These homemade chicken dumplings are juicy, flavour-packed and taste way better than the store-bought frozen version. Filled with a simple chicken mixture and cooked until perfectly tender, they’re ideal for sharing, dipping and serving as part of a relaxed meal. Whether you pan-fry, steam or do a mix of both, these dumplings are a reliable go-to that feel impressive without being complicated.
Easy Homemade Chicken Dumplings, Juicy & Flavour-Packed
Easy Homemade Chicken Dumplings, Juicy & Flavour-Packed
Ashley's Place
50 Dumplings
30 minutes
15 minutes
Asian
Dinner
After making these at home I am not going back to buying the store-bought frozen variety again. The mix is so simple and easy to whip up, and I use pre-made wrappers just to make it a little easier. This makes about 50 dumplings which makes for a great weekend activity to make these up and pop a bunch in the freezer ready to go
Ingredients
500g Chicken Mince
1 Cup Sliced Wombok (Chinese Cabbage) (*See note 1)
3 Green Onion Sprigs (Scallions)
4-6 Shitake Mushrooms Diced (*See note 3)
3 Garlic Cloves Minced
2 inch piece of Ginger Minced (*see note 2)
2 Tbsp of Soy Sauce
1 Tbsp of Oyster Sauce
1 tsp Sesame Sauce
1 Tsp White Pepper
1-2 packs of dumpling wrappers approx 50 in total (*see note 4)
Directions
Slice up your green onions into small rounds, mushrooms into small pieces and cabbage sliced thin.
Peel and mince both your garlic and ginger
Add your chicken mince, veggies, garlic and ginger, sauces and your white pepper into a bowl and mix together well. We want the mixture nice and moist but not too runny or wet from the sauces
Take a few of your wrappers out onto a chopping board. Leave the rest in the pack so they don’t dry out and get a small bowl of water to dip your fingers in
Go around the edge of the dumpling wrapper with your finger that you dipped in the water. Then place 1 tsp of mixture into the middle, don’t be tempted to add lots in there otherwise it won’t close
There is a few different ways to fold these but you can fold it into a triangle and leave it like that, or then fold the extra bits over each other to get more of a traditional shape, you can see how I do this in the tik tok linked. Otherwise a simple one is to not fold it and pull the sides up and push together at the top. Or you can do the lazy method of placing some mixture in the pan and then placing the wrapper on top, these don’t stick together as well though
Once you have made them place them to the side on a piece of baking paper to make the next batch. This is the most time consuming part to make the actual wrappers. Once you have made them all you can cook them up or freeze them
To cook these you have a few options you can, steam them, fry them or do a combo like I usually do of steaming first then frying them up
To steam them in the frypan first simply add the dumplings to the pan and add about ¼-½ cup of water depending how many you have. Then Pop the lid on and cook on a low temp for about 8-10 mins until the water is evaporated (this depends on how much water and dumplings you have so keep an eye on them) &your wrappers have softened up. Then take the lid off and fry them on a medium heat, you may need a dash of oil here so they don’t stick
Once they are nice and crispy on the bottom they are done and ready to enjoy right away. Add some sesame and chilli oil for dipping and enjoy