Ingredients:

  • 1 lb (450 g) Ground Chicken (Thigh recommended)
  • 1 cup, packed (120 g) Napa Cabbage, finely minced
  • 2 Tbsp (30 g) Fresh Ginger, peeled and finely grated
  • 1 tsp (5 g) Garlic, finely minced or pressed
  • 1/2 cup (50 g) Spring Onions (green parts only), sliced thinly
  • 1/4 cup (60 ml) Cold Chicken Broth or Water
  • 1 Tbsp (10 g) Cornstarch (Cornflour)
  • 2 Tbsp (30 ml) Soy Sauce (light or low sodium)
  • 1 Tbsp (15 ml) Oyster Sauce (optional)
  • 1 tsp (5 ml) Sesame Oil (toasted)
  • 1/2 tsp (3 g) Granulated Sugar
  • 1/4 tsp (1 g) White Pepper
  • Salt, To taste

Instructions:

  1. Prep the Cabbage: Finely mince the Napa cabbage. Place it in a sieve, sprinkle lightly with salt, and let sit for 5 minutes. Squeeze firmly to remove as much liquid as possible—this prevents a watery filling. Pat dry.
  2. Combine Aromatics: In the large mixing bowl, combine the ground chicken, prepped cabbage, grated ginger, garlic, and spring onions.
  3. Mix Seasoning Base: In a small cup, whisk together the soy sauce, oyster sauce, sugar, white pepper, and cornstarch until the cornstarch is dissolved. Set aside.
  4. Incorporate Binder: Pour the seasoning base over the meat mixture. Using a strong spoon or gloved hand, mix vigorously for 1 minute until the mixture begins to look sticky.
  5. Add Moisture (The Velvet Trick): While continuously stirring the mixture in one direction (e.g., clockwise only), slowly drizzle in the cold chicken broth or water, about 1 tablespoon at a time. The meat should absorb the liquid and become very sticky and homogenous, like a thick paste.
  6. Finish Mixing: Stir in the toasted sesame oil. Mix for one final minute until the filling clings tightly to the bowl.
  7. Test the Seasoning: This step is crucial. Heat a small non-stick pan over medium heat. Scoop out a teaspoon of the filling and sauté it until fully cooked (about 2–3 minutes). Taste the cooked patty for seasoning.
  8. Adjust and Chill: Add salt or more soy sauce/pepper to the main mixture if needed. Once seasoned to perfection, cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes (or up to 4 hours).
  9. Ready for Wrapping: The chilled filling will be firmer, drier on the surface, and much easier to handle and wrap into dumpling skins without tearing.