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A close-up side view of a white ceramic plate displaying chicken-filled dumpling wrappers, neatly folded in half and sealed with pleats, placed on a marble tabletop.

Chicken Dumplings

Dumplings filled with succulent chicken, infused with aromatic seasonings, pan-seared to golden perfection.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Snack
Cuisine Asian, Chinese
Servings 30 Dumplings

Equipment

  • 1 Cutting Board For preparing and chopping the scallions and chicken.
  • 1 Food Processor (or 2 Sharp Knives) To finely grind the chicken.
  • 1 Medium Mixing Bowl To mix the ground chicken with the other filling ingredients.
  • 1 Small Bowl or Ramekin For moistening the edges of the dumpling wrappers before sealing.
  • 1 Pan or 1 Pot You'll need a pan or skillet to cook the dumplings.
  • 1 Lid To cover the pan while steaming the dumplings if pan frying.
  • 1 Tongs For flipping and handling the dumplings while cooking.

Ingredients
 

  • 1 lb boneless skinless chicken thighs
  • 1 egg white
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing cooking wine
  • 2 tsp toasted sesame oil
  • 1/4 tsp white pepper powder
  • 1/2 tsp fine sea salt
  • 1/4 cup scallions julienned
  • 1 tbsp fresh ginger grated
  • 1 package Shanghai or Northern Style dumpling wrappers
  • 1 cup neutral oil
  • 1/4 water

Instructions
 

  • Filling | Place the chicken on a cutting board. Remove any cartilage.
    Finely grind the chicken by chopping it with two knives or using a food processor.
    Transfer the ground chicken to a bowl and add the egg white, soy sauce, cooking wine, sesame oil, white pepper, salt, ginger, and scallions. Thoroughly mix.
  • Shape | Take one dumpling wrapper in your hand. With the other, dab your fingers in water and moisten the perimeter of the wrapper.
    On the wet side of the wrapper, place 1-2 tbsp of filling in the center.
    For pan-fried dumplings, fold in half.
    Starting from one end of the half-moon, use your fingers to pinch and fold the edge, creating pleats. Keep folding the edge in one direction until you reach the other end.
    Ensure there are no air pockets inside the dumpling. Press the pleats together firmly to seal the dumpling. Repeat.
    ~For boiled dumplings, fold the wrapper in half to create a half-moon shape and press to seal the edges firmly.
  • Cook | Heat a pan over low heat for 3 mins.
    Add enough oil to cover the bottom of the pan and heat for an additional min.
    Then, place the dumplings in the pan and turn the heat to medium-high. Sear the dumplings for 3 mins.
    Add water to the pan and immediately cover it with a lid. Cook until the oil splattering subsides, approximately 6 mins.
    Uncover and continue cooking until all the water has evaporated.
    ~ For boiled dumplings, fill a pot up to three-quarters full with water, and place it on the stove over high heat to bring it to a boil. Once the water reaches a rolling boil, carefully add in the dumplings. Be mindful not to overcrowd the pot; you may need to do this in batches if necessary. Stir the dumplings continuously until they rise to the surface. Fresh dumplings should be ready in as little as 3 minutes of boiling, while frozen ones might require up to 12 minutes, depending on the filling volume and quantity.
    Plate and serve the dumplings while hot.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
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