17-Min Napa Cabbage Chicken Blanket Dumplings
Napa Cabbage Chicken Blanket Dumplings are juicy, easy, and ready in just 17 minutes—no wrappers or folding needed!
Ingredients
For the filling
- 1 pound ground chicken
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 large egg
- 1 tablespoon cornstarch
- 5 stalks scallions, thinly sliced
For the blanket dumplings
- 9 pieces Napa cabbage leaves, green leafy parts only, or replace with green cabbage
- 1 tablespoon cooking oil
- ¾ cup water
For the finishing sauce
- 1 stalk scallion, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon chili oil
Instructions
- To blanch the Napa cabbage: Bring a large pot of water to a boil. Add the green leafy portions of the Napa cabbage leaves and blanch for about 30 seconds, until softened. Remove, drain well, and set aside.
- To make the filling: In a large mixing bowl, combine the ground chicken, oyster sauce, dark soy sauce, sesame oil, egg, and cornstarch. Mix until well combined. Add the scallions and mix again until evenly distributed.
- To assemble the blanket dumplings: With the pan off the heat, add the cooking oil. Divide the chicken filling into 9 portions directly in the pan, leaving a little space between each one. Place a blanched Napa cabbage leaf over each portion like a blanket, then gently shape the Napa cabbage around the top and sides. There is no need to fold or seal it; the bottom of the chicken remains directly against the pan.
- To pan-fry the blanket dumplings: Place the pan over medium heat and cook for about 1 minute, until the bottoms of the chicken begin to set.
- To steam the blanket dumplings: Carefully pour the water into the pan. Cover and cook for about 6 minutes, or until the chicken is completely cooked through and reaches an internal temperature of at least 165°F (74°C).
- To crisp the bottoms: Remove the lid and continue cooking for about 1 minute, until the excess water has evaporated and the bottoms are golden.
- To serve: Finish with the sliced scallion, soy sauce, and chili oil. Serve immediately.
Video
Notes
- Use the green leafy portions: The thinner parts of Napa cabbage soften quickly and are easier to shape over the chicken filling.
- Think “blanket,” not “wrapper”: Place the Napa cabbage over the chicken and gently shape it around the top and sides. There is no folding or sealing.
- Drain the Napa cabbage well: Excess water can add unnecessary moisture to the pan.
- Start with a cold pan: Assemble all 9 blanket dumplings off the heat so they begin cooking at approximately the same time.
- Set the bottoms first: The initial 1-minute pan-fry is just to begin setting the chicken; the bottoms don't need to become golden yet.
- Add the water carefully: Water may splatter when it comes in contact with the hot oil.
- Cook the chicken thoroughly: Ground chicken should reach at least 165°F (74°C) in the center.
- Let the water cook off: After steaming, allow the excess moisture to evaporate so the bottoms can become golden.
- Napa cabbage substitute: Green cabbage can work, but it may need a little longer to blanch until softened.
- Protein swap: Ground pork or shrimp can also work with this blanket method; adjust the cooking time as needed.