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Asian Chicken Dumplings with Soy Dipping Sauce

These Asian Chicken Dumplings are a delightful treat! Juicy ground chicken and fresh vegetables wrapped in tender dumplings, served with a savory soy dipping sauce.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

For the Dumplings:

  • 800 g ground chicken minced chicken
  • 100 g cabbage green cabbage works best
  • 80 g carrots grated or finely chopped
  • 40 g celery offers a fresh, crisp texture
  • 1 cm ginger about 1/2 inch, grated
  • 1 unit chili pepper for heat
  • 1 clove garlic minced
  • 1 bunch green onion chopped
  • 60 ml soy sauce for seasoning
  • 600 g white flour
  • 420 ml hot water
  • 2 g salt

For the Soy Dipping Sauce:

  • 2 tbsp soy sauce
  • 1/2 unit lemon fresh juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1/4 clove garlic finely minced
  • 0.5 cm ginger about 1/4 inch, grated
  • 1 unit green onion finely chopped for garnish
  • 1/2 unit chili pepper optional
  • 1 tbsp sesame oil

Instructions

Making the Dumplings:

  • Finely chop the cabbage, carrots, celery, and green onions. Grate the ginger and mince the garlic and chili pepper. In a large mixing bowl, combine the ground chicken, chopped vegetables, soy sauce, grated ginger, minced garlic, and chili pepper. Mix until well combined.
  • In another mixing bowl, combine the flour and salt. Gradually add hot water, mixing until the dough comes together. Knead on a floured surface until smooth and elastic, about 5-7 minutes. Cover and let rest for about 30 minutes.
  • Divide the dough into small pieces, roll each into a thin circle. Place a spoonful of filling in the center, fold and pinch the edges to seal.
  • Prepare your steamer, bring water to a boil. Place dumplings in the steamer, cover, and steam for about 15-20 minutes, until cooked through.
  • In a small saucepan, combine soy sauce, lemon juice, honey, rice vinegar, garlic, ginger, chopped green onion, and optional chili pepper. Heat until warm, then stir in sesame oil.
  • Transfer cooked dumplings to a serving platter. Serve warm with the soy dipping sauce on the side.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Dumpling mold or pastry cutter
  • Steamer or pot with a steaming rack
  • Small Saucepan
  • Knife and cutting board

Notes

  • Don’t overfill the dumplings to avoid bursting.
  • Seal edges tightly to prevent leaks during cooking.
  • Keep the dough covered while working to prevent drying out.