Chinese chicken dumplings with ground chicken and vegetables filling. Handcrafted dumplings are sound and simple to make and flawless as a quick bite or hors d'oeuvre.


In this formula instructional exercise, you will find out about Chinese dumplings, how to wrap dumplings, in addition to tips and deceives to make the dumplings with chicken filling.

Chinese New Year is fourteen days away. For some Chinese individuals, dumplings are must-have for the merriments.

On Chinese New Year's eve, relatives would assemble around in the kitchen and make dumplings for supper. It's a convention.

There are numerous varieties of filling however the most well known ones are ground pork and vegetables. I frequently get demands for a Chicken Dumplings as a great many people eat chicken, so here it is, my Chicken Dumplings formula that everybody can appreciate.

It's extremely pivotal that the dumpling filling is sodden and succulent, so you need to pick boneless and skinless chicken thighs rather than chicken bosom.

Chicken thighs are fattier, which is flawless as a filling. The other key fixing is napa cabbage.

For this formula, I did a two-advance procedure of bubbling and afterward searing. I discovered this two-advance technique the best as the dumplings end up being fresh outwardly, however absolutely succulent inside.

For dumpling covering, I made the covering without any preparation however locally acquired coverings work similarly well. Appreciate!



·      1 pack dumpling wrappers, round-shaped or homemade dumpling wrappers
·      water for boiling
·      oil for pan-frying
·      Chinese black vinegar or Japanese ponzu for dipping
·      chili oil, (optional)


·      1 cup all-purpose flour
·      1/4 cup water plus 1 teaspoon water
·      extra all-purpose flour for dusting and rolling


·      8 oz ground chicken thighs
·      4 oz Napa cabbage, finely sliced
·      1 teaspoon grated ginger
·      1 tablespoon chopped scallion
·      2 tablespoons soy sauce
·      1/2 teaspoon sesame oil
·      3 dashes ground white pepper
·      1 pinch salt


1.   If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
2.   Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
3.   Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
4.   To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
5.   Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, boil for a few minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat the same until all dumplings are boiled.
6.   Heat up a skillet with some oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings. Add more oil and repeat the same process above until all dumplings are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.


You may use ground pork instead of ground chicken, if you like.