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These Chinese chicken dumplings are healthy, juicy, and incredibly delicious! Homemade dumplings recipe loaded with ground chicken and vegetables, boiled then pan-fried, and served with a simple dipping sauce as an appetizer or light meal.
These Chinese chicken dumplings are healthy, juicy, and absolutely delicious! They’re the best chicken dumpling recipe, loaded 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. They can be steamed, boiled, or pan-fried and filled with all kinds of ingredients like pork, shrimp, beef, or just vegetables.
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!
Looking for a different kind of dumpling? Make some gyoza or Japanese dumplings next time!
Ingredients
- 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 – adds a rich and savory umami taste to the chicken dumpling filling.
- 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.
See the recipe card for full information on ingredients.
Variations
- Pork and shrimp. Go classic with ground pork and shrimp filling, mixed with Napa cabbage and scallions, like in my Pork Shrimp and Napa Cabbage Dumplings.
- Mushrooms. Use a mix of ground chicken and mushrooms, like shiitake or cremini, to add texture, flavor, and nutrition to your chicken dumplings.
- Steamed. Instead of boiling and pan-frying, steam the dumplings in a bamboo steamer for a classic experience.
- Dipping sauce. Create my potsticker sauce recipe by mixing black vinegar, soy sauce, chili oil, and sesame seeds together. You can also use store-bought ponzu sauce for gyoza.
What Is The Best Way To Cook Dumplings
Just about every culture has its own version of dumplings. From Korean mandu to Indian samosa, it’s amazing how such a simple concept of dough wrapped around a filling can come in so many different forms and flavors.
Most restaurants serve dumplings steamed or fried. These methods are certainly easy and delicious, plus they are both quick and efficient ways to cook large batches at once.
But in this recipe, I did a two-step process of boiling and then pan-frying. It’s my favorite way to cook chicken dumplings because it has the best of both worlds—soft and juicy inside from boiling and crispy exterior from pan-frying.
And even if you’re using frozen versions like those from Costco Bibigo, Wei-Chuan, and Uniifood, you can still cook them this way to get 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 making dumpling wrappers from scratch, I always make sure to control the water temperature at 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 shrinking or breaking easily.
- If I’m short on time or just not in the mood to make my own wrappers, I’ll use store-bought ones. I look for wrappers specifically made for boiling and pan-frying since they’re thicker than the ones meant for steaming.
- To keep the filling moist and juicy, I always use boneless, skinless chicken thighs instead of chicken breast. Thighs are fattier, more flavorful, and they don’t dry out as easily when cooked. If I’m feeling extra motivated, I’ll chop the chicken by hand, but buying ground chicken from the store works perfectly too.
- To make sure the filling stays intact, I finely chop the cabbage and squeeze out as much liquid as I can before mixing it with the chicken. This step is key for that perfect texture.
- I love making a big batch—sometimes up to four times this recipe—and freezing the extra dumplings 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.
This chicken dumplings recipe is only 158 calories per serving.
What To Serve With This Recipe
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
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 making dumpling wrappers from scratch, I always make sure to control the water temperature at 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 shrinking or breaking easily.
- If I’m short on time or just not in the mood to make my own wrappers, I’ll use store-bought ones. I look for wrappers specifically made for boiling and pan-frying since they’re thicker than the ones meant for steaming.
- To keep the filling moist and juicy, I always use boneless, skinless chicken thighs instead of chicken breast. Thighs are fattier, more flavorful, and they don’t dry out as easily when cooked. If I’m feeling extra motivated, I’ll chop the chicken by hand, but buying ground chicken from the store works perfectly too.
- To make sure the filling stays intact, I finely chop the cabbage and squeeze out as much liquid as I can before mixing it with the chicken. This step is key for that perfect texture.
- I love making a big batch—sometimes up to four times this recipe—and freezing the extra dumplings 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.
Hey, the serving is 158 for 6 people, but I was wondering how many dumplings this recipe made so I can calculate the dumplings in calorie per piece. I’m planning on making these tomorrow! Love that it’s chicken instead of pork ;)
I can’t remember the exact number of dumplings, maybe 4 per person?
I’ve been having issues getting the dough right. It never ends up nice and smooth like it should be and it doesn’t seem to stick together well. Do you have any advice on how to fix that?
You have to knead until it’s smooth and shiny. If it doesn’t stick together, use egg white instead of water. Pinch harder.
Do u have to cook the chicken before you put it in the dough
No, you don’t cook the chicken.
Thank you for this recipe! I was looking for a version without pork and this one really did it for me!
Awesome I am so glad you tried my chicken dumplings.
Can these, or any of the dumplings on this site be frozen? If so do you boil from forzen then? Thanks.
Yes they can be frozen raw.
Interestingly, the dough recipe is the same that I have used for decades for “Peking Chicken” which is my take on the duck. The only difference is that two nubs are stacked together with a brush of sesame oil between, rolled until thin, pan toasted and peeled apart to make two delicious pancakes. Not for dumplings, but useful in your recipe library.
Interesting to know! :)
Made these dumplings today and used fresh dough from scratch for the first time. Guess it was lot more effort than I thought it would be but end results were good. Would like to get some tips on stuffing and pinching as even when using a spoon, it isn’t easy. Initial batch I rolled quite thick so they more doughy, next batch I made them thinner. Will definitely try them again.
Hi Bobby, just put lesser filling so you can fold and pinch more effectively. The key is to use water around the outer edges to help seal the dumplings, also pinch hard so the dumplings are sealed tight.
I made these this morning. They were pretty easy for a first try at homemade wrappers and dumplings. They were delicious. Next time I will make more to freeze for later!
Awesome Julie.
Hi, I made the dipping sauce published with the Shumai dumpling recipe. Absolutely delicious.
I am so glad you tried this chicken dumplings recipe.
Thses dumplings are so easy to make and so so delicious, beautiful tasty dumplings! I made the wrapper from scratch which was super easy, couldnt believe how easy it was to make your own dumpling wrappers. They taste good boiled and fried. You must try this people.
Hi Susan, so happy that you tried my recipe. I am so glad you had success with these chicken dumplings.
Love dumplings and will definitely give these a try. We usually make ours with pork and shrimp, but I like that you have cut the cabbage quantity down.
Awesome, I usually make dumplings with pork too but readers have requested chicken dumplings because of many people don’t eat pork.