Chinese Chicken Dumplings

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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.

Easy Chinese dumplings with ground chicken and vegetables.
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These Chinese chicken dumplings are healthy, juicy, and incredibly delicious! The best chicken dumpling recipe loaded with ground chicken and vegetables, boiled then pan-fried, and served with a simple dipping sauce as an appetizer or light meal.

Dumplings are one of the most iconic Chinese dishes you can find in almost every corner of the world. They can be steamed, boiled, or pan-fried and filled with a variety of ingredients such as pork, shrimp, beef, or vegetables.

Every Chinese New Year, making dumplings from scratch has been a tradition to welcome good luck and prosperity. Family members would gather together to wrap, cook, and enjoy these delicious little treats.

But these tasty dumplings are not just for special occasions. They can be enjoyed any time of the year, and I often get requests for chicken dumplings from family and friends since they are a lighter option than pork or beef.

Looking for a different kind of dumpling? Make some gyoza or Japanese dumplings next time!


Ingredients

Ingredients for Chinese chicken dumpling recipe such as water, Napa cabbage, ground chicken thigh, ginger, oil, dumpling wrappers, soy sauce, Chinese black vinegar, sesame oil, chili oil, salt, scallion and ground white pepper.
  • 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

Pan-fried chicken dumplings with dipping sauce.

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 This Recipe

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:

Homemade dumpling wrapper dough in a bowl.

Step 1: 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.

Homemade Dumpling Wrappers being rolled out.

Step 2: 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.

Chicken dumpling filling ingredients being mixed in a bowl.

Step 3: Prepare the filling by combining all the ingredients together. Use a spoon to mix well.

Dumpling wrappers being filled with chicken and vegetables filling.

Step 4: 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.

Dumplings being sealed with water.

Step 5: 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.

Chicken dumplings boiled in a pot.

Step 6: 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.

Chicken dumplings being fried in a pan.

Step 7: 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.


Cooking Tips

  • If you’re making dumpling wrappers from scratch, control the water temperature at around 110°F (43°C) when mixing with flour. Since we’re boiling the chicken dumplings, this step will help to keep the wrappers soft and chewy without shrinking and breaking easily.
  • If you’re short on time or don’t feel like making your own wrappers, you can always use store-bought dumpling wrappers. Look for ones specifically made for boiling and pan-frying, as they are thicker than the ones meant for steaming.
  • We want our chicken dumpling filling moist and juicy, so you want to choose boneless and skinless chicken thighs instead of chicken breast. It’s fattier, more flavorful, and doesn’t dry out easily when cooking.
  • Buy ground chicken from the supermarket or chop them yourself by hand.
  • To keep the chicken dumpling filling intact, chop the cabbage finely and squeeze out any excess liquid before mixing with the chicken.
  • I love making a large batch (up to four times this recipe) and freezing them for later. They freeze well and taste just as delicious when cooked. Just add a few more minutes to the boiling time if cooking directly from frozen.

Frequently Asked Questions

What is the secret to perfect dumplings?

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.

How can I make my dumplings taste better?

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.

What makes dumplings juicy?

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.

How many calories per serving?

This chicken dumplings recipe is only 158 calories per serving.

Homemade pan-fried Asian chicken dumplings picked up by chopsticks.

What To Serve With This Recipe

For an easy and wholesome weeknight dinner, I recommend the following recipes:

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4.53 from 201 votes

Chicken Dumplings Recipe

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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
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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 grated ginger
  • 1 tablespoon chopped scallion
  • 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

  • If you’re making dumpling wrappers from scratch, control the water temperature at around 110°F (43°C) when mixing with flour.
  • If you’re short on time or don’t feel like making your own wrappers, you can always use store-bought dumpling wrappers.
  • We want our chicken dumpling filling moist and juicy, so you want to choose boneless and skinless chicken thighs instead of chicken breast.
  • Buy ground chicken from the supermarket or chop them yourself by hand.
  • You may use ground pork instead of ground chicken if you like.
  • To keep the dumpling filling intact, chop the cabbage finely and squeeze out any excess liquid before mixing with the chicken.
  • I love making a large batch (up to four times this recipe) and freezing them for later.
  • Watch the cooking video for a step-by-step guide.

Nutrition

Serving: 6people, Calories: 158kcal, Carbohydrates: 17g, Protein: 8g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 369mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





70 Comments

  1. Miguel Goyco says:

    The water has to be adjusted to make a smooth dough. Just add a tablespoon at a time to achieve the smoothness and desired texture.

  2. Jessica Lowe says:

    How many is one servings?

    1. Rasa Malaysia says:

      Hi Jessica. It should be about 6-8 pcs per serving.

  3. Sweet says:

    5 stars
    This was amazing. Easy flavorful and plentiful. I used store bought wrappers.

    1. Rasa Malaysia says:

      Thank you for your feedback.

  4. SH says:

    Tried this recipe and the dough was too dry. Did you spoon the flour into the cup or scoop it straight from the jar?

    1. Bee Yinn Low says:

      Scoop from jar.

    2. Taylor says:

      Use hot water!

  5. Kristin says:

    Hi – have you ever made the dumpling wrappers with Gluten Free flour? If so, any tips or suggestions?

    1. Rasa Malaysia says:

      No.

  6. Carey Roberts says:

    can you make the dumpling wraps ahead of time and then put them together when ready to cook?

    1. Rasa Malaysia says:

      Yes.

  7. uzairabdullah kiani says:

    Do I need to boil the dumplings and then fry them.Or are these two different ways of cooking them

    1. Rasa Malaysia says:

      Just follow the recipe.

      1. Eva says:

        But can you steam them instead of boiling?

        1. Baii says:

          There are various kind of cooking for dumpling, steam or boiling is your choice, both can (๏ผพโ–ฝ๏ผพ)

  8. james says:

    do you put raw chicken in dumpling or cook it with the rest of the filling before?

    1. Rasa Malaysia says:

      Raw.

  9. Jordan Anderson says:

    Could I freeze these? Boil and then freeze?

    1. Rasa Malaysia says:

      Yes.

  10. Khadija says:

    Seriously the best recipe ever! I added carrots to this recipe, definitely a family favorite now. Thank you for sharing. Iโ€™m also in love with your shrimp dumplings too. I canโ€™t wait to try more of your recipes ?.

    1. Admin says:

      Thanks!