SUPER JUICY Hand Chopped Chicken Dumplings
These Hand Chopped Chicken Dumplings are SO JUICY and delicious; I promise they taste better than any store-bought dumplings you will ever try! Hand Chopped Chicken Dumplings are SO worth it; I will never buy ground chicken ever again. The filling is super juicy, the meat is still chewy, and the cabbage gives the dumpling a nice crunch. Crispy on the outside, juicy on the inside, these Chicken Dumplings will change your life!
Pro Tips For Making Chicken Dumplings
I love dumplings in every single variation, but these Hand Chopped Chicken Dumplings are for sure my all-time favorite dumplings! The filling is super juicy and has all the best textures. I’ve got a few secret tips and tricks that make these dumplings the best Chicken Dumplings you will ever try.
1. Hand Chopping Chicken Thighs For Filling
I know it takes an extra 7-8 minutes but trusts me, it is worth it! Versus store-bought ground chicken, the chicken doesn’t get mushy and is chewy and extra juicy. You also have complete control of the fat and meat ratio. I love using skinless chicken thighs, but you can also use chicken breast if you are trying to be healthy.
- Cut the chicken thigh into small strips, and using a knife, start chopping and mincing the chicken. Using the side of the blade, press the chicken down to mash it. Keep repeating these steps until the chicken is thoroughly minced.
** I recommend using two knives to speed up the process. This will take around 7-8 minutes until the chicken is thoroughly minced. **
2. Salt First For Crunchy Cabbage
You want CRUNCHY Cabbage, not soggy cabbage, so this step is CRUCIAL. Add a generous amount of salt to the cabbage and massage it for 2 minutes. Let the cabbage sit for 5-7 minutes, or until the water from the cabbage has come out.
Squeeze out all the excess water, making sure 80% of the water out. This extra step will ensure your Chicken dumpling filling is crunchy and not soggy.
3. Taste Test Your Chicken Dumpling Filling
Here is my grandma’s secret cooking tip that changed my life! Take a teaspoon of the filling, put it in the microwave for 15-30 seconds, and taste to see if you need any more additional seasoning. I recommend being more generous with the seasoning but adjust to your liking.
Chicken Dumpling Ingredients
In another mixing bowl, add cabbage, minced chicken, grated ginger, chopped green onion, white pepper, sesame oil, chicken powder or dashi powder, and soy sauce. Mix in one direction till everything is combined.
- 1.5 lb Boneless Chicken Thigh
- ½ chopped Cabbage around 1lb
- 2 tbsp Salt
- 3 Green Onion
- 1.5 tbsp Ginger grated
- 2 tbsp Sesame Oil
- 1 tbsp dashi powder or Chicken Powder
- 1 tbsp Soy Sauce
- 1 tsp White Pepper
- 50 Dumpling Wrappers
What kind of dipping sauce do I use for my dumplings?
My go-to dipping sauce for everything is always black vinegar, homemade chili oil, and sesame seeds. I love this combination because you get tangy, savory, and also spicy.
My husband doesn’t like the tanginess of the black vinegar, so his go-to is soy sauce, grated garlic, homemade chili oil, and sesame seeds. If you don’t have black vinegar at home, mix a 2:1 ratio of rice vinegar and soy sauce.
Dumpling Wrappers For Your Chicken Dumpling
I have a recipe for making homemade dumpling wrappers, but to save time, I usually like to go to my local Asian grocery store to buy freshly made dumpling wrappers
If you are interested in learning how to make it at home or don’t have access to a local Asian Supermarket, it is straightforward, and all you need is flour, salt, and oil.
Wrapping Your Chicken Dumplings
Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
How To Freeze Chicken Dumplings In Bulk
I like to make my Chicken dumplings in bulk, around 200 at a time, and freeze them so I can have dumplings ready in less than 15 minutes anytime.
Once you finish wrapping the dumplings, line them up in parchment paper and freeze for 30 minutes or until they are no longer soft. Once they are hard, place them in a plastic bag, and they can last in the freezer for up to 2 months.
