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A plate of Asian chicken dumplings arranged in a circle with chili oil and green onions on top.
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Juicy Chicken Dumplings

Better than the ones you get from the restaurant - these juicy Asian Chicken Dumplings are moist and flavorful. The best part? These freeze beautifully; so make an extra batch for the freezer and you can enjoy whenever the craving hits!
Prep Time25 minutes
Cook Time8 minutes
Course: Dinner
Cuisine: Asian
Servings: 60 dumplings
Calories: 84kcal
Author: Shani W.

Equipment

  • Chef's Knife
  • Large Mixing Bowl
  • Silicone Spatula
  • Spoon
  • Sauce Bowl
  • Sheet Pan
  • Parchment Paper
  • Small Skillet (with lid)
  • Tongs

Ingredients
  

  • 2 pounds ground chicken
  • 2 ounces shredded cabbage
  • 2 ounces shredded carrots
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons salt
  • 2 teaspoons granulated white sugar
  • 1 ½ teaspoons rice wine vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon white pepper
  • 1 count green onion (chopped - for filling)
  • water (for wrapping & cooking)
  • 60 count dumpling wrappers
  • vegetable oil (for searing)
  • 1 count green onion (chopped - for garnish)
  • sesame seeds (for garnish)
  • chili oil (for garnish)

Instructions

Dumpling Filling and Wrapping

  • To a large mixing bowl, add all of the filling ingredients (besides the green onion reserved for garnish and cooking oil) and mix well.
    You want the bowl to almost have a paste-like texture; it should be very smooth.
  • Pour some water into a small sauce bowl.
  • Grab a dumpling wrapper. Using your fingertips, wet the edge of the bottom half of the wrapper.
  • Place a little under a tablespoon of filling into the center of the wrapper.
    Fold the bottom half over the top to create a half-moon shape and press the edges together to seal.
  • Gently press down the filling to the bottom of the half moon shape to create a clear edge.
    Next, create 2 - 3 pleats on each side of the dumpling. I like to start by folding on the right side first, holding the center of the dumpling using my other hands, then repeat the same on the left side. If any of the edges start to come apart, use a little water to squeeze them back shut.
    See my recipe photos above for a visual aid on how to fold perfect dumplings every time!
  • Place the completed dumpling on a parchment-lined tray or plate. Gently press down so the bottoms are flat.
    I wrote instructions for if you would like to freeze them to heat later or cook right away. If you're ready to enjoy, skip to the Cooking Instructions section.

Freezing Instructions

  • Place the fully wrapped, uncooked dumplings on a parchment-lined sheet pan or tray.
  • Place the entire tray in the freezer for about 30 - 45 minutes, until they are completely solid. This prevents them from sticking to each other.
  • Transfer each frozen dumpling to a freezer-safe bag.
    Store for up to 3 months. When you're ready to enjoy, follow the cooking instructions below and add a few extra minutes of cook time if necessary.

Cooking Instructions

  • Heat a thin layer of vegetable oil in a skillet on medium heat.
  • Place the dumplings into the hot oil with the bottoms flush to the pan. Sauté for 3 - 4 minutes until the bottoms are crispy and golden brown.
  • Carefully pour in water until it's about ¼-inch tall. Turn the heat to medium low, cover the skillet with a lid, and steam the dumplings for another 3 - 4 minutes.
  • Once the dumplings turns translucent, remove the lid and allow any excess water to cook off.
  • Plate and serve with chopped green onion, sesame seeds, and your favorite chili oil. Enjoy!

Notes

  • Your actual nutritional facts will vary based on the brand of dumpling wrappers used, the type of soy sauce, and how lean your ground chicken is.
  • The total yield will depend on how much filling you put in each wrapper (and how large or small your wrappers are.) I usually get about 62 out of this recipe, but rounded down to 60 for any errors.
  • I recommend making one or two dumplings and then cooking them to taste test. This helps you see if you want to adjust anything in the filling.
 
Having trouble folding and sealing the dumplings? Check out my photo collage above for a visual!
 
Freezing Instructions:
Freeze each dumpling on a sheet pan until solid before transferring to a freezer-safe bag or container.
When you're ready to eat, you can cook straight from frozen. Simply add a few more minutes of total cooking time if necessary.
 

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 127mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 161IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.2mg