• Add ginger and garlic into mixer bowl. Chop for 5 sec/speed 5/MC on. Scrape down mixer bowl and repeat once.
• Add coriander, cabbage, chicken, soy sauce, sesame oil and white pepper. Blend for 5 sec/speed 6/MC on or until mixture is smooth and blended together.
• Lay wrappers out on a flat surface, place 1-2 tsp of mince mixture on each wrapper, fold dumplings to your desired shape. The amount of mixture you use will depend on the size and shape of your wrappers but keep in mind you do not want to overfill as it will make it harder to fold and seal. You can use a dumpling maker if you aren't comfortable folding them by hand. Keep folding until you have no mixture left - this gives me anywhere from 30-35 dumplings, depending on the size and shape of the dumplings.

To Cook as Pot Stickers (pan-fried dumplings)

• Heat 1 Tbsp of oil in a fry pan then add the dumplings, pleated side up, and cook uncovered for about 2 min until the base is golden brown. Then turn the heat down and add approx. ½ cup of water to the pan, cover and cook for 6 min. Total cook time will be slightly longer if you have made larger size dumplings.

To Cook as Boiled Dumplings

• Add dumplings to a saucepan of boiling water or soup/broth and cook for 6 min.

To Cook as Steamed Dumplings

• Oil your steaming trays and place dumplings inside deep steaming tray and/or flat steaming tray, fill the mixer bowl with 1 L of water and steam for 10 min/steaming temp/speed 3.

To Serve

• Serve immediately with sliced cucumber, coriander leaves, chilli oil or your favourite dumpling sauce, such as soy sauce, black vinegar etc.