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.

Prep Time 40

Cook Time 15

Total Time 55

Servings 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.

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