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These Chinese chicken dumplings are healthy, juicy, and absolutely delicious! This homemade dumpling recipe is packed with ground chicken and veggies, boiled and then pan-fried to crispy perfection, and served with a simple dipping sauce.
Table of Contents
Best Chicken Dumpling Recipe
These Chinese chicken dumplings are healthy, juicy, and absolutely delicious! They’re the best chicken dumpling recipe, packed with ground chicken and vegetables, boiled, then pan-fried for that perfect crispy bottom. Served with a simple dipping sauce, they make a great appetizer or light meal.
Dumplings are such an iconic Chinese dish, and I love how versatile they are. You can steam, boil, or pan-fry them, and fill them with everything from pork and shrimp to beef or just veggies.
Every Chinese New Year, making dumplings from scratch is a tradition in my family. It’s our way of welcoming good luck and prosperity. We gather together to wrap, cook, and enjoy these delicious little treats, and it’s always such a special moment.
But honestly, dumplings aren’t just for special occasions. I make them year-round, and my family and friends often request this best chicken dumpling recipe because it’s a lighter option than pork or beef—and just as tasty! Don’t forget to check out my step-by-step video and tips below to make these dumplings turn out perfectly every time!
Ingredients You’ll Need
- Ground chicken – I like to use boneless, skinless chicken thighs instead of chicken breast for a juicier and more flavorful filling. You can have it ground at the grocery store, or chop it up yourself by hand.
- Vegetables – traditional Chinese dumplings are usually filled with cabbage and chives. In this chicken dumpling recipe, I use Napa cabbage and scallions, but you can also add other veggies like carrots and green onions.
- Ginger – a must-have ingredient in dumplings as it adds a warm, aromatic, and slightly spicy flavor.
- Soy sauce
- Sesame oil – another staple in Chinese cooking. It has a nutty and fragrant flavor that gives the dumplings an authentic taste.
- Dumpling wrappers – make your own at home (see recipe below) or buy pre-made ones from your local supermarket. Look for round wrappers labeled as jiaozi, potsticker, or gyoza wrappers. Don’t use wonton wrappers since they’re thinner than usual.
- Chinese black vinegar – a tangy and slightly sweet condiment often used as a dipping sauce for dumplings.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Pork and Shrimp: Go classic with a filling of ground pork and shrimp, mixed with Napa cabbage and scallions—just like in my Pork Shrimp and Napa Cabbage Dumplings.
- Mushrooms: For added texture, flavor, and nutrition, try using a mix of ground chicken and mushrooms, like shiitake or cremini, in your chicken dumplings.
- Steamed: For a classic touch, steam the dumplings in a bamboo steamer instead of boiling and pan-frying. Be sure to check out my Steamed Dumplings recipe to see how it’s done!
- Boiled: If you’d prefer to skip the pan-frying step, check out my Shui Jiao recipe for a quick and tasty option!
- Dipping Sauce: Whip up my Potstickers sauce by mixing black vinegar, soy sauce, chili oil, and sesame seeds. Or, for a quicker option, you can use store-bought ponzu sauce for gyoza!
What Is The Best Way To Cook Dumplings
Just about every culture has its own take on dumplings. From Korean Dumplings (Mandu) to Indian Samosas, it’s amazing how such a simple concept—dough wrapped around a filling—can take so many forms and flavors.
Most restaurants serve dumplings steamed or fried, which are both easy and delicious ways to cook them, plus great for making large batches quickly.
But in this recipe, I go for a two-step process of boiling and then pan-frying. It’s my favorite way to cook chicken dumplings because you get the best of both worlds—soft and juicy inside from boiling and a crispy exterior from pan-frying.
And if you’re using frozen dumplings like those from Costco Bibigo, Wei-Chuan, or Uniifood, you can still cook them this way for the best texture!
How To Make Chinese Chicken Dumplings
Sure, you can buy frozen dumplings from the grocery store or order them from a restaurant. But to truly experience dumplings at their best, you have to make them from scratch at least once in your life.
