Chicken Dumplings (SUPER JUICY)

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! 

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. Here are a few secret tips and tricks that make these dumplings the best Chicken Dumplings you will ever try. 

First, Hand Chopped Chicken makes a world of difference. 

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. 

Second, ALWAYS pull out the excess water from the 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. 

Third, TEST the Chicken Dumpling filling before you start wrapping! 

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. 

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. 

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. 

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. 

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. 

Drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the dumplings and let it pan fry for 2 minutes. Pour in water, making sure ¼ of the dumplings is covered in water, put the lid on, and let it cook for another 8-9 minutes. 

To check if the dumplings are cooked, you can poke a hole, and if the juices are clear, the dumpling is cooked. 

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. 

All you have to do is bring a pot of water to a boil, add in the dumpling, and let it cook for 7-8 minutes or until the dumplings are floating. 

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 fiance 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. 

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)

Ingredients 

• 1.5 lb of boneless chicken thigh 
• ½ chopped Cabbage (around 1lb) 
• 2 tbsp of Salt 
• 3 stalks of Green Onion
• 1.5 tbsp of Ginger (grated) 
• 2 tbsp of Sesame Oil
• 1 tbsp of Dashi Powder or Chicken Powder 
• 1.5 tbsp of Soy Sauce 
• 1 tsp of White Pepper 
• 50 Dumpling Wrapper 

1. 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. 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. 
3. In another mixing bowl, add cabbage, minced chicken, grated garlic, 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 minutes. Taste test to see if you need any more seasoning ** 

4. 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 

1. 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

1. In a non-stick pan, drizzle in oil and turn the heat up to medium-high. 
2. Once the pan is hot, add in the dumpling and pan-fry for 2 minutes. 
3. 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. 

Print

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!

Prep Time30 mins

Active Time30 mins

Total Time1 hr

Yield: 50 Dumplings

Materials

• 1.5 lb of boneless chicken thigh
• ½ chopped Cabbage around 1lb
• 2 tbsp of Salt
• 3 stalks of Green Onion
• 1.5 tbsp of Ginger grated
• 2 tbsp of Sesame Oil
• 1 tbsp of Dashi Powder or Chicken Powder
• 1 tbsp of Soy Sauce
• 1 tsp of White Pepper
• 50 Dumpling Wrapper

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 garlic, 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 minutes. 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.

Video

Notes

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. 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.