Chicken Napa Cabbage Dumplings

Juicy, savory Chicken Napa Cabbage Dumplings are one of the easiest homemade dumplings to make and one of the most comforting. These dumplings are filled with ground chicken, salted napa cabbage, garlic, and a few simple seasonings that create a flavorful, tender filling that's never dry.

Jump to:

• Why This Dumpling Filling Works
• Ingredients
• How to Prepare the Napa Cabbage
• How to Make the Dumpling Filling
• How to Wrap Dumplings
• How to Cook Chicken Dumplings
• Dumpling Sauce (Simple & Classic)
• Storage & Freezing
• Chicken Napa Cabbage Dumplings Recipe
• Pin for later!

This is the exact dumpling filling I used in my recent dumpling workshop - simple, approachable, and perfect for beginners.

Whether you boil them into classic 水餃 (shui jiao) or pan-fry them into crispy potstickers, this filling works beautifully both ways.

Why This Dumpling Filling Works

There are a few key things that make this recipe especially good:

• Salted and wilted napa cabbage removes excess moisture so your filling isn't watery.
• Vegetarian oyster sauce adds umami without overpowering the chicken.
• Sesame oil and white pepper give it that classic dumpling aroma.
• Water or chicken stock is critical - it keeps the filling juicy and tender after cooking.

That last step is the secret. Without added liquid, chicken dumplings can turn dense or dry.

Ingredients

Here's what you'll need:

• 2 cups napa cabbage, finely chopped and wilted with salt
• 2 lb ground chicken
• 2 green onions, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ginger, minced
• 2 tablespoons vegetarian oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon white pepper (optional)
• 4 tablespoons water or chicken stock

You'll also need:

• Dumpling wrappers (store-bought is totally fine)
• A small bowl of water for sealing

How to Prepare the Napa Cabbage

This step matters.

1. Finely chop napa cabbage.
2. Sprinkle with about ½ teaspoon salt and mix.
3. Let sit 10-15 minutes until softened.
4. Squeeze out as much liquid as possible.
5. Measure out 2 cups after squeezing.

Removing excess moisture prevents soggy dumplings and keeps the filling cohesive.

How to Make the Dumpling Filling

In a large bowl:

1. Combine ground chicken, green onions, garlic, oyster sauce, soy sauce, sesame oil, and white pepper.
2. Mix in one direction (this helps create better texture).
3. Slowly add water or chicken stock while mixing.
4. Continue stirring until the mixture becomes slightly sticky and cohesive.

The filling should feel moist but not loose.

How to Wrap Dumplings

1. Place 1 tablespoon of filling in the center of a dumpling wrapper.
2. Dip your finger in water and lightly moisten the edge.
3. Fold in half and press to seal.
4. Pleat if desired.

Don't overfill - it makes sealing harder and increases the risk of bursting during cooking.

@ohsnapletseat

How to wrap dumplings! I'm still trying to master this! I'm a lot better now but still not to this level 😆 by the way you don't NEED to make those pleats but I think they look so pretty! Anyway recipe link in bio!! #asianfood #dumplings #chinesedumplings #cooking #cookingathometiktoktv #cookingtiktok #wrappingdumplings #dumplingwrapper #chinesefood #chineserecipes

♬ 人生のメリーゴーランド（ハウルの動く城） - Kazumi Tateishi Trio

How to Cook Chicken Dumplings

To Boil (Traditional Shui Jiao 水餃)

1. Bring a large pot of water to a rolling boil.
2. Add dumplings and stir gently to prevent sticking.
3. When the dumplings float to the surface, add ½ cup of cold water to the pot.
4. Let the water return to a boil, then cook for 2-3 more minutes.

The dumplings should be fully cooked and the filling should reach 165°F internally.

To Pan Fry (Potstickers / 鍋貼)

1. Heat oil in a non-stick or well-seasoned pan.
2. Add dumplings flat-side down.
3. Cook until bottoms are golden brown.
4. Add about ¼ cup water and immediately cover.
5. Steam 5-6 minutes until water evaporates.
6. Remove lid and crisp bottoms again for 1-2 minutes.

To Steam (Steamed Dumplings / 蒸餃)

Bring water to a boil in a wok or pot fitted with a steamer.

• Line the steamer with parchment paper (poke small holes in it) or napa cabbage leaves to prevent sticking.
• Place dumplings inside, leaving space between them.
• Cover and steam over medium-high heat.
• Steam for:
  • 8-10 minutes for fresh dumplings
  • 10-12 minutes if cooking from frozen

The wrappers should look slightly translucent and the filling should reach 165°F internally.

Let dumplings rest for 1-2 minutes before serving so the juices settle.

Dumpling Sauce (Simple & Classic)

Mix together:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional: chili oil, minced garlic, sliced green onions, anything you like!

Storage & Freezing

To freeze:

1. Place uncooked dumplings on a tray lined with parchment.
2. Freeze until solid.
3. Transfer to freezer bag.

Do not thaw before cooking - cook directly from frozen and add 1-2 extra minutes.

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