These Chinese chicken dumplings are simple to make, juicy, and flavorful. While pork is the most common dumpling filling you’ll find in China, chicken dumplings are also delicious—as long as you keep a few important tips in mind.
We have everything you need to know—and a video—in this post!
Amping Up the Flavor in a Chicken Dumpling
Growing up in a household with my Shanghainese mom and grandma leading our family dumpling operations, pork fillings dominated our dumpling-making sessions. That’s no surprise—pork is the dumpling filling of choice throughout most of China.
But we know many of you either don’t eat pork or simply prefer chicken for various reasons. Good news—chicken makes a fantastic dumpling filling with the right approach!
We’ve already shared our Chicken and Zucchini Dumplings and Chicken and Mushroom Dumplings on the blog. Today, we’re going back to basics with a classic chicken dumpling recipe featuring napa cabbage, ginger, and optional dried shiitake mushrooms for an extra umami boost.
To make a good chicken dumpling, you need to amp up the flavor of what is admittedly a milder protein than pork.
Chicken and ginger are natural flavor soulmates! While we typically don’t go heavy-handed with ginger in dumpling fillings, its bright, zingy flavor works wonders with chicken. The napa cabbage adds a subtle sweetness and moisture to each bite.
The Key to Juicy Chicken Dumplings
Here’s the golden rule of chicken dumplings: dark meat is your best friend! Ground chicken thigh meat has more fat and flavor, making it ideal for dumpling filling. The problem? Most supermarkets only sell ground chicken breast.
You have two options: use the white meat and add extra oil to compensate for the leanness, OR grab some boneless skinless chicken thighs and chop your own meat by hand!
All you need is a trusty cleaver (or heavy chef’s knife) and a cutting board to make perfectly textured ground chicken at home. See my mom’s technique on How to Grind Meat without a Grinder in Minutes!
Storebought vs. Homemade Dumpling Wrappers
For busy cooks, store-bought wrappers are great! Throughout my childhood, we always used store-bought. If your Asian market offers multiple options, look for Shanghai-style dumpling wrappers—they’re thinner and more pliable than their Northern counterparts, making them easier to fold and pleat.
That said, homemade wrappers deliver an unbeatable chewy texture, especially for boiled dumplings. Plus, they’re naturally self-sealing, eliminating the need for water during assembly!
To make your own dumpling wrappers, you’ll need:
3 1/3 cups (465g) all-purpose flour
1 cup (235ml) water
Add the flour to a large mixing bowl. Gradually pour in the water while working it into the flour until a rough dough forms. Knead for about 10 minutes until relatively smooth.
Cover with a damp cloth and let the dough rest for 1 hour.
The resting time will allow 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 is a must. Never refrigerate assembled raw dumplings, or you’ll end up with a soggy mess!
To freeze your dumplings: arrange them on a parchment-lined baking sheet, making sure they don’t touch each other. Cover the sheet tightly with plastic wrap (clean plastic grocery bags work great!), and freeze overnight. Once they’re frozen solid, transfer to freezer bags for longer storage. For best quality, enjoy within 3 months.
Dumplings are an anytime food. Pan-fry, boil, or steam these dumplings for breakfast, lunch or dinner. Make these, enjoy some fresh, and then freeze the rest for unexpected dumpling cravings and emergency meals!
Video: WATCH US Make It!
Chinese Chicken Dumplings: Recipe Instructions
Wash your napa cabbage in a large bowl of water:
Slice the cabbage leaves lengthwise into thin strips, then finely chop crosswise.
Place in a large bowl and stir in the salt so all the cabbage is coated. Set aside for 30 minutes (no more!) to allow the salt to draw the water out of the cabbage.
To a large bowl, add 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 a pair of chopsticks or a wooden spoon for 10 to 15 minutes, until it forms a cohesive paste. (Alternatively, stir with a rubber spatula until the chicken absorbs most of the liquid, then mix in the bowl of a stand mixer fitted with the paddle attachment on low speed for 7 minutes.)
