What can I say about dumplings that hasn’t been said before. Maybe it’s their warm, pillowy texture, or the way steam escapes as you bite in, releasing a savoury, aromatic filling. One of my all-time favourites? Chicken and vegetable dumplings — a dish that manages to be both hearty and delicate, satisfying yet light enough to keep you reaching for more.
These little pockets of flavour are a whole experience when you make your own. There’s the fun of folding them, each one a tiny parcels. There’s the sizzling sound as they sear in the pan, the golden bases forming as the rest gently steams under a snug lid. And then, of course, there’s the taste. Tender minced chicken mixed with finely chopped vegetables, seasoned just right, wrapped in soft dough… honestly, what more could you ask for?
The beauty of chicken and vegetable dumplings is in their balance. The chicken brings a subtle savoury richness, while the vegetables — often cabbage, spring onions, garlic, or carrots — add freshness and crunch. A little ginger or sesame oil and a splash of soy sauce round everything off with that unmistakable umami depth. Served with a tangy dipping sauce — perhaps something hoisin-based, or with vinegar and chilli — it’s the kind of meal that brings people together. Whether shared at a dinner table, passed around at a party, or eaten solo with chopsticks and a movie, dumplings are always welcome.
But don’t stop at chicken. The dumpling is a versatile canvas, ready to be painted with flavours from all over the world. Pork and chive is a classic combo that never goes out of style. Or go for something earthy and satisfying like mushrooms with tofu and garlic. Seafood lovers might enjoy prawn with lemongrass or even a scallop and ginger mix. You could get adventurous with minced lamb, spiced with cumin and coriander, for a Middle Eastern twist. Or explore vegetarian options like spinach and feta, sweet potato and black bean, or spicy kimchi with tofu.
Whether steamed, pan-fried, or boiled, chicken and vegetable dumplings are quite simply gorgeous. They’re the kind of dish that invites creativity while still offering the simple pleasure of home-cooked comfort. So next time you want something that’s warm, delicious, and made with care — let the humble dumpling be your go-to no matter what the filling.
Chicken and Vegetable Dumplings
Ingredients
For the filling:
- 300 g chicken minced
- 1 cup cabbage finely shredded
- 1 small carrot grated
- 2 medium spring onions finely chopped
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp ground white pepper
For assembling:
- 30 medium dumpling wrappers round / store-bought or homemade
- water Small bowl for sealing
For pan-frying (optional)
- 2 tbsp vegetable oil
- ¼ cup water for steaming in pan
Instructions
- In a mixing bowl, combine the minced chicken, cabbage, carrot, spring onions, garlic, ginger, soy sauce, sesame oil, salt and pepper. Mix until well combined. Set aside.300 g chicken, 1 cup cabbage, 1 small carrot, 2 medium spring onions, 2 cloves garlic, 1 tsp fresh ginger, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp salt, ¼ tsp ground white pepper
- Place a dumpling wrapper in the palm of your hand. Add about 1 teaspoon of filling in the centre.30 medium dumpling wrappers
- Dip your finger in water and run it around the edge of the wrapper.water
- Fold and seal into your desired shape, pressing out any air. Repeat until all wrappers are filled.
- Heat oil in a large non-stick frying pan over medium heat. Arrange dumplings in a single layer. Fry for 2–3 minutes until the bottoms are golden brown.2 tbsp vegetable oil
- Carefully add ¼ cup of water, cover with a lid, and steam for 5–6 minutes or until the filling is cooked through and the water has evaporated. Remove the lid and cook another minute to crisp up the bottoms.¼ cup water
- Alternative cooking methods:
- – Steam over boiling water for 8–10 minutes.
- – Boil in water for 4–5 minutes until they float and the filling is cooked.
16 comments
Love these
These are so easy to make and the number of filling is endless. The wrappers are delicate and the filling very tasty.
I loved how customisable the filling was — already planning to try a mushroom and tofu version next.
The pan-fried method gave them a lovely golden crisp while the inside stayed tender and aromatic.
They were nice but I think I slightly under-seasoned the filling. Next time I’ll add a touch more soy sauce or maybe some chilli flakes. Still a solid and easy recipe.
These dumplings were absolutely delicious — light, juicy, and packed with flavour.
Great tip about keeping the wrappers covered, orevented a lot of issues.
Super fun to make with the family. Everyone helped fold the dumplings. Messy but fun. We steamed ours and served with soy-vinegar dipping sauce — perfect
Great idea for quick weeknight dinners.
The filling was moist and well-seasoned, and the wrappers crisped up beautifully when pan-fried. Highly recommend.
Very satisfying meal. I made a double batch and froze half — cooked straight from frozen with no issue.
I tried boiling them and loved how soft and delicate they came out.
Honestly, these were better than some restaurant dumplings I’ve had.
Served with hoisin and chilli dipping sauces — they disappeared in minutes
Simple, comforting, and full of flavour.
Really enjoyed these! The mix of chicken and vegetables felt fresh and well-balanced. I added some chilli oil for heat and they were gorgeous.