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Chicken dumplings, also called potstickers, are popular at Chinese restaurants and a copycat recipe is easy to make at home. Perfect for holiday entertaining, a quick lunch, or added to soup

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Dumplings filled with meat – you’ve probably had them at a Chinese restaurant at some point and they’re delicious! If you thought that they were too complicated to make at home, though, guess again. They only take a few simple ingredients and they’re quick. Basically, this is fast food and far healthier than hot dogs or a McDonald’s burger!

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In my cookbook, A Cabin Full of Food, I share a homestead version, using homemade egg noodle dough and ingredients that are local to my area. This is a bit different since I’m trying to create a copycat recipe for the meat and cabbage dumplings that restaurants serve.

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If you know how to make your own dumpling wrappers, go ahead and make your own. Otherwise, you’ll need 24-36 pieces, depending on how much filling you put in your chicken dumplings.

Gather all your ingredients and bring them to room temperature. This makes the wrappers easier to separate and the fillings easier to mix. The chicken breast should be chopped finely. Using ground chicken or turkey is slightly less authentic but certainly use that if it’s easier for you.

In a bowl, combine the chicken breast, grated ginger, grated garlic, sesame oil, rock salt, and chopped green onion. Add some freshly ground black pepper.

Make sure everything is well mixed. The vegetables will keep the chicken breast moist as the dumpling cooks and will give the dish a vibrant fresh and delicate flavor.

To assemble each dumpling, place a heaping teaspoonful of the chicken mixture at the center of each dumpling wrapper and then seal off edges like a pastry.

If you have children big enough to help in the kitchen, this is a fun task that they can handle!

You should have around 24 to 36 chicken dumplings in the end. At this point, you can freeze them individually or cook them in soup or pan-fried.

To pan-fry, place about 8-12 dumplings unto a frying pan with 1 tablespoon of cooking oil and 1/3 cup water. Cover and let steam-cook for 10 minutes over medium heat or until the water evaporates. Once the water is gone, uncover and let the oil fry up the bottoms until browned.

Serve with sauce and a sprinkling of green onion.

To make the sauce, combine 1 tablespoon dark soy sauce with 1 tablespoon sesame oil, 1 tablespoon chili-garlic sauce, and 1 tablespoon lime/lemon juice. Stir together.

The dumplings can also be added to broth or soup during the last 5-8 minutes of cooking if you do not like pan-fried ones.

As always, feel free to play around with this! Use coleslaw mix (cabbage and carrot) instead of just the cabbage. Use pork instead of chicken. Recipes aren’t written in stone – experiment.

Now go make your own delicious Chicken Dumplings

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Chicken Dumplings


  • Author: Marie Beausoleil
  • Category: Main dish

Description

Quite the star of Chinese fast food, dumplings are often thought to be too complicated to make at home but the fact is, it only takes a few simple ingredients to make. No need for an Asian take-out when you know how to make this – and it needs less than 10 ingredients!


Ingredients

  • 1 teaspoon grated ginger
  • 2 teaspoons grated garlic
  • 24-36 pieces of dumpling wrapper (homemade or store-bought)
  • 1 pound chicken breast, ground or chopped finely
  • 1 teaspoon rock salt
  • 1 1/2 cups finely shredded napa cabbage
  • 2 teaspoons sesame oil
  • 1/2 cup chopped green onion
  • Freshly ground black pepper to taste

Instructions

  1. Gather all your ingredients and bring them to room temperature. This makes the wrappers easier to separate and the fillings easier to mix.
  2. In a bowl, combine the chicken breast, grated ginger, grated garlic, sesame oil, rock salt, and chopped green onion. Add some freshly ground black pepper (a generous pinch is fine or add more if you’d love to).
  3. Make sure everything is thoroughly combined.
  4. The veggies will keep the chicken breast moist as the dumpling cooks and will give the dish a vibrant fresh and delicate flavor.
  5. To assemble each dumpling, place a heaping teaspoonful of the chicken mixture at the center of each dumpling wrapper and then seal off edges like a pastry.
  6. You should have around 24 to 36 dumplings in the end.
  7. At this point, you can freeze them individually or cook them in soup or pan-fried.
  8. To pan-fry, place about 8-12 dumplings unto a frying pan with 1 tablespoon of cooking oil and 1/3 cup water.
  9. Cover and let steam-cook for 10 minutes over medium heat or until the water evaporates.
  10. Once the water is gone, uncover and let the oil fry up the bottoms until browned.
  11. Serve with sauce and a sprinkling of green onion.
  12. To make the sauce, combine 1 tablespoon dark soy sauce with 1 tablespoon sesame oil, 1 tablespoon chili-garlic sauce, and 1 tablespoon lime/lemon juice. Stir together.
  13. The dumplings can also be added to broth or soup during the last 5-8 minutes of cooking if you do not like pan-fried ones.

Nutrition

  • Serving Size: 4

Just Plain Living

 

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