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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the chicken, shiitake mushrooms, scallions, ginger, garlic, mirin, soy sauce, and sesame oil. Mix until everything looks saucy and well combined.
Soften each wonton wrapper by dipping it into the soy-enhanced bone broth. This is what gives you that juicy, steamy 'lava' effect.
In a ramekin, add a wrapper, then chicken filling, followed by Napa cabbage. Repeat until you reach the top.
Pour about 1/2 cup of bone broth into each ramekin. Steam for 10–12 minutes, until the layers puff up and the broth becomes glossy and irresistible.
Finish with crunchy chili oil and fresh scallions. Eat immediately and enjoy the delicious flavors.
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Make sure to finely chop the shiitake mushrooms and Napa cabbage for even layering and better texture.
Use fresh wonton wrappers for the best results; stale wrappers may not soften properly.
For extra flavor, use homemade chicken bone broth if possible.
Serve immediately after steaming to enjoy the full juiciness of the dumplings.
Can I use pork instead of chicken?
Yes, you can substitute ground pork for chicken if you prefer a more traditional dumpling flavor.
What can I use instead of mirin?
You can use a mixture of rice vinegar and a pinch of sugar as a substitute for mirin.
Can I make these dumplings ahead of time?
It's best to prepare and steam them fresh, but you can assemble the layers in the ramekins, cover, and refrigerate for up to 24 hours before steaming.
What can I serve with these dumplings?
These dumplings pair well with a side of crunchy chili oil, soy sauce, or a light salad for a complete meal.
Can I freeze the dumplings?
It's not recommended to freeze these dumplings as the broth and wrappers may not hold up well after thawing.
