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Chicken and Vegetable Dumplings

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 Recipe - TheRecipe.Website

Chicken and Vegetable Dumplings

These Chicken and Vegetable Dumplings are delicate, juicy parcels filled with seasoned minced chicken, finely chopped vegetables, and aromatic flavours. Light yet satisfying, they’re perfect for pan-frying, steaming, or boiling, depending on your preference. Ideal for sharing or meal-prepping, they’re a versatile dish that brings comfort and joy to any table.
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Course: Appetizer, Main Dish, Side Dish, Starter
Cuisine: Chinese
Keyword: Chicken, Chicken and Vegetable Dumplings, Dumplings, Spice, Vegetables, Wrappers
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 30 Dumplings
Calories: 36kcal

Ingredients
 

For the filling:

For assembling:

For pan-frying (optional)

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.

Notes

Tips & Suggestions for your Chicken and Vegetable Dumplings:
– Prep ahead: You can freeze assembled dumplings on a tray, then store in a freezer bag. Cook straight from frozen — just increase the cooking time by 2–3 minutes.
– Keep wrappers covered: Dumpling wrappers dry out quickly, so cover unused ones with a damp cloth as you work.
– Flavour boost: Add a pinch of chilli flakes, chopped coriander, or a dash of rice vinegar to the filling for extra zing.
Serve hot with your favourite dipping sauce and enjoy the comfort of homemade dumplings — every bite a little pocket of joy.

Nutrition

Calories: 36kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.005g | Cholesterol: 4mg | Sodium: 120mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg

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