Asian Chicken Dumplings are one of my absolute favorite things to make, especially when I’m having friends over or want a fun weekend cooking project.

They’re perfect for appetizers, a light meal, or even as part of a larger Asian-inspired feast. What I love most is how flavorful and surprisingly simple they are to put together!

Recipe Overview: Asian Chicken Dumplings

These delicious dumplings are little pockets of joy filled with savory chicken, aromatic ginger, and fresh vegetables.
They have a wonderfully balanced flavor – a bit savory, a hint of sweetness, and a touch of zing.

You can pan-fry them for a crispy bottom and steamed top, or simply boil them for a softer texture.
I personally love serving these with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.

They’re fantastic as a starter before a main course, or as part of a dumpling spread with other varieties.
They even make great finger food for parties.

You can make a big batch and freeze some for later, making them a super convenient option for quick meals, too.

Detailed Ingredients for Asian Chicken Dumplings

Here’s what you’ll need to make these tasty dumplings:

Ground Chicken: 1 pound. I prefer using ground chicken because it’s lean and cooks quickly, but ground turkey works great, too.
Green Onions: 1/2 cup, finely chopped. These add a mild onion flavor and a nice pop of color. You can use scallions as well.
Cabbage: 1 cup, finely shredded. Napa cabbage or regular green cabbage both work. Make sure to chop it very finely so it blends well with the other ingredients.
Carrot: 1/2 cup, grated. Adds a touch of sweetness and color.
Fresh Ginger: 1 tablespoon, minced. This is key for that authentic Asian dumpling flavor! Fresh is best, but you could use 1 teaspoon of ground ginger in a pinch.
Garlic: 2 cloves, minced. Another essential flavor builder!
Soy Sauce: 2 tablespoons. I recommend using low-sodium soy sauce so you can control the saltiness.
Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor. Don’t skip this!
Cornstarch: 1 tablespoon. This helps bind the filling together.
Salt: 1/2 teaspoon, or to taste.
Black Pepper: 1/4 teaspoon, or to taste.
Dumpling Wrappers: About 40-50 round wrappers. You can usually find these in the refrigerated section of Asian grocery stores, or sometimes in the international aisle of larger supermarkets.
Water: for sealing the edges.

Step-by-Step Instructions: Making the Dumplings

Let’s get to the fun part – making the dumplings!

Prepare the Filling: In a large bowl, combine the ground chicken, chopped green onions, shredded cabbage, grated carrot, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and black pepper.
Mix Well: Use your hands or a spoon to mix everything together until it’s evenly combined. It’s important to make sure all the ingredients are well distributed for the best flavor. Don’t overmix, just make sure all is well combined.
Set up your Station: Get a small bowl of water, your dumpling wrappers, and a clean plate or baking sheet ready.
Fill the Wrappers: Place a dumpling wrapper on your palm or a flat surface. Add about 1-2 teaspoons of the chicken filling to the center of the wrapper. Be careful not to overfill, or it will be difficult to seal.
Moisten the Edges: Dip your finger in the water and lightly moisten the edges of the dumpling wrapper. This will help it stick together.
Fold and Seal: There are several ways to fold dumplings. The easiest is to simply fold the wrapper in half to create a half-moon shape. Pinch the edges firmly together to seal. You can also create pleats along one edge for a more traditional look. Just make sure the dumpling is completely sealed so the filling doesn’t leak out during cooking.
Repeat: Continue filling and folding the dumplings until you’ve used up all the filling. Place the finished dumplings on the plate or baking sheet, making sure they don’t touch each other (or they might stick together).
Cooking Options:
- Pan-Frying: Heat a little oil in a non-stick skillet over medium heat. Place the dumplings in the skillet, flat-side down. Cook for 2-3 minutes, until the bottoms are golden brown and crispy. Add 1/3 cup of water to the skillet, cover immediately, and let the dumplings steam for about 5-8 minutes, or until the water has evaporated and the dumplings are cooked through.
- Boiling: Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook for about 6-8 minutes, or until they float to the surface and are cooked through.

Variations & Tips for Chicken Dumplings

Add Vegetables: Feel free to add other finely chopped vegetables to the filling, such as mushrooms, water chestnuts, or bok choy.
Spice it Up: Add a pinch of red pepper flakes or a dash of chili oil to the filling for a little heat.
Make-Ahead: You can assemble the dumplings ahead of time and store them in the refrigerator for up to 24 hours, or freeze them for longer storage.
Freezing: To freeze uncooked dumplings, place them on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze until solid, then transfer them to a freezer bag or container. They can be cooked straight from frozen – just add a few extra minutes to the cooking time.
Reheating: Leftover cooked dumplings can be reheated in the microwave, pan-fried, or steamed.
Dipping Sauce: Experiment with different dipping sauces! A simple mix of soy sauce, rice vinegar, and sesame oil is classic, but you can also add a little grated ginger, garlic, or chili sauce.

Key Details

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: Approximately 40-50 dumplings
Equipment you’ll need: Large bowl, small bowl, skillet or pot, plate or baking sheet

Asian Chicken Dumplings

Delicious pockets of joy filled with savory chicken, aromatic ginger, and fresh vegetables. Perfect as appetizers, a light meal, or part of an Asian-inspired feast.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Cuisine Asian

Servings 4 servings

Calories 250 kcal

Ingredients

1 pound ground chicken
1/2 cup finely chopped green onions
1 cup finely shredded cabbage
1/2 cup grated carrot
1 tablespoon minced fresh ginger
2 cloves minced garlic
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
About 40-50 round dumpling wrappers
Water for sealing the edges

Instructions

In a large bowl, combine the ground chicken, chopped green onions, shredded cabbage, grated carrot, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and black pepper.
Mix everything together until it's evenly combined.
Get a small bowl of water, your dumpling wrappers, and a clean plate or baking sheet ready.
Place a dumpling wrapper on your palm. Add about 1-2 teaspoons of the chicken filling to the center.
Dip your finger in water and lightly moisten the edges of the dumpling wrapper.
Fold the wrapper in half to create a half-moon shape. Pinch the edges firmly together to seal.
Continue filling and folding the dumplings until you've used up all the filling. Place the finished dumplings on the plate or baking sheet.
**Pan-Frying:** Heat a little oil in a non-stick skillet over medium heat. Place the dumplings in the skillet, flat-side down. Cook for 2-3 minutes, until the bottoms are golden brown and crispy. Add 1/3 cup of water to the skillet, cover immediately, and let the dumplings steam for about 5-8 minutes, or until the water has evaporated and the dumplings are cooked through.
**Boiling:** Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook for about 6-8 minutes, or until they float to the surface and are cooked through.