How To Make Steamed Chicken Dumplings

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour can be used for gluten-free dumplings.

Chop a handful of fresh coriander finely and set aside.

Finely slice 7 stalks of bok choy and add to the chicken.

Finely chop 1 tablespoon of chives and add to the chicken mixture.

Add 1 teaspoon of salt, freshly cracked pepper, 2 crushed garlic cloves, 1 tablespoon of soy sauce, and 1 teaspoon of rice wine vinegar to the chicken mixture.

Mix all ingredients together until well combined.

Lay out wonton wrappers for easy access.

Place a heaped teaspoon of the chicken mixture into the center of each wonton wrapper.

Dip your finger in a bowl of warm water and moisten the outer edges of the wrapper.

Bring two corners of the wrapper together and crimp to seal, then fold and crimp the remaining corners to form a shape.

Continue making all dumplings until the mixture is used up.

Prepare a bamboo steamer by lining it with a small piece of baking paper to prevent sticking.

Place the dumplings in the bamboo steamer, ensuring they are spaced apart.

Set a small saucepan with water on the stove, ensuring the water does not touch the steamer.

Place the bamboo steamer on top of the saucepan and cover with a lid.

Steam the dumplings for approximately 15 minutes until cooked through.

Serve with a dipping sauce made from 2 tablespoons of soy sauce and 1 teaspoon of sweet chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

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