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Delightful Chicken Dumplings


  • The combination of ginger and scallion adds a unique fragrance to the chicken flavor of the dumplings.


1 pkg
dumpling wrappers
12 oz
ground chicken
2 cup
finely chopped napa cabbage (drained)
1 tbsp
minced peeled fresh ginger
1 tbsp
soy sauce
1⁄2 tsp
1 tbsp
vegetable oil
all-purpose flour


  • Combine ground chicken, drained chopped napa cabbage, chopped scallions, minced peeled ginger, soy sauce, salt, and vegetable oil in a bowl, mix well with a spoon.
  • Line a baking sheet with parchment paper and dust with flour. Put aside ½ bowl of cold water.
  • Place a wrapper on your palm and brush the edge of the wrapper lightly with water. Add 1-2 tablespoons of filling to the center of the wrapper, leaving a ½ inch border. Fold the wrapper in half to enclose the filling, press along the edge to seal.
  • Pleat the dumpling’s sealed edge by folding every ¼ inch, forming 5-6 pleats to make a nice looking pouch. Press firmly to seal.
  • Transfer the dumpling to the prepared baking sheet.
  • Repeat with the remaining wrappers and filling, spacing the dumplings ½ inch apart on the baking sheet.
  • Bring a big pot of water to boil, add dumplings, stir immediately.
  • Bring the water back to boil, add ½ cup of cold water, stir occasionally.
  • Repeat adding cold water for 3-4 times until dumplings are floating.
  • Remove dumplings from the pot with a strainer and place them on a plate (in one layer).
  • Serve with the dipping sauce.


Serve with dipping sauce:

  • ½ cup soy sauce
  • ¼ cup Chinese black vinegar
  • ½ teaspoon sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese chili sauce (optional)
plate of chicken dumplings with sauce and chopsticks


SourceShanshan Chen, Assistant Professor of Bastyr University California
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