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Close up of pan fried dumplings

Chinese Chicken Dumplings

Plump, flavour-packed and delicious Chinese chicken dumplings that will have you wanting more! Boil or pan fry for potstickers.
5 from 5 votes
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Prep Time: 45 minutes
Cook Time: 20 minutes
Soak time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 30 dumplings
Calories: 72kcal

Ingredients

  • 1 packet dumpling wrapper ~30 sheets

Chicken dumpling filling

  • 500 g (1 lb) chicken mince (ground chicken)
  • 1 cup corn kernels canned (drained) or frozen/fresh
  • 1 egg
  • 4 dehydrated shiitake mushrooms
  • 1 tablespoon cornflour (cornstarch)
  • 3 cloves garlic minced
  • ½ tablespoon ginger minced
  • 1 tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • 1 tablespoon shaoxing wine
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • ½ teaspoon white pepper
  • 2 tablespoon oil olive oil or neutral-tasting eg. sunflower

Optional: dumpling dipping sauce

  • 2 tablespoon soy sauce
  • 2 tablespoon Chinese black vinegar
  • 2 tablespoon sugar
  • ¼ teaspoon sesame oil a few drops is enough
  • 1 clove garlic and/or 1 teaspoon fresh ginger, minced

Instructions

Wrap dumplings

  • In a medium-sized bowl, soak shiitake mushrooms with 1 cup of boiling water for ~20 minutes, covered. Once rehydrated, squeeze out excess liquid and finely chop (note 1).
  • In a large mixing bowl, add all dumpling filling ingredients. Mix well with a spoon until well combined then mix in in one direction in a circular motion for 15 seconds (note 2). With the back of the spoon, firmly flatten out the surface of the dumpling filling (note 3).
  • Wrap dumplings - see my quick how-to video above. This recipe makes ~30 dumplings.

Cooking option 1: pan-fry for potstickers (cook in 2 batches)

  • In a large frying pan, add 1 tablespoon of oil then neatly line with dumplings (okay if they touch each other). Add 1 cup of water, lid on, and cook over medium-high heat for ~5 minutes or until the water has evaporated. Continue to cook with the lid on until the bottoms of the dumplings turn golden and crispy.

Cooking option 2: boil (cook in 2 batches)

  • Bring a large pot of water up to a boil. Add dumplings in. After about 30 seconds, gently stir the dumplings with a large slotted spoon to ensure they are not stuck together. Once the pot is at a rolling boil, cook for a further 3 minutes or until the dumplings are completely cooked.

Optional: dumpling dipping sauce

  • In a small bowl, combine all dipping sauce ingredients and mix well until the sugar has dissolved.

Notes

1. Shiitake mushrooms soaking water - once the mushrooms are rehydrated, the soaking water is not used in this recipe. Shiitake soaking water is umami-rich and can be added to soups or saucy stir fries. Store in airtight containers in the fridge, lasts for 1 to 2 weeks.
2. Mix the chicken dumpling filling in one direction for an extra 15 seconds. This helps tenderise and bind the filling together which will make them easier to wrap with.
3. Press and flattening out the dumpling filling - makes it easier to wrap with as the filling are not loose and scooped up.
Leftover chicken dumpling filling - make little chicken patties. Scoop up a large spoonful of filling and add it straight onto an oiled frying pan. Flatten with the spoon and repeat until all filling is used. Cook the chicken patties on both sides until golden brown and fully cooked.
To freeze raw dumplings:
  1. Line dumplings on a large baking tray, plate or chopping board that can fit in your freezer. Make sure the dumplings are spaced out and not touching each other.
  2. Place into the freezer and freeze for a few hours until frozen.
  3. Remove from freezer, place frozen dumpling in airtight containers (eg. zip-lock bags) and place back in the freezer. Lasts in the freezer for 3 to 4 month
To cook frozen dumplings, do not defrost, cook using either pan frying or boiling method. Cook time will be a few minutes longer. If in doubt, cut a dumpling in half to check for doneness.
Leftover cooked dumplings lasts for 3 to 4 days in the fridge, stored in airtight containers.
Love dumplings? You'll want to also check out my all-time favourite pork and chive dumplings, easy pork wontons, vegetarian dumplings or simply take a browse of my dumpling recipe category.
Nutritional values below are estimates, using the boiling method and does not include the dipping sauce.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 72kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 153mg | Potassium: 110mg | Fiber: 0.3g | Sugar: 0.3g | Iron: 1mg