These Chinese chicken dumplings are easy to prepare, juicy, and full of flavor. While pork is the predominant filling found in dumplings across China, chicken is also a delightful option—provided you follow a few key tips.
In this post, we have everything you need to know, including a video demonstration!
What’s In a Chicken Dumpling?
Growing up in a household where my Shanghainese mother and grandmother led our family dumpling-making efforts, pork fillings were the norm. This is no surprise, as pork is the preferred dumpling filling throughout most of China.
However, we understand that many of you either don’t eat pork or simply prefer chicken for various reasons. The good news is that chicken can make a fantastic dumpling filling when prepared correctly!
We’ve previously shared our Chicken and Zucchini Dumplings and Chicken and Mushroom Dumplings on the blog. Today, we’re returning to the basics with a classic chicken dumpling recipe that features napa cabbage, ginger, and optional dried shiitake mushrooms for an added umami punch.
Chicken and ginger are a match made in flavor heaven! While we typically don’t use a heavy hand with ginger in dumpling fillings, its bright and zesty flavor enhances the milder taste of chicken. The napa cabbage contributes a subtle sweetness and moisture to each bite.
The Secret to Juicy Chicken Dumplings
The golden rule for chicken dumplings is this: dark meat is your best friend! Ground chicken thigh meat contains more fat and flavor, making it ideal for dumpling filling. The challenge? Most supermarkets primarily sell ground chicken breast.
You have two choices: use the white meat and add extra oil to make up for its leanness, or opt for boneless skinless chicken thighs and chop your own meat by hand!
All you need is a reliable cleaver (or a heavy chef’s knife) and a cutting board to create perfectly textured ground chicken at home. Check out my mother’s technique on how to grind meat without a grinder in just minutes!
Storebought vs. Homemade Dumpling Wrappers
For those with busy schedules, store-bought wrappers are a convenient option! Throughout my childhood, we always used store-bought wrappers. If your local Asian market offers a variety, look for Shanghai-style dumpling wrappers—they are thinner and more pliable than their Northern counterparts, making them easier to fold and pleat.
That said, homemade wrappers provide an unbeatable chewy texture, especially for boiled dumplings. Plus, they naturally self-seal, eliminating the need for water during assembly!
To make your own dumpling wrappers, you will need:
- 3⅓ cups (470g) all-purpose flour
- 1 cup (235ml) water
Combine the flour in a large mixing bowl. Gradually pour in the water while mixing until a rough dough forms. Knead for about 10 minutes until the dough is relatively smooth.
Cover the dough with a damp cloth and let it rest for 1 hour. This resting period allows the gluten to relax, making the dough more pliable and elastic.
Make-ahead/Freezer Instructions
Important tip: if you’re not cooking your dumplings right away, freezing them is essential. Never refrigerate assembled raw dumplings, as this will result in a soggy mess!
To freeze your dumplings: arrange them on a parchment-lined baking sheet, ensuring they do not touch. Cover the sheet tightly with plastic wrap (clean plastic grocery bags work well!), and freeze overnight. Once they are frozen solid, transfer them to freezer bags for longer storage. For the best quality, consume within 3 months.
Dumplings are versatile and can be enjoyed at any time of day. Whether you choose to pan-fry, boil, or steam these dumplings, they make for a delightful breakfast, lunch, or dinner. Prepare a batch, savor some fresh, and freeze the rest for unexpected cravings or quick meals!
Video: WATCH US Make It!
Recipe Instructions
Begin by washing your napa cabbage in a large bowl of water:
Slice the cabbage leaves lengthwise into thin strips, then finely chop them crosswise.
Place the chopped cabbage in a large bowl and sprinkle with salt, ensuring all the cabbage is coated. Set aside for 30 minutes (no longer!) to allow the salt to draw out the water from the cabbage.
In a separate large bowl, combine the ground chicken, finely chopped mushrooms (if using), Shaoxing wine, neutral oil, light soy sauce, ginger, sugar, sesame oil, and white pepper. Add the chicken stock and stir vigorously with chopsticks or a wooden spoon for 10 to 15 minutes until a cohesive paste forms. Alternatively, mix with a rubber spatula until the chicken absorbs most of the liquid, then use a stand mixer fitted with the paddle attachment on low speed for 7 minutes.
Squeeze the napa cabbage dry and add it to the filling mixture. Stir for another 2 to 3 minutes to fully incorporate the cabbage into the filling.
Now, assemble the dumplings. If using store-bought wrappers, wet the outer edges of a wrapper with water and place about a tablespoon of filling in the center. Pleat the wrapper closed, ensuring it is well-sealed, using a dab of water if necessary to secure the pleats. (Refer to our post on how to fold dumplings four ways for more details.) If using homemade wrappers, no water is needed. Arrange the assembled dumplings on a parchment-lined baking sheet so they do not touch. Repeat until all dumplings are assembled.
Once assembled, cook or freeze immediately.
Cooking Methods
To boil: Bring a large pot of water to a boil, add the dumplings while stirring constantly, and allow the water to return to a boil. Simmer for 6-8 minutes (shorter for fresh dumplings, longer for frozen).
To pan-fry: Heat a couple of tablespoons of oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry until the bottoms are light golden brown. Pour a thin layer of water into the pan, cover, and reduce the heat to medium-low. Cook until the water has evaporated, then uncover, increase the heat to medium-high, and fry for a few more minutes until the bottoms are crispy.
To steam: Place dumplings in a steamer basket lined with damp cheesecloth, perforated parchment paper, or thin cabbage leaves. Steam over simmering water at medium-high heat for 8-10 minutes (shorter for fresh dumplings, longer for frozen).
To freeze: Wrap the baking sheet tightly with plastic wrap or clean grocery bags and transfer to the freezer. Freeze overnight, then transfer the dumplings to freezer bags for long-term storage.
