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.
Seriously the best recipe ever! I added carrots to this recipe, definitely a family favorite now. Thank you for sharing. I’m also in love with your shrimp dumplings too. I can’t wait to try more of your recipes ?.
Do I have to cook the chicken before adding all the ingredients. Or will it get cooked in the process of boiling and frying of dumplings?
Yes, raw chicken.
Hey there. Can the meat be replaced with ground turkey?
Can I use ground turkey instead of chicken.
This is so easy and tasty. My family loved this.
If you wanted to make in advance and freeze, would you freeze before boiling?
Yes, freeze before boiling.
Hi, I was wondering if you cooked the chicken before putting it in the dumpling or will it cook while the dumpling is being cooked?
I made these dumplings three days in a row because my daughter can’t get enough of them. I substituted Napa cabbage to carrots as this is what I have on hand and used less ginger so the flavor and smell is not overpowering for my fussy child. Thanks for the recip
Awesome Arpita. Thanks for trying my recipe. Please try more recipes: https://rasamalaysia.com/recipe-index-gallery/
Love your recipe! I made these dumplings three days in a row because my daughter can’t get enough of them. I substituted Napa cabbage to carrots as this is what I have on hand and used less ginger so the flavor and smell is not overpowering for my fussy child. Thanks for the recipe.
Hi Shiera, that’s awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi! Could these dumplings be steamed instead of boiled and fried? if so, for how long would you steam them?
Yes you can steamed the dumplings. Please check this recipe: https://rasamalaysia.com/steamed-dumplings/
Wow I made these with my sister and they’re delicious!!! We forgot to buy minced chicken and used a mallet to make them tender but so yummy!!!
Can I use canned chicken for this recipe
No, you need to use fresh chicken. Is there even canned chicken?
Yes canned chicken is a thing, at least in the US. It resembles shredded chicken more than ground, so it wouldn’t work well in this recipe. I personally don’t like the taste, either.