In a bowl, mix the finely chopped leek, katakuriko, sesame oil, and stock powder to the ground chicken until the mixture is sticky.
Julienne the cabbage and spread on a pot or pan. Lightly season with salt and pepper and evenly drizzle the sake.
Roll the chicken mixture into bite sized pieces and toss into the pan on top of the cabbage, and avoid sticking to each other. Cover with chives cut into 5 cm lengths.
Turn on the heat, and when it starts to cook, cover with a lid and steam for 10 minutes over low heat.
Story Behind this Recipe
I wanted to eat soft and plump chicken dumplings.
When you heat ground chicken, the flavour decreases, so add some chicken stock to compensate. Also, when you boil it, the soup flavour weakens, so it is best to steam it to preserve the flavours and make the dumplings soft and plump. Placing the dumplings on cabbage prevents them from browning.