Step 1

Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.

Step 2

Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.

Step 3

Brush all four edges of the wrapper with water. (This helps it stick together.)

Step 4

Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

Step 5

Add about 1 to 2 inches of water into the bottom of your pan or wok. Make sure not to submerge the bottom layer of the steamer with water. Bring the water to a simmer.

Step 6

Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.

Step 7

Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.

Step 8

Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.