And maybe every time after you try this easy chicken dumpling recipe!
In this recipe, I made my dumpling wrappers from scratch using a simple dough recipe of flour and water. See my tips in the next section on how to make perfect homemade dumpling wrappers.
If it’s your first time making homemade chicken dumplings, it may take a little bit of practice to get the perfect fold and shape. Plus, it’s actually quite easy and fun, especially when you involve family or friends in the process.
If you can, definitely make a large batch so you always have chicken dumplings on hand in the freezer. They’re perfect for a quick and delicious meal anytime, spontaneous dim sum nights, and even appetizers for last-minute events!
Here’s how to make chicken dumplings at home in just 40 minutes:
If you’re making homemade dumpling wrappers, mix the all-purpose flour and water together, then knead until the dough isn’t sticky and feels smooth. Cover it with a damp cloth and let it rest for about 30 minutes. This will help the dough relax and be easier to work with later on!
Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each half into 12 small pieces. Dust your rolling pin with flour and use it to roll each piece into a dumpling wrapper, about 4 inches (10cm) in diameter. Set them aside for the filling. If you’re short on time, you can always use store-bought dumpling wrappers and skip this step!
Prepare the filling by mixing all the ingredients together in a bowl. Use a spoon to stir and blend everything well. It should come together nicely.
Place a wrapper on your palm and add about 1 teaspoon of filling to the center. Don’t overdo it – just enough to make it delicious!
Dip your finger in water and lightly wet the edges of the wrapper. Place a spoonful of filling in the center, then fold the wrapper in half to create a half-moon shape. Press the edges together to seal. Arrange the dumplings on a plate lined with parchment paper to keep them from sticking together. Repeat until all the filling is used up!
Bring a pot of water to a boil. Gently drop the dumplings in and cook them until they float to the top. Use a strainer to scoop them out and put them on a plate. Repeat this until all the dumplings are cooked.
Heat up a skillet and add a little oil. Arrange about 8 dumplings in the skillet. Pan-fry them until the bottom is golden brown, about 2 to 3 minutes. Flip them over and cook the other side until it’s golden brown and crispy. Add more oil as needed and repeat this process until all the dumplings are crispy and golden brown. Serve them warm with your favorite dipping sauce.
Cooking Tips
- When I make dumpling wrappers from scratch, I always pay attention to the water temperature, aiming for around 110°F (43°C) when mixing it with the flour. Since I’m boiling these chicken dumplings, this step helps keep the wrappers soft and chewy, without them shrinking or breaking easily.
- If I’m in a rush or just not feeling up to making my own wrappers, I go for store-bought ones. I look for wrappers made specifically for boiling and pan-frying, since they’re thicker than those meant for steaming.
- For a moist and juicy filling, I always use boneless, skinless chicken thighs instead of chicken breast. Thighs are fattier, more flavorful, and won’t dry out as easily when cooked. If I’m up for it, I’ll chop the chicken by hand, but store-bought ground chicken works just fine too.
- To keep the filling from getting too watery, I finely chop the cabbage and squeeze out as much liquid as I can before mixing it with the chicken. This step is key to getting that perfect dumpling texture.
- I love making a big batch—sometimes four times this recipe—and freezing the extras for later. They freeze beautifully and taste just as good when cooked. If I’m boiling them straight from the freezer, I just add a couple more minutes to the cooking time.
Frequently Asked Questions
For chicken dumplings, the secret is to use ground chicken thighs instead of chicken breast as they are juicier and more flavorful. The 50/50 ratio of meat and vegetables also provides a nice balance of texture and taste.
Aside from using ground chicken thighs and napa cabbage, adding aromatics such as ginger and scallions will give your filling a boost of flavor. A splash of soy sauce and sesame oil also lock in that umami taste and authentic Asian flavors.
