Everyday KitchenSearch all recipes

Chinese · Dinner

Chicken dumplings

Non-vegHard

Diet: Non-veg · High-protein

Fill ready-made dumpling wrappers with minced chicken and cabbage. Pan-fry, steam and uncover for crisp bottoms.

Prep
40 min
Cook
20 min
Total
60 min
Servings
4
Difficulty
Hard
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of chicken dumplings
The source photo shows boiled chicken-and-vegetable dumplings with corn. This recipe pan-fries and steams its dumplings; corn is not included. This is a representative photograph. Photo credit and licence
0 of 4 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Filling

Cooking

Equipment

Bowl; spoon; lidded nonstick pan; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 10 min

  1. Mix 500 g minced chicken, 150 g cabbage, finely chopped, 30 g spring onions, 15 g ginger, grated, 20 ml soy sauce, 10 ml sesame oil, ½ tsp salt thoroughly with a spoon. Keep chilled while shaping. Do not wash raw chicken.

Shape · About 30 min

  1. Place a small spoonful of filling in each 30 round dumpling wrappers. Moisten the edge with water; fold and seal firmly, pressing out air.

    Check: Do not overfill; keep wrappers covered with a damp towel.

Fry and steam · About 15 min

  1. Heat half of 30 ml neutral oil in a lidded nonstick pan. Add half the dumplings; fry for 2 minutes. Carefully add half of 250 ml water; cover and steam for 8–10 minutes.

    Check: Check the centre of a thick dumpling reaches 74°C / 165°F.

Crisp · About 3 min

  1. Uncover; let water evaporate for 2–3 minutes. Repeat with remaining oil, water and dumplings.

    Check: Bottoms are golden; cooking time is per batch.

Tips

  • Make equal-sized dumplings for even cooking.
  • Seals must stay free of oily filling.

Substitutions

  • Use minced turkey instead of chicken with the same temperature check.
  • Use grated carrot instead of part of the cabbage.

Storage

  • Get perishable Chicken dumplings into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken dumplings within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken dumplings to 74°C / 165°F, stirring or turning it for even heating. When Chicken dumplings is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken dumplings includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken dumplings becomes softer in storage.

Make ahead

  • Shape one day ahead and refrigerate on a covered tray.
  • Freeze uncooked dumplings on a tray; steam from frozen with extra time and check the centre.

FAQ

Why do wrappers tear?

They may be dry or overfilled. Cover unused wrappers and use less filling.

Can I boil them?

Yes, but timing changes. Simmer until the filling reaches 74°C / 165°F.

Are these soup dumplings?

No. They have a solid chicken filling and crisp pan-fried bottoms.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes