How to Make Chicken Dumplings From Scratch | Homemade Wonton Wrappers and Sauce!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: ground chicken

Turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while the mix provides a similar salty flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

Add 2.5 cups of flour to a mixing bowl.

Add 1 teaspoon of salt to the flour.

Slowly add around 2/3 cup of hot water while mixing until the dough begins to form.

Dump the dough onto a counter and knead for around 5 minutes until smooth.

If the dough is too dry, add more hot water, one tablespoon at a time, until it forms a smooth ball.

Wrap the dough in cling film and refrigerate for around 30 minutes.

For the filling, use a food processor to combine 500 grams of chicken mince (strained of water), 1 cup of chopped green onions, 1 teaspoon of cornstarch, 2-3 tablespoons of soy sauce, 1 teaspoon of oil, and 0.5 teaspoon of minced ginger.

Pulse the mixture in the food processor until it reaches a chunky consistency, then refrigerate until ready to use.

After 30 minutes, unwrap the dough and divide it into four pieces, covering three pieces with cling film to prevent drying out.

Roll out one piece of dough to 2 millimeters thick and use a 4-inch cookie cutter to cut circles.

Place 1 teaspoon of filling in the center of each circle, brush the edges with water, and seal the dumplings tightly.

Ensure the filling stays in the center to avoid spillage during cooking.

At this point, you can cook the dumplings or freeze them for later use.

For boiled dumplings, boil water in a large saucepan and add the dumplings once boiling, stirring to prevent sticking.

Boil for 8-10 minutes until tender and floating, then remove from water and serve with sauce.

For pan-fried dumplings, add oil to a frying pan and place the dumplings in a single layer.

Add enough water to cover the dumplings halfway, cover with a lid, and steam on high heat for 15-20 minutes until crispy and golden on the bottom.

Prepare the dipping sauce by mixing 1 teaspoon of light brown sugar with 1 tablespoon of hot water until dissolved, then add 1 teaspoon of chili oil, 2 tablespoons of soy sauce, 1 teaspoon of vinegar, 0.5 teaspoon of minced ginger, 0.5 teaspoon of minced garlic, and 1 teaspoon of toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens