplings are done.
- Return the dumplings to the cast – iron skillets then add 1/4 cup of chicken broth to each skillet and 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.
- Cook until all the chicken broth is evaporated and the dumplings are crispy about 2 – 3 minutes.
- Serve with your favorite dipping sauce and enjoy!
Notes
Tips and Tricks
If you don’t have ground chicken, use ground turkey! Salt your cabbage before adding it to the filling. Since cabbage contains a lot of water in it, it’s important to salt and massage the shredded cabbage first. To do this add 1 teaspoon of salt to the cabbage. Massage it then transfer the shredded cabbage to a strainer. Allow it to sit for 10 minutes so some of that water to drain off.Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
