Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, cabbage, green onions, ginger, garlic, mushrooms, sesame oil, rice vinegar (or grape juice), and soy sauce.
- Mix thoroughly until well combined.
- Layer a spoonful of the mixture in ramekins, followed by a wonton wrapper. Repeat until nearly full.
- Pour about ⅓ cup of water into each ramekin and seal with two more wonton wrappers.
- Place ramekins in a Dutch oven with water halfway up the sides and steam for approximately 20 minutes.
- Carefully remove from pot and drizzle with chili oil before serving warm.
Notes
This recipe is highly adaptable; feel free to experiment with different ground meats or vegetable fillings. Serve immediately for the best experience.
