Easy Chicken Dumplings Recipe
These easy dumplings are one of my most favourite recipes to make with my kids. They love the project and the results are delicious!
Ingredients
- For the Filling
- 1 tbsp. grapeseed oil
- 1 tbsp. sesame oil
- 3-4 brown mushrooms, stems removed
- and caps chopped finely
- 2 cloves garlic, minced
- 1 tsp. minced ginger
- ½ pound minced chicken
- 2 cups shredded napa cabbage
- 1 cup shredded carrot
- 2 green onion, chopped finely
- 2 tbsp. low sodium soy sauce
- Soy Dipping Sauce
- 1 tsp. sesame oil
- 1 tsp. roasted sesame seeds
- 1 Tbs. mirin
- ¼ cup low sodium soy sauce
- 1 Tbs. water
- For the Dumplings
- Round or square dumpling wrappers
- Small bowl of water
- 2-3 tbsp. sunflower or grapeseed oil
Instructions
- 1
Make the Filling: In a large fry pan over medium high heat, add both oils. Add the chopped mushrooms and sauté until browned, shrunken and dried out, about 3-5 minutes. Add the garlic and ginger, sauté for 1 minute.
- 2
Add the minced chicken and sauté until browned and opaque, about 5 minutes. Add the shredded cabbage, shredded carrot, green onion. Sauté until the cabbage and carrot have wilted, about 5 minutes.
- 3
Add the soy sauce, mix through. Let this mixture cool.
- 4
Make the Soy Dipping Sauce: Mix all the sauce ingredients together in a small bowl, set aside.
- 5
Place one heaping teaspoon of filling on the corner of wonton wrapper.
- 6
Using water, wet the sides of the wrapper.
- 7
Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles.
- 8
Fold corers over each other, use water to seal.
- 9
Repeat for remaining filling.
- 10
Heat a large fry pan over medium high heat, add the oil. Working in batches, place 6-10 dumpling down in the oil and fry until golden about 3 minutes, flip, repeat. Carefully add 2-3 tbsp. water to the pan and them immediately place a lid on the pan steam cook for 2-4 minutes.
- 11
Remove to a plate, serve with Soy Dipping Sauce. Makes about 36 dumplings
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Easy Chicken Dumplings?
This Easy Chicken Dumplings recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this easy chicken dumplings ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.