Step 1

Sprinkle cabbage with salt, stir and set aside for 20 minutes. Squeeze excess liquid from the cabbage. Strain, discard liquid, and add to a large bowl.

Step 2

Add the rest of the filling ingredients to the bowl. Mix well to combine. Place mixture in fridge to chill.

Step 3

To assemble the dumplings, peel one wrapper off the stack and place in the palm of your non-dominate hand.

Step 4

Add about a 1/2 tbsp of filling to the center of the dough. Use your finger to add a little water to the edge of the wrapper. By making the edges damp, it will stick together when you fold the dough.

Step 5

Fold the dough in half, and pleat as desired (see note for tips!), making sure to press the edges together to create a tight seal.

Step 6

Use your fingers to slightly curve the dumpling, making sure the bottom is flat, so it can sit in the skillet. Place the wrapped dumplings pleat side up on a plate or tray lined with parchment, to prevent sticking. Cover with plastic wrap or a damp towel while you make the rest of the dumplings, so they don't dry out.

Step 7

Continue wrapping your dumplings until you use all of the wrappers (about 30 usually) in the pack. Leftover filling can be rolled into meatballs and fried.

Step 8

Combine all ingredients in a small bowl, and set aside.

Step 9

Place a non-stick skillet with a lid over medium-high heat. Add 2 tsp peanut oil to pan, and allow to heat up.

Step 10

Place about 8-10 dumplings (depending on the size of your skillet) flat side down, and pan-fry for 2-3 minutes, or until golden brown.

Step 11

Add 1/4 cup water, then quickly cover with lid to trap the steam. Steam for 4-5 minutes, or until most of the water has evaporated. Remove lid, add more oil if needed, and fry for another minute or two, then remove from skillet. Check for an internal temperature of 165F/74C to ensure that chicken is fully cooked.

Step 12

Repeat until all dumplings are fried. Serve warm with the dipping sauce.