Lighter than pork but just as comforting, chicken-and-chive is the dumpling a lot of grandmothers made on weeknights. Garlic chives (jiu cai) are the soul of it — regular chives or scallions work if you can't find them. Makes about 36.
The filling
- 1 lb (450 g) ground chicken (thigh, not breast — juicier)
- 1 cup garlic chives, finely chopped (or 4 scallions)
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce · 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tsp sugar · ½ tsp white pepper · ½ tsp salt
- 1 tbsp cornstarch (helps lean chicken hold together)
Make the filling
Mix everything in one direction until tacky. If it looks loose, the cornstarch plus a few minutes in the fridge firms it up. Keep chicken filling cold until you wrap.
Wrap and seal
A spoonful per wrapper, press the air out, and seal the entire rim. Lean chicken is less forgiving than pork — a weak seal leaks the juices you worked to keep in. For a consistent edge across the whole batch, a dumpling stamp presses each one the same in a single motion.
Cook
Steam for 8–10 minutes over simmering water, or boil with the float-and-add-cold-water method. Chicken must be cooked through — give them the extra minute.
A quick dipping sauce
Equal parts soy sauce and black vinegar, a few drops of sesame oil, and chili crisp to taste.
Frequently asked questions
Can I use ground turkey instead?
Yes — same method, same amounts.
What are garlic chives?
Flat, garlicky chives common in Asian markets. Scallions are the easiest substitute.