Chicken and Coriander Dumplings
Delight your taste buds with these irresistible Chicken and Coriander Dumplings, a perfect fusion of fragrant herbs, savory chicken, and aromatic spices. This easy-to-make recipe features juicy ground chicken mixed with fresh coriander (cilantro), garlic, ginger, and a splash of soy sauce and sesame oil for a burst of umami. Wrapped in delicate dumpling skins and customizable with steaming or pan-frying, these dumplings are both versatile and crowd-pleasing. Whether you're planning a cozy family dinner or an impressive appetizer for guests, these dumplings pair beautifully with a tangy chili sauce or soy dipping sauce. Ready in just 40 minutes, they’re a quick and flavorful way to embrace homemade comfort food.
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Recipe Information
Ingredients
- 300 grams Ground chicken
- 30 grams Fresh coriander (cilantro), finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 pieces Dumpling wrappers
- 50 milliliters Water
- 2 tablespoons Vegetable oil (for frying, if preferred)
- Chili sauce or soy dipping sauce (optional)
Instructions
In a medium mixing bowl, combine the ground chicken, chopped coriander, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Place one dumpling wrapper on a flat surface and spoon approximately 1 teaspoon of the chicken filling into the center of the wrapper.
Using your finger, wet the edges of the wrapper with a small amount of water. Fold the wrapper in half to form a semi-circle, pressing the edges together firmly to seal. You can pleat the edges for an attractive finish, if desired.
Repeat this process with the remaining filling and wrappers, arranging the finished dumplings on a lightly floured surface to prevent sticking.
To cook the dumplings, you can choose from two methods: steaming or pan-frying.
For steaming: Fill a steamer with water and bring it to a boil. Place the dumplings on a parchment-lined steamer basket, ensuring they do not touch each other, and steam for 8–10 minutes, or until the filling is fully cooked and the wrappers are tender.
For pan-frying: Heat the vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in a single layer, flat-side down, and cook for 2–3 minutes until the bottoms are golden brown. Carefully pour in the water, cover the skillet with a lid, and steam for an additional 5–6 minutes, or until the filling is cooked through and the wrappers are tender.
Remove the cooked dumplings from the steamer or skillet and serve immediately with chili sauce or soy dipping sauce on the side.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
