Homemade Chicken Dumplings are soft, juicy and packed with savoury flavour. Chicken mince combines with simple seasonings to create a tender filling that sits inside delicate dumpling wrappers. Steam, pan fry or boil them for an easy meal that works well for weeknight dinners, cosy lunches or share plates with dipping sauce.
I came up with this chicken dumpling recipe a few months back whilst we were caravanning around Australia. I had to go with what I had on hand at the time – and honestly, that’s often how the best recipes are born. A packet of store-bought wonton wrappers, some chicken mince, spring onion, grated carrot (a little unconventional, but it works), and a handful of Asian pantry staples came together to create these flavour-packed little parcels.
Keeping things simple, I boil the wontons rather than frying them. It’s quick, fuss-free, and gives you those silky, tender wrappers that are made for dunking. Add a good dumpling sauce (my 4-ingredient one is a must) and a few fresh toppings, and you’ve got a meal that feels special without any drama.
Why You’ll Love These Chicken Dumplings
- Homemade but easy – thanks to store-bought wonton skins
- Juicy, flavourful filling made with chicken mince and simple seasonings
- Minimal prep, minimal mess – boiling keeps things clean and easy
- Versatile – serve as a main, starter, or part of a bigger Asian-style spread
- Freezer-friendly – perfect for batch cooking
- So much better than takeaway (and far cheaper)
These homemade chicken dumplings tick all the boxes – they’re easy enough for a weeknight, but special enough to feel like a little treat. Using store-bought wonton wrappers keeps things simple, while the filling stays juicy and full of flavour thanks to the chicken mince, spring onion and a few Asian pantry staples. They’re the kind of recipe that looks impressive on the table but doesn’t ask much of you in the kitchen.
What I really love about them is how versatile they are. Boiled for that soft, silky wrapper (my personal favourite), steamed for something lighter, pan-fried when you’re chasing a bit of crunch, or even deep-fried for golden, crispy dumplings – they adapt to whatever mood you’re in. They’re also brilliant for batch cooking and freezing, which means homemade dumplings are never far away when the craving hits. And honestly? Once you’ve made these yourself, takeaway dumplings just don’t hit the same.
Tips for the Perfect Dumplings
Making chicken dumplings at home doesn’t have to be tricky. A few simple tips will ensure your dumplings are juicy, flavour-packed, and beautifully wrapped every time:
- Don’t overfill the wrappers – About 1 teaspoon of filling per wrapper is perfect. Too much and they can burst while cooking.
- Seal them tightly – Press the edges firmly and brush a little water around the wrapper before folding to help them stick.
- Keep the wrappers covered – Dumpling skins dry out fast. Keep unused wrappers under a damp tea towel while you work.
- Boil gently – Add dumplings to gently boiling water, not a rolling boil, so they don’t tear. Cook until they float and are cooked through.
- Add texture & garnish – Finish with fresh coriander, sliced chilli, and crispy fried shallots for extra flavour and crunch.
- Make ahead & freeze – Arrange uncooked dumplings on a tray, freeze individually, then store in a bag for quick meals later.
How to Fold and Cook Your Chicken Dumplings
Folding the Dumplings
- Place 1 teaspoon of filling in the centre of a wrapper.
- Brush edges with water and pinch corners together tightly.
- Keep unused wrappers under a damp tea towel.
Cooking the Dumplings
- Boiling: Add dumplings to gently boiling water in batches. Cook 3–4 minutes until they float.
- Steaming: Steam 6–8 minutes in a steamer lined with baking paper (with holes or cuts in it to allow steam through) or cabbage leaves.
- Pan-frying: Fry in 1 tbsp oil until golden on the base, add ¼ cup water, cover and steam 4–5 mins.
- Deep-Fry: Deep fry in batches of 180C hot oil for 1-2 minutes or until cooked through. Drain well.
Serving Suggestions
These homemade chicken dumplings are delicious on their own or as part of a bigger meal. I love serving them with a simple dipping sauce – my easy 4-ingredient dumpling sauce is a favourite (add dried chilli flakes to add some spice if like things hot), adding fresh herbs like coriander or chives, some store-bought fried shallots for crunch, and a few slices of red chilli for a pop of colour and flavour. They also pair beautifully with steamed greens, in a bowl of hot noodle soup, or even tossed through a light stir-fry. Whether it’s a cosy weeknight dinner or sharing with friends, these dumplings always impress.
