Steamed Asian Chicken Dumplings
Wonton-wrapper chicken dumplings filled with cabbage, ginger, garlic and sesame, steamed in an Instant Pot steamer basket. Built on Chinese wonton wrappers and technique despite the book's Japanese section.
🍽️ Makes 15
Ingredients
| 15 | wonton wrappers, 3.5 inch square | |
| 0.5 pound | 225 g | chicken, chopped very small |
| 1 tbsp | 15 ml | ginger root, minced |
| 0.5 cup | 120 ml | shredded purple cabbage |
| 1 tbsp | 15 ml | sesame seeds |
| 1 tbsp | 15 ml | rice vinegar |
| 3 tbsp | 45 ml | soy sauce |
| 1 | egg | |
| 1 clove | garlic, chopped |
Instructions
- In a medium bowl, combine the chopped chicken, ginger, cabbage and garlic; toss together.
- Add the rice vinegar, soy sauce, sesame seeds and egg and mix until well combined.
- Lay the wonton wrappers on a flat surface, separating each one. Dip a finger in water and wet the edges all the way around each square. Place about 2 tablespoons of filling in the center, fold the wrapper in half and press the edges to seal well. Set the dumplings aside as you seal them.
- Place the dumplings in an Instant Pot steamer basket, trying not to let them touch (they get sticky; work in batches if needed). Add about 1 1/2 cups water to the Instant Pot, lower in the steamer basket, press "Steam" and set the timer to 7 minutes on low pressure.
- When the timer goes off, quick-release the pressure by carefully opening the steam valve. Serve the dumplings hot with your favorite Asian dipping sauce.