Start by cleaning the ginger, garlic, and chili, then chop them finely in a blender with a little soy sauce. This will create a flavorful base for the filling.
Next, clean the cabbage, carrots, and celery. You can put them through a blender or use a fine grater, then mix them into the ground chicken along with the chopped ginger, garlic, chili paste, and finely chopped green onion and soy sauce.
To prepare the dough, boil 420 ml (1 3/4 cups) of water and place the flour and salt in a food processor. When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum and let it mix until it binds together.
Once the dough is ready, take it out and knead it by hand for about 1 minute to make it homogeneous. Shape the dough into a ball and cut it into 8 equal pieces.
Cut each of the pieces into 8 smaller pieces, rolling them into balls between your palms, then flattening them in your palm.
Using a small knife, shape each piece into a round. Add about 1 teaspoon of the filling and carefully close up the dumpling into your desired shape.
The dumplings can be cooked directly or stored in the freezer. For storage, first, place them in the freezer on a tray. Once completely frozen, transfer them into zip lock bags or containers.
When ready to cook, heat a pan with a lid and add a little oil. Place the dumplings in the pan with the bottom side down and pour a glass of cold water over them. Cover the pan and let them simmer over medium-high heat until the water has evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger, garlic, and chili in a blender. Mix it with soy sauce, lemon juice, honey, rice vinegar, and sesame oil, then add chopped green onions.
