Chicken Dumplings

Whenever I think of comfort food, Chicken Dumplings comes to mind. Chicken Dumplings was one of the first recipes I learned from my grandmother, who had a way of turning simple ingredients into something unforgettable. She would knead the dough by hand and roll it out with such care that I knew there was love in every dumpling. Every time I make Chicken Dumplings, I feel like I’m bringing a piece of her into my kitchen. It’s a recipe that’s simple yet packed with warmth, something I love sharing with others.

Making the Dough

The dough is straightforward but important – it’s what gives each dumpling its soft, chewy texture. I start with all-purpose flour, a little bit of salt, and warm water. The trick my grandmother taught me is to knead the dough until it’s smooth and elastic, which gives the dumplings that perfect bite. After kneading, I cover the dough and let it rest, allowing it to soften and become easy to work with. This step, though simple, makes a big difference in the final texture of the dumplings.

Preparing the Filling

For the filling, I use ground chicken mixed with fresh garlic, green onions, soy sauce, and a hint of sesame oil. The smell of the garlic and onions mixing with the chicken is just heavenly. I remember how my grandmother would season everything “just right” – not too much, not too little – so the filling was flavorful but still delicate. When I scoop the filling into each dumpling wrapper, I like to remember her technique, folding the edges with gentle pinches to seal in all the goodness.

Cooking and Serving

Once the dumplings are ready, I usually steam or pan-fry them. The steam makes the wrappers tender, while pan-frying adds a crispy, golden layer. Watching them cook always makes me feel like I’m back in my grandmother’s kitchen, waiting eagerly for that first bite. When I finally serve the dumplings, I like to garnish them with chopped green onions and a light soy dipping sauce. These Chicken Dumplings always bring smiles to the table, reminding me of my family’s love and tradition, all in one delicious bite.

Chef’s Notes- Chicken Dumplings

• Prepping the Filling: If you have extra time, salt the cabbage and let it sit for 10 minutes, then squeeze out any excess water before adding it to the filling. This prevents the dumplings from becoming soggy and enhances the flavor.
• Consistent Filling Size: Use a small cookie scoop to portion out the filling evenly, making it easier to achieve uniform dumplings that cook evenly.
• Sealing Technique: If you’re new to pleating, try starting with a simple fold and press. Lightly moisten the edges of the wrapper with water to help it seal tightly. Avoid overfilling to prevent tearing.
• Cooking Method Choice: If you’re looking for a healthier option, stick with steaming. For extra flavor and texture, try pan-frying until golden before steaming. This method creates a crispy bottom with a tender top.
• Batch Preparation and Storage: Make extra dumplings and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a bag or container for easy access. Frozen dumplings can go straight from freezer to pan or steamer—just add 1-2 extra minutes of cook time.

Chicken Dumplings

Recipe by Kimmy

Course: AppetizerCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

400

kcal

Total time

40

minutes

Discover the irresistible charm of homemade Chicken Dumplings, a perfect appetizer for any occasion! Bursting with savory flavors and a delightful texture, this recipe is both simple and customizable, allowing you to tailor it to your taste. Whether you’re a seasoned cook or just starting out, these dumplings are sure to impress your family and friends. Join the culinary adventure and elevate your appetizer game with this easy-to-follow Chicken Dumplings recipe that combines quality ingredients and expert techniques for a truly satisfying dish.

Ingredients

• Dumpling Wrappers

• 32 pre-made dumpling skins store-bought or homemade

• Filling

• 12 oz chicken breast peeled and finely diced

• 10 oz shredded green cabbage

• 4 oz fresh mushrooms such as shiitake or button, stems removed and chopped

• 1/2 small onion finely diced

• 1 tsp minced garlic

• 1 tsp freshly grated ginger

• 1 tsp soy sauce

• 2 tsp sesame oil

• Salt to taste (about 1/4 teaspoon)

• black pepper a pinch

• Dipping Sauce

• 1 tbsp soy sauce

• 1 tsp vinegar

• 1 tbsp water

• black pepper a pinch

• red chili flakes optional

Directions

• Preparing the Filling: Start by pulsing the chicken breast in a food processor until coarsely ground, or finely dice it with a chef’s knife. In a large mixing bowl, combine the minced chicken with shredded cabbage, chopped mushrooms, diced onion, minced garlic, and freshly grated ginger. Add soy sauce and sesame oil to the mixture. Season with salt and a pinch of black pepper. Mix thoroughly by hand to ensure all ingredients are evenly distributed. Let the filling sit for about 5 minutes to allow the flavors to meld together.
• Assembling the Dumplings: Take a dumpling wrapper and place a generous tablespoon of the prepared filling in the center. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal and push out any air. For an authentic touch, add pleats around the edge to secure the dumpling. Lightly dust the bottom of each dumpling with flour to prevent sticking during cooking. Continue this process until all the filling and wrappers are used.
• Boiling:-Bring a large pot of water to a boil. Gently add a few dumplings at a time, stirring carefully to prevent them from sticking to the bottom. Once the dumplings float to the surface, continue boiling for an additional 1-2 minutes.
• Pan Frying:* Heat 1 tablespoon of vegetable oil in a nonstick pan over medium-high heat. Place the dumplings in the pan, ensuring they do not touch each other. Fry for 1-2 minutes until the bottoms are golden brown. Add 1/4 cup of water to the pan and immediately cover with a lid. Reduce the heat to medium-low and let the dumplings steam for 4-5 minutes, or longer if frozen, until fully cooked.
• Serving the Dumplings: Arrange the cooked dumplings on a serving platter and accompany them with the prepared dipping sauce. Garnish with fresh herbs if desired. Serve warm and enjoy!

Equipment

• food processor
• steamer
• pot
• nonstick pan
• mixing bowls
• measuring cups and spoons
• chef’s knife
• cutting board

Nutrition Facts

• Calories: 400kcal
• Carbohydrates: 35g
• Protein: 25g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 5g
• Sugar: 5g
• Vitamin A: 10IU
• Vitamin C: 20mg
• Calcium: 150mg
• Iron: 2mg

FAQ- Chicken Dumplings

Can I use other meats instead of chicken?

Absolutely! Ground pork, shrimp, or a mix of meats work well. You can also try tofu or mushrooms for a vegetarian option.

How do I prevent the dumplings from sticking to the steamer?

Lining the steamer with parchment paper, a damp cloth, or cabbage leaves works well. Be sure to leave some space between dumplings.

Can I freeze the dumplings after assembling them?

Yes, place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. No need to thaw before cooking; simply increase the cook time slightly.

Why are my dumplings falling apart in the boiling water?

Make sure the dumplings are well-sealed, and avoid overfilling. Stir gently as they cook, and make sure the water is at a steady but not vigorous boil.

What if I don’t have a food processor?

You can finely dice the chicken with a chef’s knife for a more textured filling. Just make sure the pieces are small enough to cook through.