Chicken Filled Dumplings
Savor the irresistible flavors of homemade Chicken Filled Dumplings, a delightful combination of tender, steamed dough and a savory chicken filling infused with garlic, ginger, soy sauce, and sesame oil. These pan-fried dumplings achieve a perfect balance of crispy golden bottoms and soft, flavorful interiors, thanks to the unique combination of frying and steaming techniques. Made with simple pantry staples like all-purpose flour and spices, and brought to life with the addition of scallions and subtly fragrant sesame oil, this recipe is as approachable as it is impressive. Perfect as an appetizer, snack, or main dish, these dumplings are best served hot with your favorite dipping sauce—think soy sauce with a hint of chili for a delicious kick. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cups Water
- 1 cup Chicken breast (cooked and minced)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Scallions (chopped)
- 1 teaspoon Ginger (grated)
Instructions
In a mixing bowl, combine the all-purpose flour and 1/2 teaspoon of salt. Gradually add water while kneading until a soft, elastic dough forms. Cover and let the dough rest for 20 minutes.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until fragrant and lightly golden, about 2-3 minutes.
Add the minced, cooked chicken to the skillet, followed by soy sauce, sesame oil, ground black pepper, and chopped scallions. Stir the mixture well to combine and cook for another 2 minutes. Remove from heat and let the filling cool.
Divide the rested dough into small, equal-sized balls (about 1 inch in diameter). Roll out each ball into a thin circle, approximately 3 inches in diameter.
Place about 1 teaspoon of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch and seal the edges firmly or pleat them for a decorative touch.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Arrange the dumplings in the skillet, making sure they do not touch. Cook until the bottoms are golden brown, about 2-3 minutes.
Carefully pour 1/4 cup of water into the skillet and cover with a lid to steam the dumplings. Cook for an additional 5-7 minutes or until the dumpling wrappers are fully cooked and translucent.
Remove the lid and let any remaining water evaporate. Serve the chicken-filled dumplings hot with your choice of dipping sauces, such as soy sauce or a chili-garlic dip.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.3 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1136 mg | 24% | |
*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.