How to Enjoy Chicken Dumplings:
There are two ways to enjoy these delicious Chicken Dumplings. You can pan fry, or boil.
Pan-fried Dumplings
The first way is to pan-fry them. The key to making sure the wrapper doesn’t stick to the pan is to use a good non-stick pan. To check if the dumplings are cooked, you can poke a hole, and if the juices are clear, the dumpling is cooked.
- In a non-stick pan, drizzle in oil and turn the heat up to medium-high.
- Once the pan is hot, add in the dumpling and pan-fry for 2 minutes.
- Add in water until ¼ of the dumpling is covered in the water. Put the lid on and let it cook for 8-9 minutes.
Boiled Dumplings
The second way, which is the easy way, is to boil the dumplings. I like boiled dumplings more than pan-frying because it is faster, and I like how soft the wrapper is.
- Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes. It will take around 8-10 minutes.
Here are more Dumplings Recipes that you will LOVE:
- The BEST Pork and Chives Dumplings
- Crispy Pan-Fried Pork Buns – Sheng Jian Bao
- Pan-Fried Vegetable Buns
- Chinese Crispy Meat Beef Pies
- BEST Crispy Taiwanese Potstickers (Secret Family Recipe)
Chicken Dumplings
By Tiffy Cooks
Ingredients
- 1.5 lb Boneless Chicken Thigh
- ½ chopped Cabbage around 1lb
- 2 tbsp Salt
- 3 Green Onion
- 1.5 tbsp Ginger grated
- 2 tbsp Sesame Oil
- 1 tbsp dashi powder or Chicken Powder
- 1 tbsp Soy Sauce
- 1 tsp White Pepper
- 50 Dumpling Wrappers
Instructions
- Cut the chicken thigh into small strips, and using a knife, start chopping and mincing the chicken. Using the side of the blade, press the chicken down to mash it. Keep repeating these steps until the chicken is thoroughly minced. ** I recommend using two knives to speed up the process. This will take around 7-8 minutes until the chicken is thoroughly minced. **
- Add chopped cabbage to a large bowl and add in 2 tbsp of salt. Massage the cabbage for 2-3 minutes and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set the cabbage aside.
- In another mixing bowl, add cabbage, minced chicken, grated ginger, chopped green onion, white pepper, sesame oil, chicken powder or dashi powder, and soy sauce. Mix in one direction till everything is combined. ** Take 1 tsp of the filling, and microwave for 15-30 seconds. Taste test to see if you need any more seasoning **
- Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
Boiled Dumplings
- Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes. It will take around 8-10 minutes.
Pan-fried Dumplings
- In a non-stick pan, drizzle in oil and turn the heat up to medium-high.
- Once the pan is hot, add in the dumpling and pan-fry for 2 minutes.
- Add in water until ¼ of the dump[ling is covered in the water. Put the lid on and let it cook for 8-9 minutes.
I just made these for the first time yesterday, and they are AMAZNG. I will be making them again and again! Thank you!!
*AMAZING
Followed recipe to a tee. It was amazing! Paired it with stir-fried gochujang ramen (found recipe elsewhere) and it was out of this world. I won’t be buying those ready made dumplings again.
I love these, have made them a ton of times and think they are great for the freezer. Quick question though.. You say to microwave the filling 15-30 seconds in one comment and 15-30 minutes in the other. I’m assuming it’s seconds, but not sure!
Hey Brit, great catch, thank you! It should be seconds. Really glad you love the recipe!
Can you clarify – grated ginger (ingredients list) or grated garlic? Thanks!
Hi Sara, thanks for catching that – it’s grated ginger!
Tiffy
Can you just use better then bullion base instead of chicken powder? Is that the same concept?
Hi Kristina! Yes, it’s the same concept, you’ll just need different amounts since they probably have different concentrations. You can taste test your filling mix before wrapping by taking a scoop and microwaving it to see if it’s enough!
Tiffy
Do you thaw them or are the instructions straight from the freezer to the pan?
Hi Jaque, don’t thaw them! Put the dumplings straight into the pan from the freezer.
Tiffy