Chicken Dumplings

These Chicken Dumplings are juicy, flavorful, and perfect for sharing with family or friends. Made with tender ground chicken, savory shiitake mushrooms, and aromatic cabbage, they’re a satisfying treat whether you boil, steam, or pan-fry them. Pair with a punchy garlic-vinegar dipping sauce and enjoy!

Chicken Dumplings Recipe

Serving: 36 dumplings
Prep time: 1 hour 20 minutes
Cook time: 10 minutes

Dumpling filling:
1 pound ground chicken
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
1/2 cup water
6 tablespoons extra light olive oil (divided)
2 tablespoons sesame oil
3 cups minced flat cabbage (about 3/4 pound)
2 scallions, minced
4 tablespoons minced cilantro stems

Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil

Wrappers:
36 dumpling wrappers

Instructions

1. Make the filling:

• In a large bowl, combine ground chicken, shiitake mushrooms, soy sauces, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons olive oil, and sesame oil. Mix until well combined.
• In a separate bowl, mix the minced cabbage, scallions, cilantro stems, and remaining 2 tablespoons of olive oil.
• Add the cabbage mixture to the meat mixture and stir thoroughly.

2. Wrap the dumplings:

• If using frozen wrappers, thaw them at room temperature for about 2 hours. (Skip this step for fresh wrappers.)
• Lightly flour a baking sheet or flat surface. Prepare a small bowl of water if using frozen wrappers.
• To assemble, brush water around the edge of a wrapper (if using frozen). Place about 2 teaspoons of filling in the center.
• Fold the wrapper in half to form a half-moon shape. Pinch in the center, then seal along the edges to enclose tightly. Place on the floured surface and repeat.

3. Make the dipping sauce:

• In a small bowl, combine garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside for serving.

4. Boil the dumplings:

• Bring a large pot of water to a boil. (Leave room for adding extra water during cooking.)
• Add dumplings in batches, stirring gently to prevent sticking. Cover and return to a boil.
• Once boiling again, uncover and add 1/2 cup water. Return to a boil, then add another 1/2 cup. Repeat once more (3 additions total).
• When the water returns to a final boil, the dumplings should be fully cooked. Serve hot with dipping sauce.

Tips & notes

• Use napa cabbage or regular green cabbage if flat cabbage isn’t available.
• You can steam or pan-fry the dumplings instead of boiling if preferred.
• Cover dumplings with a damp towel while wrapping to prevent drying out.
• You can steam or pan-fry the dumplings instead of boiling if preferred.
• Store leftover uncooked dumplings in the freezer for up to 1 month.
• Why add water while boiling dumplings? This traditional Chinese technique helps gently cook the filling without breaking the delicate wrappers. By lowering the water temperature temporarily, the dumplings cook evenly and stay intact. Adding water three times ensures the filling is fully cooked while the wrappers remain soft and unbroken.