Step 1
In a large bowl, combine flour and a pinch of salt. Gradually add water while kneading to form a smooth dough. Cover and rest for 30 minutes.
Step 2
Finely chop the onion, cabbage, and garlic. Mince the chicken into small pieces if not using ground chicken.
Step 3
In a separate bowl, mix chicken, cabbage, onion, garlic, soy sauce, sesame oil, black pepper, and salt. Combine well and set aside.
Step 4
Divide the dough into small balls. Roll each into thin, round wrappers using a rolling pin.
Step 5
Place a small spoonful of chicken mixture in the center of each wrapper.
Step 6
Wet the edges with water and fold into a crescent shape, sealing the edges tightly.
Step 7
Arrange dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
Step 8
Steam over medium heat for 15–20 minutes, until the dumplings are cooked through and the dough turns translucent.
Step 9
Optional: Pan-fry the steamed dumplings in a bit of oil for a crispy bottom layer.
Step 10
Serve hot with dipping sauces like soy sauce mixed with vinegar and chili oil.
Step 11
Store leftovers in an airtight container in the fridge for up to 2 days; reheat by steaming again before serving.
