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Japanese Curry Chicken Dumplings
5 from 15 votes

Japanese Curry Chicken Dumplings

Japanese Curry Chicken Dumplings blend ground chicken and pork with peas, onion, and ginger, enveloped in dumpling wrappers. The filling is combined with a curry-spiced sauce containing garam masala and yellow curry powder, giving a warm, savory flavor. Cooked dumplings are served with a portion of the thickened curry sauce, making a satisfying appetizer or meal with rich, spiced notes and tender, juicy filling.

Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 40 dumplings
Calories: 59 kcal
Course: Appetizer, Snacks
Cuisine: Japanese

Ingredients

  • 3 tablespoons butter unsalted
  • ¼ cup all-purpose flour 35 grams
  • 1 tablespoon yellow curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 8 ounces ground pork 225 grams
  • 8 ounces ground chicken 225 grams
  • ½ cup peas frozen, thawed, 68 grams
  • 2 tablespoons onion finely chopped
  • 2 teaspoons ginger minced, peeled, fresh
  • 1 dumpling wrappers round, 1 pound / 455 gram package
  • 1 tablespoon vegetable oil (or other neutral oil)

Instructions

    Cup of Yum
  1. Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring continuously, until browned and the raw smell dissipates, about 2 minutes. Add the curry powder, garam masala, ketchup, Worcestershire sauce, ½ teaspoon kosher salt, and pepper. Cook, stirring continuously, for 1 minute.
  2. Slowly whisk in 1 cup water, adding a little at a time to ensure the mixture is smooth and doesn't get lumpy. Bring to a boil and simmer, stirring frequently, until the sauce has thickened. Transfer ½ cup to a large bowl and let cool to room temperature. Reserve the remaining sauce in a separate bowl for serving.
  3. After the sauce in the bowl has cooled, add the pork, chicken, peas, onion, ginger, and the remaining 1 teaspoon kosher salt. Use your hands to work all the ingredients together until well-mixed. It’s best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.
  4. If you have time, cover and refrigerate the filling until nice and cold, up to 2 days. The filling will be easier to spoon into your wrappers when it’s chilled.
  5. Take out five or six wrappers and cover the rest so they don't dry out. Lay out the wrappers on a work surface. Wet ½ inch of the rim of each wrapper with water (just use your finger).
  6. Scoop 1 tablespoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method (simply press the edges together or pleat to create another shape).
  7. At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
  8. When you’re ready to cook your dumplings, use a medium or large nonstick skillet with a lid (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add about 1 tablespoon neutral oil (like vegetable oil).
  9. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
  10. Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and use a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp.
  11. Reheat the remaining curry sauce in a small saucepan (or in the microwave, if necessary), thinning it out with a few spoonfuls of water as needed to obtain your desired consistency. Serve the dumplings with the reserved dipping sauce.

Notes

  • Use Shanghai-Style Dumpling Wrappers for best results; wonton wrappers are not suitable substitutes.
  • Freeze uncooked dumplings individually before transferring to freezer bags to prevent sticking; cook from frozen or thawed, adjusting time if frozen.
  • Store leftover sauce by freezing in ice cube trays for easy portioning.
  • If substituting pork, increase ground chicken accordingly.
  • Use kosher salt to avoid over-seasoning; adjust if using table salt.

Nutrition Information

Serving 1dumpling Calories 59kcal (3%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 11mg (4%) Sodium 84mg (4%) Potassium 11mg (0%)

Nutrition Facts

Serving: 40 dumplings

Amount Per Serving

Calories 59

% Daily Value*

Serving 1dumpling
Calories 59kcal 3%
Carbohydrates 6g 2%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 84mg 4%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.