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Easy Chinese Chicken Dumplings


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Rate this recipe 4.3/5 (8 Votes)
Easy Chinese Chicken Dumplings 1 Picture


  • For the Dipping Sauce:
  • For the Dumplings
  • 2 packages frozen square wonton skins (found in any Asian or International Market), defrosted for about an hour on the counter or overnight in the refrigerator
  • 2 1/4 Pounds, approximately, 3 medium sized chicken breasts, fat removed, coarse chopped then wizzed in a food processor
  • 2 small heads bok choy, large thick of bulb removed at the end, green and white leaves sliced lengthwise into thirds then chopped into small bite sized pieces
  • 1 bunch thin scallions, green and white part, chopped finely
  • 1/2 red pepper, diced finely
  • 1/2 toasted sliced almonds, chopped
  • 2 tablespoons fresh ginger, grated
  • 1 Tablespoon plus 1 scant teaspoon Cornstarch
  • 1/8 cup Oyster Sauce
  • 1/8 cup Soy Sauce
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon cracked fresh Pepper
  • 1 beaten egg with a pastry brush for sticking Dumpling edges together
  • 1/2 cup Soy Sauce
  • 1/8 cup Rice Vinegar
  • 2 Tablespoons cold Water
  • 1 white part of scallion thinly sliced lengthwise
  • 1 teaspoon chopped fresh Ginger
  • 1 teaspoon Sesame Seeds
  • Equipment:
  • 1 cookie sheet for lining uncooked chicken dumplings
  • pastry brush
  • 1 Large Wok
  • Chinese Bamboo Steamers, lined with cabbage leaves, or, aluminum foil, greased lightly with oil then forked with holes or slits to enable steaming


Adapted from


Step 1

For the Dumplings:
Mix together the cornstarch with the oyster and soy sauce. Into a large bowl combine and stir together wizzed raw chicken, chopped bok choy, scallions, diced red pepper, almonds, and grated ginger. Stir the combined cornstarch oyster and soy sauce into the chicken mixture. On a clean, dry counter work space line up defrosted won ton skins. Into the center of each place about a Tablespoonful of the chicken filling into the center. Brush beaten egg around the edges using a pastry brush then bring together each of the corners, pinch the side openings and line the assembled dumpling onto a cookie sheet. Refrigerate uncooked dumplings until ready for steaming or immediately put into freezer covered tightly with plastic wrap and a lid or freezer paper for future defrosting in refrigerator the day before use.

When ready to serve Chicken Dumplings, add water to a large wok filling up to a little over quarter full and heat to boiling. Leaving about a half inch between each uncooked dumpling place onto lined bamboo steamers then place steamers onto wok with the boiling water. Cook for about 6-7 minutes cutting into one of the dumplings to be sure the chicken is fully cooked. Serve hot steamed Chicken Dumplings with Dipping Sauce (recipe below.)

For the Dipping Sauce:
Combine all ingredients together into a bowl and chill until serving. Serve Dipping Sauce in one small serving bowl or in separate small party size cups for individual dipping.

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