Using ground chicken thighs and a good mix of vegetables and seasonings adds a lot of moisture, fat, and flavor to the filling. Cooking the chicken dumplings in two stages—boiling then pan-frying—also keeps them moist and juicy on the inside while still achieving a crispy exterior.
Yes, you can definitely swap the chicken for ground turkey! Just keep in mind that turkey is leaner than chicken, so the dumplings might be a little less juicy.
Yes! You can freeze the dumplings before boiling. Just arrange them on a baking sheet, freeze until firm, then store them in a freezer bag. When you’re ready to cook, let them thaw completely before boiling and pan-frying for the best texture.
This recipe is only 158 calories per serving.
What To Serve With Chinese Chicken Dumplings
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Dumpling Recipes You Might Like
- Pork and Chive Dumplings
- Shrimp Gyoza
- Kimchi Dumplings
- Chicken Wontons
- Shrimp and Chive Dumplings
- Chinese Dumplings
- Pan-Fried Dumplings
- Pork Dumpling Soup
- Shrimp Potstickers
Chicken Dumplings Recipe
Ingredients
- 1 pack dumpling wrappers, round-shaped or homemade dumpling wrappers
- water , for boiling
- oil, for pan-frying
- Chinese black vinegar , or Japanese ponzu, for dipping
- chili oil, optional
Homemade Dumpling Wrappers:
- 1 cup all-purpose flour
- 1/4 cup water , plus 1 teaspoon water
- extra all-purpose flour , for dusting and rolling
Filling:
- 8 oz (230g) ground chicken thighs
- 4 oz (230g) Napa cabbage, finely sliced
- 1 teaspoon ginger, grated
- 1 tablespoon scallion, chopped
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
Instructions
- If you are making homemade dumpling wrappers, combine the all-purpose flour and water, and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches (10cm) in diameter. Set aside for the filling. You may use store-bought dumpling wrappers and skip this step.
- Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
- To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill.
- Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumplings from sticking to the bottom of the plate. Repeat the previous step until the filling is used up.
- Heat up a pot of water and bring it to a boil. Drop the dumplings gently into the water and boil for a few minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat until all dumplings are boiled.
- Heat up a skillet with some oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings. Add more oil and repeat the same process above until all dumplings become golden brown and crispy. Serve the dumplings warm with the dipping sauce.
Video
Notes
- When I make dumpling wrappers from scratch, I always pay attention to the water temperature, aiming for around 110°F (43°C) when mixing it with the flour. Since I’m boiling these chicken dumplings, this step helps keep the wrappers soft and chewy, without them shrinking or breaking easily.
- If I’m in a rush or just not feeling up to making my own wrappers, I go for store-bought ones. I look for wrappers made specifically for boiling and pan-frying, since they’re thicker than those meant for steaming.
- For a moist and juicy filling, I always use boneless, skinless chicken thighs instead of chicken breast. Thighs are fattier, more flavorful, and won’t dry out as easily when cooked. If I’m up for it, I’ll chop the chicken by hand, but store-bought ground chicken works just fine too.
- To keep the filling from getting too watery, I finely chop the cabbage and squeeze out as much liquid as I can before mixing it with the chicken. This step is key to getting that perfect dumpling texture.
- I love making a big batch—sometimes four times this recipe—and freezing the extras for later. They freeze beautifully and taste just as good when cooked. If I’m boiling them straight from the freezer, I just add a couple more minutes to the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very nice chicken dumplings following the recipe. However I subsituted chinese cabbage with bokchoy
Hi Sam, that’s a great substitute.
This recipe was absolutely delicious! We made two types of dumplings and this one was our favorite. I would definitely make this again! We used store bought wrappers. The only down side was we didn’t make more! I wilted the cabbage ahead of combining it with the chicken and also used boneless chicken thighs and ground them in the food processor since the two stores I went to didn’t have ground chicken.
Hi Adara, thanks for your wonderful comment and 5 stars rating. I am so glad you enjoyed my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipes/