How to Make Chicken Dumplings?
In this recipe tutorial, you will learn about Chinese dumplings, how to wrap dumplings, plus tips and tricks to make the dumplings with chicken filling.
Chinese New Year is two weeks away. For many Chinese people, dumplings are must-have for the festivities.
On Chinese New Year’s eve, family members would gather around in the kitchen and make dumplings for the dinner. It’s a tradition.
Other Dumplings Recipes:
There are many variations of the filling but the most popular ones are ground pork and vegetables. I often get requests for a Chicken Dumplings as most people eat chicken, so here it is, my Chicken Dumplings recipe that everyone can enjoy.
It’s very crucial that the dumpling filling is moist and juicy, so you want to choose boneless and skinless chicken thighs instead of chicken breast.
Chicken thighs is fattier, which is perfect as a filling. The other key ingredient is napa cabbage.
For this recipe, I did a two-step process of boiling and then pan-frying. I found this two-step method the best as the dumplings turn out to be very crispy on the outside, but totally juicy inside.
For dumpling wrapper, I made the wrapper from scratch but store-bought wrappers work equally well. Enjoy!
How Many Calories per Serving?
This recipe is only 158 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Dumplings Recipe
- 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
- 8 oz. ground chicken thighs
- 4 oz. Napa cabbage, finely sliced
- 1 teaspoon grated ginger
- 1 tablespoon chopped scallion
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
- If you are making homemade dumpling wrapper, combine the all-purpose flour, 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 in diameter.
- Set aside for the filling. You may use store-bought dumpling wrapper 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 boil 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 dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
- Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, 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 the same 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 are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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!
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.