Chicken Dumplings are soft dough pockets filled with flavorful minced chicken and spices, steamed to perfection. Ideal for starters or light meals, this dish combines tender texture with rich flavor. Served with dipping sauces or in broth, chicken dumplings are a delightful fusion of taste and tradition. Perfect for sharing at family dinners or enjoying as a comfort food any day of the week.
Chicken Dumplings
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Chicken – 300 Grams
- Cabbage – 1 Cup
- Onion – 1 Piece
- Garlic – 1 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- black pepper – 1 Tsp
- Salt – 1 Tsp
- Water – 0.5 Cup
Nutrition
Per Serving
320 Kcal
Calories
20 g
Protein
35 g
Carbohydrates
10 g
Fat
1.5 Mg
Iron
480 Mg
Sodium
Directions
Step 1
In a large bowl, combine flour and a pinch of salt. Gradually add water while kneading to form a smooth dough. Cover and rest for 30 minutes.
Step 2
Finely chop the onion, cabbage, and garlic. Mince the chicken into small pieces if not using ground chicken.
Step 3
In a separate bowl, mix chicken, cabbage, onion, garlic, soy sauce, sesame oil, black pepper, and salt. Combine well and set aside.
Step 4
Divide the dough into small balls. Roll each into thin, round wrappers using a rolling pin.
Step 5
Place a small spoonful of chicken mixture in the center of each wrapper.
Step 6
Wet the edges with water and fold into a crescent shape, sealing the edges tightly.
Step 7
Arrange dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
Step 8
Steam over medium heat for 15–20 minutes, until the dumplings are cooked through and the dough turns translucent.
Step 9
Optional: Pan-fry the steamed dumplings in a bit of oil for a crispy bottom layer.
Step 10
Serve hot with dipping sauces like soy sauce mixed with vinegar and chili oil.
Step 11
Store leftovers in an airtight container in the fridge for up to 2 days; reheat by steaming again before serving.
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