Chinese Chicken Dumplings
The ultimate comfort food, Chinese Chicken Dumplings are tender, juicy, and so easy to make! Perfect for a cozy dinner or a fun night with friends, these dumplings are sure to satisfy your cravings. Enjoy the delightful mix of flavors and textures in every bite!
Equipment
- Grater
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Large Pot
- Food Processor
Ingredients
- 1 pack Dumpling wrappers Round-shaped or homemade dumpling wrappers.
- 1 cup Water For boiling.
- 2 tablespoons Oil For pan-frying.
- 2 tablespoons Chinese black vinegar For dipping, or Japanese ponzu.
- 1 tablespoon Chili oil Optional, for extra flavor.
- 1 cup All-purpose flour
- 1/4 cup Water Plus 1 teaspoon for dough.
- 1 cup Extra all-purpose flour For dusting and rolling.
- 8 oz Ground chicken thighs
- 4 oz Napa cabbage Finely sliced.
- 1 teaspoon Ginger Grated.
- 1 tablespoon Scallion Chopped.
- 2 tablespoons Soy sauce
- 1/2 teaspoon Sesame oil
- 3 dashes Ground white pepper
- 1 pinch Salt
Instructions
- Combine all-purpose flour and water in a bowl. Knead until the dough isn’t sticky. Cover and rest for 30 minutes.
- Roll out the dough into a long cylinder, cut into pieces, and roll into 4-inch circles.
- Combine ground chicken thighs, Napa cabbage, ginger, scallion, soy sauce, sesame oil, ground white pepper, and salt in a bowl.
- Spoon filling onto the center of a wrapper, moisten edges, fold, and seal.
- Boil dumplings in water until they float, then scoop out.
- Pan-fry dumplings until golden brown on both sides.
- Serve warm with Chinese black vinegar and chili oil.
Notes
When making dumpling wrappers, pay attention to the water temperature, aiming for around 110°F (43°C). This keeps the wrappers soft and chewy.
If using store-bought wrappers, look for those made for boiling and pan-frying, as they are thicker.
Using boneless, skinless chicken thighs instead of chicken breast gives a moist filling.
Chop the cabbage finely and squeeze out excess liquid before mixing to avoid a watery filling.
These dumplings can be frozen beautifully; just add a couple of minutes to the boiling time from frozen.