Chinese Chicken Dumplings - Rasa Malaysia (2024)

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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 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:

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.

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.

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

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.

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.

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.

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

• 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

What To Serve With This Recipe

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

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Other Dumpling Recipes You Might Like

• Pork and Chive Dumplings
• Shrimp Gyoza
• Kimchi Dumplings
• Steamed Dumplings
• Potstickers