There’s a special place in my heart (and stomach) for Asian cuisine. It’s bold, flavorful, and feels like a warm hug in food form. Plus, it’s packed with veggies, making it healthy-ish, right?
One dish I can never resist ordering is chicken steamed dumplings. Those tender, juicy, flavor-packed bites are irresistible! So, I thought, why not make them at home? Spoiler alert: It’s surprisingly easy, makes plenty, and saves money. If you’re craving easy homemade dumplings for chicken and dumplings, this recipe is your go-to. Trust me, once you try making dumplings at home, you’ll never look back. Let’s dive into this recipe for delicious chicken and veggie dumplings!
Ingredients:
Ground Chicken: The star of the show! Ground chicken keeps these dumplings light yet satisfying. Substitution tip: Ground turkey, pork, or even crumbled tofu work just as well.
Napa Cabbage: Adds texture and a fresh crunch. It also helps balance the richness of the chicken. Don’t have napa? Regular green cabbage works, or try shredded zucchini (just squeeze out that extra water).
Green Onions: These little flavor bombs bring a mild oniony kick without overpowering. Swap for chives if you’re feeling fancy.
Soy Sauce: For that savory, umami goodness. Use tamari or coconut aminos if gluten-free is your thing.
Hoisin Sauce: A touch of sweetness with a hint of mystery. Can’t find hoisin? Try a mix of soy sauce and a drizzle of honey.
Sesame Oil: A tiny amount packs big flavor. Adds that nutty, toasty aroma we all adore.
White Pepper: A subtle spice that plays beautifully with the other flavors. Black pepper works if you’re in a pinch.
Garlic & Ginger: The dynamic duo! These two take the filling from basic to bold. Fresh is best, but jarred works if you’re in a time crunch.
Dumpling Wrappers: Store-bought for the win! If you’re feeling adventurous, make your own (but, like…why?).
Equipment Needed:
Homemade Asian Chicken and Veggie Dumplings Recipe
Ingredients
For the filling
- 1 lb lean ground chicken
- 1 ½ cups napa cabbage, finely chopped
- ½ cup green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 2 tbsp minced garlic
- 1 tbsp minced ginger
For assembly
- 40 dumpling wrappers
- ¼ cup water for sealing
For frying
- 1 tbsp sesame oil
- ¼ cup water
Instructions
- Prep the Filling: Finely chop your veggies (napa cabbage and green onions). Combine ground chicken, veggies, soy sauce, hoisin, sesame oil, white pepper, garlic, and ginger in a bowl. Mix it up until fully combined. (Your hands are your best tools here!)
- Assemble the Chicken and Veggie Dumplings: Lay out a dumpling wrapper. Add about 1 tbsp of filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold in half, press to seal, and pleat if you’re feeling extra. Repeat for all 40.
- Lay out a dumpling wrapper.
- Add about 1 tbsp of filling to the center.
- Dip your finger in water and wet the edges of the wrapper.
- Fold in half, press to seal, and pleat if you’re feeling extra. Repeat for all 40.
- Cook (or Freeze) The Chicken and Veggie Dumplings: For Immediate Eating: Heat 1 tbsp sesame oil in a nonstick pan over medium-high heat. Add the chicken and veggie dumplings in a single layer (don’t overcrowd!). Cook for 2–3 minutes until golden brown on the bottom. Add ¼ cup water to the pan, cover, and steam for 5–7 minutes until cooked through. Remove the lid and cook another minute to crisp up the bottoms. Serve hot with your favorite dipping sauce. For Freezing: Arrange uncooked chicken and veggie dumplings on a sheet pan in a single layer. Freeze for 6 hours, then transfer to an airtight container.
- For Immediate Eating: Heat 1 tbsp sesame oil in a nonstick pan over medium-high heat. Add the chicken and veggie dumplings in a single layer (don’t overcrowd!). Cook for 2–3 minutes until golden brown on the bottom.
- Add ¼ cup water to the pan, cover, and steam for 5–7 minutes until cooked through.
- Remove the lid and cook another minute to crisp up the bottoms.
- Serve hot with your favorite dipping sauce.
- For Freezing: Arrange uncooked chicken and veggie dumplings on a sheet pan in a single layer. Freeze for 6 hours, then transfer to an airtight container.
Video
Nutrition
Chicken and Veggie Dumplings Tips and Tricks
- Don’t Overfill: A heaping teaspoon of filling is plenty! Too much will make them hard to seal and might burst during cooking.
- Perfect Pleats: If pleating feels intimidating, just fold them into half-moons. No judgment here—taste > presentation.
- Keep Wrappers Moist: Cover unused wrappers with a damp towel to prevent drying out.
- Test the Filling: Pan-fry a small amount of the filling before assembling to check seasoning.
- Freezing Dumplings: Freeze uncooked dumplings on a tray first, then transfer to a bag. This prevents them from sticking together.
- Use Nonstick for Pan-Frying: Trust me, this is not the time to whip out your stainless steel pan.
Storage Instructions
- Storage: Keep leftover chicken and veggie dumplings in an airtight container in the fridge for up to 3 days. For frozen dumplings, they’ll stay fresh for 3 months.
- Reheating: Pan-fry straight from the fridge or freezer with a touch of sesame oil for crispy bottoms and steamy tops.
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Conclusion
There you have it—delicious, homemade dumplings that’ll impress your taste buds (and maybe your friends, if you decide to share). They’re perfect for meal prep, a quick snack, or a fun cooking night!
If you try this recipe, let me know in the comments or tag me on Instagram or TikTok @munchiesbymallory. Let’s make dumpling dreams come true! 🥟💛
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