Chicken Dumplings With Sesame Soy Sauce Recipe

I absolutely adore this dumpling recipe because crafting each dumpling feels like a meditative art session that ends with a burst of savory deliciousness. Plus, the crispy bottoms and juicy chicken filling wrapped in a tender shell paired with that savory-sweet dipping sauce are truly a party in my mouth that I can’t get enough of!

I’m passionate about crafting recipes that harmonize splendidly strong flavors with the wholesome goodness of clean, healthy ingredients. To that end, my Chicken Dumplings with Sesame Soy Sauce deliver big on taste while keeping it trim and healthy.

Ground chicken and the finely shredded Napa cabbage they call for offer a protein-rich filling that hits all the satisfying notes a dumpling is supposed to hit. Aromatic ginger and garlic, plus a whisper of soy sauce and sesame oil, make these dumplings both delicious and nutritious.

Ingredients

Ground chicken:
Rich in protein, low in fat, subtle taste.

Napa cabbage:
High in fiber, helps with digestion, supplies vitamin C.

Green onions:
Provides newness, assists in the intake of antioxidants, and is low in calories.

Garlic:
Improves taste, boosts immunity, has allicin.

Ginger:
Warmth and spices.

Aid digestion.

Serotonin-boosting, anti-inflammatory properties.

Soy sauce:
Umami’s profound flavor and sodium content make it a potent taste enhancer.

Sesame oil:
Aromas that are nutty, issuing from ingredients containing healthful lipids, contribute depth.

Hoisin sauce:
Sweet and salty, tangy flavors, rich in umami.

Ingredient Quantities

• 1 lb ground chicken
• 2 cups Napa cabbage, finely shredded
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon white pepper
• 1 package round dumpling wrappers (about 36 pieces)
• 1 tablespoon vegetable oil
• 1/4 cup water
• 1/4 cup soy sauce (for dipping)
• 1 tablespoon sesame oil (for dipping)
• 1 tablespoon rice vinegar (for dipping)
• 1 teaspoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. In a big bowl, mix the following: ground chicken, Napa cabbage, green onions, garlic, ginger, soy sauce, 1 tablespoon of sesame oil, rice vinegar, hoisin sauce, and white pepper. You want to mix everything very well; it’s important that all these ingredients hug one another.

2. Take a single dumpling wrapper and spoon approximately 1 tablespoon of the chicken mixture into the center. Wet the edges of the wrapper with water, then fold it in half, pleating the edges to seal. Repeat this with the remaining wrappers and filling.

3. In a large non-stick skillet, over medium-high heat, warm the vegetable oil. When the oil is hot, add the dumplings in a single layer, being careful not to overcrowd the pan.

4. Prepare the dumplings for 2 to 3 minutes until the undersides are a nice crunchy brown.

5. Add 1/4 cup of water to the skillet very carefully and immediately cover with a lid to steam the dumplings for another 5-6 minutes, or until the water has mostly evaporated and the dumplings are fully cooked.

6. As the dumplings cook, get the sauce ready. For the dipping sauce, take a small bowl and add the following: 1/4 cup soy sauce, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Mix it up well.

7. Take off the skillet’s lid and allow any water that might still be present to evaporate; the dumplings can be crisped up again for a minute if you want them a little browner.

8. Cooked dumplings, once ready for serving, find their way to a plate.

9. Top it off with sesame seeds and diced green onions.

10. Accompany the dumplings with the sesame soy preparation and serve them hot. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Measuring cups
4. Grater or microplane (for ginger)
5. Knife
6. Cutting board
7. Spoon (for mixing and filling)
8. Small bowl (for dipping sauce)
9. Non-stick skillet with lid
10. Tongs or spatula
11. Plate for serving

FAQ

• Q: Can I use ground turkey instead of ground chicken?Ground turkey is an excellent alternative and will work just as well in this recipe.
• Q: Can I freeze the dumplings?A: Certainly! You can seal the dumplings in a thick plastic freezer bag and store them in the freezer for up to three months. To cook, either boil or steam for about 20 minutes (boiling is a good way to get a little more heft to the dumpling). If you use a bamboo steamer, place the dumplings on a cabbage leaf or a piece of parchment paper to keep them from sticking.
• Q: Do I have to use Napa cabbage?While Napa cabbage is most often used for its delicate texture and subtle flavor, savoy and green cabbages can easily be used in their stead.
• Q: Is it possible to make these dumplings gluten-free?A: Ensure that the dumpling wrappers are gluten-free and that all sauces used are certified gluten-free, and you’ll have a gluten-free dish.
• Q: Can I steam the dumplings instead of pan-frying them?A: Steaming is a healthy method of cooking. Place the dumplings in a steamer basket. Steam over boiling water for about 10-12 minutes.
• Q: What is the best way to seal the dumpling wrappers?Wet the edge of the dumpling wrapper with water, then fold and press the edges together to seal the dumpling firmly. You don’t have to pleat, but it does give the dumpling a more polished look.
• Q: Can I add other vegetables to the filling?Certainly! Extra flavor and texture can be provided by finely chopping mushrooms or carrots and adding them to the mix.

Substitutions and Variations

1 pound of ground chicken: You can swap in ground pork or turkey for a different flavor.
2 cups Napa cabbage: If you can’t find Napa cabbage, use regular green cabbage or bok choy as a substitute.
Minced garlic, 2 cloves: Use 1/2 teaspoon garlic powder as a substitute.
1 tablespoon ginger, grated: Substitute with 1/2 teaspoon ground ginger.
1 tablespoon sesame oil: Olive oil may be used for a different taste, but sesame oil is recommended for its unique, idiomatic flavor.

Pro Tips

1. Chill Your Filling Before assembling the dumplings, ensure the filling is well-chilled. This makes it easier to handle and helps the dumplings hold their shape better during cooking.

2. Prevent Sticking When handling dumpling wrappers, keep them under a damp cloth to prevent them from drying out and becoming difficult to seal.

3. Seal Properly Ensure you press and pleat the edges of the dumpling thoroughly. This prevents the dumplings from opening during cooking and losing filling.

4. Check Oil Temperature When pre-heating the oil in the skillet, make sure it reaches the right temperature by adding a small bit of filling. It should sizzle without burning. This ensures that the dumplings will brown evenly.

5. Layer Flavors in Dipping Sauce For an added kick to the dipping sauce, consider integrating a pinch of chili flakes or a splash of lime juice to balance the flavors and complement the richness of the dumplings.