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Asian Chicken Dumplings with Soy Dipping Sauce
4.9 from 330 votes

Asian Chicken Dumplings with Soy Dipping Sauce

This recipe details the preparation of Asian chicken dumplings made from a filling of ground chicken, finely chopped vegetables and aromatics, wrapped in a homemade flour dough. The dumplings can be shaped and sealed individually before cooking. A complementary soy dipping sauce made from soy sauce, lemon, honey, rice vinegar, garlic, ginger, green onion, chili, and sesame oil adds a tangy and savory finish.

Prep Time
45 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 64 pieces
Course: Main Course
Cuisine: Chinese, International

Ingredients

For the filling:
  • 800 g ground chicken (minced chicken)
  • 100 g cabbage
  • 80 g carrot
  • 40 g celery
  • 1 cm ginger (about 1/2 inch)
  • 1 Chili pepper
  • 1 garlic clove
  • 1 bunch green onion
  • 60 ml soy sauce
For the dough:
  • 600 g all-purpose flour
  • 420 ml water hot
  • 2 g salt
Soy Dipping Sauce:
  • 2 tbsp soy sauce
  • 1/2 lemon
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1/4 garlic
  • 0.5 cm ginger (about 1/4 inch)
  • 1 green onion
  • 1/2 Chili pepper
  • 1 tbsp sesame oil

Instructions

    Cup of Yum
  1. Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
  2. Clean the cabbage, carrots and celery and put them through a blender or a fine grater, then mix with the ground chicken meat, ginger, garlic and chili paste, finely chopped green onion and soy sauce.
  3. For the dough, boil 420 ml (1 3/4 cups) of water and place the flour and salt in a food processor.
  4. When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
  5. Then take the dough and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut it into 8 equal pieces.
  6. Cut each of the pieces into 8 more pieces and form balls by rolling between your palms, then flatten them in your palm.
  7. Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close up the dumpling into the desired shape.
  8. The dumplings can be cooked directly or stored in the freezer.
  9. For storage, first put in the freezer on a tray, and once completely frozen, place them into zip lock bags or boxes.
  10. When ready to cook them, heat a pan with a lid well and add a little oil.
  11. Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with the lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
  12. For the dipping sauce, chop the ginger with garlic and chili in a blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add chopped green onions.

Notes