Make the Dumpling Filling:

In a large bowl, add the ground chicken. Pour in the light soy sauce. Mix using chopsticks until the liquid is fully absorbed and the meat becomes sticky.

Cover the mixture with plastic wrap and marinate in the fridge while preparing the other ingredients.

(Optional) If using homemade dumpling wrappers, start preparing the dough now.

Prepare the Filling:

Add the grated ginger, minced green onion, grated carrot, drained corn, salt, cornstarch, and sesame oil to the marinated ground chicken.

Stir everything together until the mixture is well combined.

Assemble the Dumplings:

Prepare a small bowl of water.

Wet the edges of a dumpling wrapper with water. Scoop about 1 tablespoon of the chicken filling and place it in the center of the wrapper.

Fold the wrapper and seal the edges, pinching tightly to avoid any filling leakage.

You can fold the dumplings any way you prefer, but make sure to seal them well.

Cover the wrappers and assembled dumplings with a wet paper towel to prevent them from drying out.

Freeze the Dumplings (Optional):

If not cooking immediately, freeze the assembled dumplings.

Place them onto a baking tray and cover with plastic wrap. Store in the freezer for up to 1 month. Once fully frozen (about a day), transfer to a gallon zipper bag to save freezer space.

Cook the Dumplings:

Heat 1 tablespoon of oil in a nonstick skillet over medium heat until hot.

Add the dumplings to the skillet. Pour 2 tablespoons of water into the pan and cover.

Cook for 2-3 minutes until the dumplings are cooked through.

Uncover and continue cooking until the bottom side turns golden and crispy.

If cooking frozen dumplings, follow the same process, but cook the covered dumplings for 4 minutes before uncovering.

Serve:

Serve the dumplings immediately with dipping sauces like Chinkiang vinegar, dumpling dipping sauce, or homemade chili oil.