Asian Chicken Dumplings Recipe

Asian Chicken Dumplings Recipe
Asian Chicken Dumplings Recipe photo by Taste of Home
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Asian Chicken Dumplings Recipe

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To celebrate my two daughters' Chinese heritage, we occasionally make Chinese food, especially around traditional Eastern holidays like Chinese New Year. I took a traditional pork dumpling recipe and modified it using ground chicken so that we can have them any time, not just holidays. —Joy Olcott, Millersville, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min./batch

Ingredients

  • 1 pound ground chicken
  • 4 green onions, chopped
  • 1/2 cup chopped cabbage
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 2 tablespoons water
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • Cabbage leaves
  • Reduced-sodium soy sauce

Directions

Place the first seven ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
Place 1 tablespoon chicken mixture in the center of one wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form three to five folds.
Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
Line a steamer basket with four cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce. Yield: 2-1/2 dozen.
Originally published as Asian Chicken Dumplings in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p96

Nutritional Facts

1 dumpling: 45 calories, 1g fat (0 saturated fat), 10mg cholesterol, 109mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1 pound ground chicken
  • 4 green onions, chopped
  • 1/2 cup chopped cabbage
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1/4 teaspoon Chinese five-spice powder
  • 2 tablespoons water
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • Cabbage leaves
  • Reduced-sodium soy sauce
  1. Place the first seven ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
  2. Place 1 tablespoon chicken mixture in the center of one wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form three to five folds.
  3. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
  4. Line a steamer basket with four cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce. Yield: 2-1/2 dozen.
Originally published as Asian Chicken Dumplings in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p96

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