Squeeze the napa cabbage dry.
then add to the filling mixture. Stir for another 2 to 3 minutes to incorporate the cabbage into the filling.
Assemble the dumplings: If using storebought wrappers, wet the outer edges of a wrapper with water, and add about a tablespoon of filling in the middle. Pleat the wrapper closed, making sure it’s well-sealed, and using a tiny dab of water to secure the pleats if necessary. (See our post on How to Fold Dumplings 4 Ways for more detail.)
If using homemade wrappers, no water is necessary. Work with a quarter of the dough at a time, keeping the rest covered. Roll the wrappers out with a floured rolling pin as you assemble them. (Don’t roll out too many in advance or they may dry out.) For more on working with homemade dumpling wrappers, see our Dumpling Wrapper Recipe.
Place on a parchment lined baking sheet so the dumplings are not touching. Repeat until you’ve assembled all the dumplings.
Once assembled, cook or freeze immediately.
To boil: Boil a large pot of water, add the dumplings, stirring constantly, and let the water come back up to a boil. Simmer for 6-8 minutes (shorter for fresh dumplings, longer for frozen).
To pan-fry: Heat a couple tablespoons of oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry until the bottoms are a 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. Uncover, increase the heat to medium-high, and fry for a few more minutes, until the bottoms of the dumplings 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(s) tightly with plastic wrap or clean grocery bags, and transfer to the freezer. Freeze overnight, then transfer the dumplings to freezer bags for longer term freezer storage.
Don’t forget to serve it with our Dumpling Sauce!
Chinese Chicken Dumplings
Ingredients
- 1 pound napa cabbage
- 1 teaspoon fine sea salt
- 1 pound ground dark meat chicken
- 5 dried shiitake mushrooms (reconstituted and finely chopped; optional)
- 3 tablespoons Shaoxing wine
- 2 tablespoons neutral oil
- 2 tablespoons light soy sauce
- 2 tablespoons minced fresh ginger
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon white pepper powder
- 1/4 cup chicken stock
- 2 packages dumpling wrappers
Instructions
- Slice the cabbage leaves lengthwise into thin strips, then finely chop crosswise. Place in a large bowl and stir in the salt so all the cabbage is coated. Set aside for 30 minutes (no more!) to allow the salt to draw the water out of the cabbage.
- To a large bowl, add 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 a pair of chopsticks or a wooden spoon for 10 to 15 minutes, until it forms a cohesive paste. (Alternatively, stir with a rubber spatula until the chicken absorbs most of the liquid, then mix in the bowl of a stand mixer fitted with the paddle attachment on low speed for 7 minutes.)
- Squeeze the napa cabbage dry, then add to the filling mixture. Stir for another 2 to 3 minutes to incorporate the cabbage into the filling.
- Assemble the dumplings. If using storebought wrappers, wet the outer edges of a wrapper with water, and add about a tablespoon of filling in the middle. Pleat the wrapper closed, making sure it’s well-sealed, and using a tiny dab of water to secure the pleats if necessary. (See our post on How to Fold Dumplings 4 Ways for more detail.) If using homemade wrappers, no water is necessary. Place on a parchment lined baking sheet so the dumplings are not touching. Repeat until you’ve assembled all the dumplings.
- Once assembled, cook or freeze immediately.
- To boil: Boil a large pot of water, add the dumplings, stirring constantly, and let the water come back up to a boil. Simmer for 6-8 minutes (shorter for fresh dumplings, longer for frozen).
- To pan-fry: Heat a couple tablespoons of oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and fry until the bottoms are a 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. Uncover, increase the heat to medium-high, and fry for a few more minutes, until the bottoms of the dumplings 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(s) tightly with plastic wrap or clean grocery bags, and transfer to the freezer. Freeze overnight, then transfer the dumplings to freezer bags for longer term freezer storage.