Storage, Freezing & Reheating
These dumplings are perfect for making ahead. Store any uncooked dumplings in a single layer on a tray and freeze for about an hour, then transfer to a resealable bag or container for up to 3 months. Cooked dumplings can be stored in the fridge for 2–3 days. To reheat, gently steam or boil until warmed through, or pan-fry for a crispy bottom. This makes them an excellent make-ahead snack or easy dinner option when time is tight.
FAQ’s
Can I use other types of mince?
Yes! Pork or turkey mince also works well. For a seafood twist, add about 100g coarsely chopped raw green prawns to the mince, folding through gently after mixing.
Can I deep-fry the dumplings?
Absolutely! They make the perfect crispy appetiser or snack. Carefully lower the dumplings into hot oil (180C) and cook for 1-2 minutes or until golden brown and cooked through. Drain on paper towel and serve.
How long do chicken dumplings last in the freezer?
Uncooked chicken dumplings can be frozen for up to 3 months. Arrange them in a single layer on a tray without touching and freeze until firm, then transfer to zip-lock bags or an airtight container. Cook straight from frozen — there’s no need to defrost before cooking.
Can I make these chicken dumplings ahead of time?
Yes. You can assemble the dumplings earlier in the day and keep them covered in the fridge for up to 24 hours before cooking. If making further ahead, freezing is the best option.
What’s the best way to stop dumplings from sticking?
Keep unused wrappers covered with a damp tea towel while assembling, and make sure dumplings aren’t touching when resting or freezing. If boiling or steaming, cook in batches so they have room to move.
I love this recipe because it’s simple, flavour-packed, and way better than takeaway. Homemade chicken dumplings are a real crowd-pleaser, and once you’ve tried them, you’ll want to make them again and again. Give them a go and let me know what you think — I’d love to hear how you serve yours!
More Recipes To Try:
- Pork & Prawn Wontons with Snow Peas
- The Best 4-Ingredient Dumpling Sauce
- Easy Homemade Wonton Soup
- Crispy Prawn Balls
- Crunchy Prawn Toast
Homemade Chicken Dumplings
Ingredients
CHICKEN DUMPLING FILLING
- 300g chicken mince
- 2 spring/green onions, finely sliced
- 1 medium carrot, coarsely grated
- 1 tablespoon oyster sauce
- 2 teaspoons cornflour
- 2 teaspoons each of Chinese cooking wine, soy sauce and sesame oil
- 1 teaspoon chicken stock powder
- 1 teaspoon grated fresh ginger
- ¼ teaspoon ground white pepper
- Pinch of salt
TO MAKE DUMPLINGS
- 250g packet square or round wonton/dumpling wrappers (with at least 26 or more wrappers)
Instructions
MAKE THE FILLING
- Combine chicken mince with all other filling ingredients in a bowl. Mix until well combined. Add a little extra cornflour if mixture is too wet (but not too much).
MAKE THE DUMPLINGS
- Working with 1 wrapper at a time, place about 1 teaspoon of the filling onto the centre of a wonton wrapper. Bring all four corners of the wonton wrapper together towards the centre and squeeze the wrapper just above the filling tightly with both hands, using the thumbs, index and middle fingers making sure its tightly sealed. Repeat until all wontons have been wrapped.
COOK THE DUMPLINGS
- Bring a large saucepan of water to the boil. Once boiling, add half of the wontons. Return to the boil and cook for 3-4 minutes or until they float to the surface and they are cooked through. Remove with a slotted spoon and transfer to bowls. Return water to the boil and repeat with remaining wontons.
SERVE
- Serve with soy sauce, chilli sauce and/or use my Easy 4 Ingredient Dumpling Sauce. Garnish as desired – I used chopped coriander, sliced red chilli and a sprinkle of store-bought fried shallots for crunch.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Keep unused wrappers under a damp cloth to prevent drying out.
- Dumplings can be frozen uncooked for up to 3 months. Freeze individually on a tray first, then store in a bag.
- Cooked dumplings can be refrigerated for 2–3 days. Reheat by steaming, boiling, or pan-frying.
- Don’t overfill wrappers — 1 tsp of filling is enough to prevent bursting.
- Optional: swap chicken for finely chopped mushrooms, tofu, or vegetables for a vegetarian version.
- Optional – sub chicken mince for pork or turkey mince or add 100g coarsely chopped raw green prawns for a flavour swap and added texture.
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