Prep the Filling: Finely chop your veggies (napa cabbage and green onions). Combine ground chicken, veggies, soy sauce, hoisin, sesame oil, white pepper, garlic, and ginger in a bowl. Mix it up until fully combined. (Your hands are your best tools here!)

Assemble the Chicken and Veggie Dumplings: Lay out a dumpling wrapper. Add about 1 tbsp of filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold in half, press to seal, and pleat if you’re feeling extra. Repeat for all 40.

Lay out a dumpling wrapper.

Add about 1 tbsp of filling to the center.

Dip your finger in water and wet the edges of the wrapper.

Fold in half, press to seal, and pleat if you’re feeling extra. Repeat for all 40.

Cook (or Freeze) The Chicken and Veggie Dumplings: For Immediate Eating: Heat 1 tbsp sesame oil in a nonstick pan over medium-high heat. Add the chicken and veggie dumplings in a single layer (don’t overcrowd!). Cook for 2–3 minutes until golden brown on the bottom. Add ¼ cup water to the pan, cover, and steam for 5–7 minutes until cooked through. Remove the lid and cook another minute to crisp up the bottoms. Serve hot with your favorite dipping sauce. For Freezing: Arrange uncooked chicken and veggie dumplings on a sheet pan in a single layer. Freeze for 6 hours, then transfer to an airtight container.

For Immediate Eating: Heat 1 tbsp sesame oil in a nonstick pan over medium-high heat. Add the chicken and veggie dumplings in a single layer (don’t overcrowd!). Cook for 2–3 minutes until golden brown on the bottom.

Add ¼ cup water to the pan, cover, and steam for 5–7 minutes until cooked through.

Remove the lid and cook another minute to crisp up the bottoms.

Serve hot with your favorite dipping sauce.

For Freezing: Arrange uncooked chicken and veggie dumplings on a sheet pan in a single layer. Freeze for 6 hours, then transfer to an airtight container.