Asian Chicken Dumplings (Two Ways)

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

Divide the mixture among the wrappers placing it in the center of each. A batch of filling typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each. Brush all four edges of the wrapper with water. (This helps it stick together.) Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

For the steam method:
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. Layering the steamer basket will cabbage leaves will help prevent the dumplings from sticking. Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.

For the pan-fried method:
Add the oil into a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add 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.