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Homemade Asian Chicken Dumplings with Soy Dipping Sauce photo

Asian Chicken Dumplings with Soy Dipping Sauce

These Asian Chicken Dumplings are a flavor-packed delight! Enjoy tender dumplings filled with savory chicken and a zesty soy dipping sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings:
  • 800 g ground chicken (minced chicken)
  • 100 g cabbage
  • 80 g carrots
  • 40 g celery
  • 1 cm ginger (about 1/2 inch)
  • 1 chili pepper
  • 1 clove garlic
  • 1 bunch green onion
  • 60 ml soy sauce
  • 600 g white flour
  • 420 ml hot water
  • 2 g salt
For the Dipping Sauce:
  • 2 tbsp soy sauce (for dipping)
  • 1/2 lemon
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1/4 clove garlic (for dipping sauce)
  • 0.5 cm ginger (about 1/4 inch for dipping sauce)
  • 1 green onion (for dipping sauce)
  • 1/2 chili pepper (for dipping sauce)
  • 1 tbsp sesame oil

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Dumpling steamer or pot
  • Knife and cutting board
  • Small saucepan
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. In a large mixing bowl, combine the 600g of white flour and 2g of salt. Gradually add 420ml of hot water while mixing with a wooden spoon or your hands until a dough begins to form. Once it’s cool enough to handle, knead the dough for about 5 minutes until smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.
  2. While the dough is resting, prepare the filling by finely chopping the 100g of cabbage, 80g of carrots, 40g of celery, 1cm of ginger, 1 chili pepper, and 1 garlic clove. In a large bowl, combine the minced chicken with the chopped vegetables, then add 60ml of soy sauce. Mix everything well until fully combined.
  3. After resting, divide the dough into small portions. Roll each portion into a thin circle, about 3 inches in diameter. Keep the other portions covered to prevent drying out.
  4. Place a teaspoon of the filling in the center of each dough circle. Moisten the edges with a little water, fold the dough over the filling to create a half-moon shape, and pinch the edges together to seal, ensuring no air pockets inside.
  5. You can either steam or pan-fry the dumplings. For steaming, place them in a steamer basket lined with parchment paper and steam for about 15-20 minutes. For pan-frying, heat a little oil in a skillet over medium heat, add the dumplings, and cook for 2-3 minutes until golden brown. Then, add a splash of water to the pan, cover, and steam for another 8-10 minutes.
  6. In a small saucepan, combine 2 tbsp of soy sauce, the juice of 1/2 lemon, 1 tbsp of honey, 1 tbsp of rice vinegar, 1/4 garlic (minced), 0.5cm ginger (minced), 1 green onion (chopped), 1/2 chili pepper (chopped), and 1 tbsp of sesame oil. Heat gently until mixed well and the sauce is warm.
  7. Plate the dumplings and serve with the soy dipping sauce on the side. Garnish with additional green onions or sesame seeds if desired.

Notes

  • Resting the dough is crucial for a pliable texture.
  • Don't overfill the dumplings to prevent bursting.
  • Experiment with different dipping sauces for variety.