Add ground chicken into a big bowl. Add light soy sauce and Shaoxing wine. Mix using a pair of chopsticks until the liquid is fully absorbed and the meat becomes sticky. Cover with plastic wrap, and let marinate in the fridge while you prepare other ingredients.

(Optional) You can start making dumpling dough now if you’re planning to use homemade dumpling wrappers.

When you’re ready to make the dumplings, add the ginger, green onion, carrot, corn, salt, cornstarch and sesame oil into the ground chicken mixture. Stir to mix well.

Prepare a small bowl of water on the side. Wet the edge of a dumpling wrapper. Scoop about 1 tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (watch the video below for the wrapping process). After folding, press the edges again to seal well. You can use any way to fold the dumplings as long as you’re comfortable with it. Cover the dumpling wrappers and wrapped dumplings with wet paper towels to prevent them from drying out.

Now you can freeze the assembled dumplings if you aren’t going to cook them immediately. Place them onto a baking tray and seal with plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transport them to a gallon zipper bag to save freezer space.

Cook the dumplings in batches. Heat the 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Add dumplings. Add 2 tablespoons of water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes. Uncover and keep cooking until the bottom side turns golden. If you use frozen dumplings, the cooking process is the same, but you will need to cook the covered dumplings for 4 minutes before uncovering the pan.

You can serve the dumplings immediately with some Chinkiang vinegar or dumpling dipping sauce.