Chicken Dumplings Recipe
User Reviews
4.5
Chicken Dumplings Recipe
Description
The Chicken Dumplings Recipe features a filling of ground chicken thighs mixed with finely sliced Napa cabbage, grated ginger, chopped scallion, and aromatic seasonings including soy sauce and sesame oil. Wrappers may be made from scratch using a simple flour and water dough or purchased ready-made. The dough is rolled thin into rounds to enclose the filling, which is carefully sealed to retain the juices. Cooking involves boiling the dumplings in water until tender, ensuring the dough stays soft and slightly chewy without breaking apart. The dumplings are traditionally served with dipping sauces like Chinese black vinegar or ponzu, with optional chili oil adding a spicy layer.
The use of chicken thighs enriches the dumpling filling with more moisture and flavor compared to leaner cuts. Squeezing excess moisture from the cabbage is important to avoid a soggy filling, preserving texture and integrity. Making a large batch allows freezing leftovers, which can be cooked directly from frozen with adjusted boiling times, providing convenient meal options. This recipe blends careful preparation of wrappers and filling with straightforward cooking techniques to yield hearty and satisfying dumplings.
Ingredients
- 1 pack dumpling wrapper round-shaped or homemade dumpling wrappers
- water for boiling
- neutral cooking oil for pan-frying, generic cooking oil
- 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
- all-purpose flour for dusting and rolling, extra
Filling:
- 8 oz (230g) chicken thigh ground
- 4 oz (230g) Napa cabbage finely sliced
- 1 teaspoon ginger grated
- 1 tablespoon scallion chopped
- 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.
Notes
- When making your own wrappers, use water around 110°F (43°C) to keep dough pliable and dumplings tender.
- If using store-bought wrappers, choose those suited for boiling or pan-frying to avoid breakage.
- Use boneless, skinless chicken thighs for a juicy, flavorful filling less likely to dry out.
- Press out excess water from chopped Napa cabbage to prevent soggy filling and maintain dumpling texture.
- Freeze any unused dumplings for future meals; when cooking from frozen, add extra boiling time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 158kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 369mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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