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Handmade wheat wrappers enclose chicken, finely chopped cabbage and ginger, served with a measured soy-vinegar dip.

Chicken · ALWAYS FREE

Chicken & cabbage steamed dumplings

Handmade wheat wrappers enclose chicken, finely chopped cabbage and ginger, served with a measured soy-vinegar dip.

2 hr 20 minEstimated total time40 dumplings; 8 per servingYieldOriginalRecipe Pinboard
Home cookingMeasured portions
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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

Let’s make it

  1. Mix 13.76 oz flour with the 7.76 oz warm water and salt. Knead for 5 minutes until cohesive, cover and rest 30 minutes. Reserve the remaining 0.353 oz flour for rolling.
  2. Meanwhile mix chicken, finely chopped cabbage, scallions, ginger, sesame oil and 0.705 oz soy sauce. Cover and refrigerate while rolling wrappers. Wash hands and surfaces after handling raw chicken; do not taste raw filling.
  3. Divide dough into 40 equal pieces and keep covered. Using only the reserved flour as needed, roll each into a circle about 3 1/2 inches (9 cm) across, thinner at the edge. Divide filling evenly among 40 wrappers, roughly 0.811 oz each. Fold into half-moons, press out trapped air and pinch the edges firmly closed.
  4. Line steamer baskets with perforated parchment suited to the steamer. Arrange dumplings with gaps, cover and steam over steadily simmering water for 15-18 minutes per batch, until several dumpling centers reach 165°F (74°C). Keep water below the basket, replenish as needed and keep uncooked dumplings refrigerated between batches. A two-tier steamer taking 20 dumplings per batch needs two batches; allow longer for smaller equipment.
  5. Mix remaining 0.705 oz soy sauce with vinegar for dip. Serve eight dumplings with one-fifth of the dip per portion. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C). Flour and ordinary soy sauce contain wheat; the dairy-free tag requires milk-free ingredient labels.
Go deeper: Chicken dumplings: thin edges, firm seals and a temperature check →

Estimated nutrition

Per serving · 1 of 5
Calories
510 kcal
Protein
30.6 g
Total carbohydrate
65.1 g
Total fat
13.6 g
Total sugars
1.8 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling, wrapper flour and the measured dipping sauce are included. Forty equal dumplings divided into five portions define yield. Discarded dusting flour or uneaten dip can lower actual intake; no unmeasured loss factor is invented.

View the ingredient calculations · Source 1

Why it’s in this collection

  • Dairy-Free: Complete ingredient review of Chicken & cabbage steamed dumplings: all-purpose flour; warm water; raw ground chicken; green cabbage; scallions; peeled fresh ginger; sesame oil; plain soy sauce; distilled vinegar; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.

    Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.

    Supporting reference
Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance

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