Recipe: Homemade Chicken and Cabbage Dumplings

These dumplings will fill you up, and you can sneak in extra veggies like carrots and mushrooms for a nutritional boost.


Photo by Asia Bradlee

Is there anything better than a steaming hot dumpling doused in a splash of salty soy sauce and sprinkled with tangy green onions? Dumplings are one of the ultimate comfort foods and are surprisingly easy to make. Plus, since they require a little bit of work, they’re a great activity for the entire family to take part in.

You can either use homemade dough or store-bought dough—although the latter will save you a lot of time—and you can create the filling to fit your preferences. Chicken, tofu, shrimp, and additional vegetables are all healthy options. Most of the ingredients can be found at your local Asian food store—I found all my ingredients at H Mart.


  • ½ pound ground chicken—cooked
  • ¼ cup chopped green onions
  • ¼ cup shredded Napa cabbage
  • 2 tsp low sodium soy sauce
  • 2 tsp sesame oil
  • ½ tsp salt
  • 1 ½ tsp ground ginger
  • 1 pack of dumpling wrappers
  • Bowl of water
  • Extra soy sauce for dipping
  • Extra sesame oil for pan frying (if desired)


To shred the Napa cabbage, use a food processor or high speed blender and pulse. In a bowl, combine all of the ingredients except the wrappers.

Take a dumpling wrapper and place a spoonful of filling in the center, about a teaspoons worth.

Dip your finger in the bowl of water and spread it around the edges of the wrapper. Fold the wrapper in half and pinch the sides together to create a seal. Place the finished dumplings on a floured surface or on parchment paper so they don’t stick.

Bring a pot of water to boil. Boil the dumplings until they float–this means they’re done.

If desired, heat the sesame oil on high and quickly pan fry the dumplings after boiling for extra flavor and a little more texture.

Serve hot with a drizzle of soy sauce and sprinkle of green onions.