Homemade Chicken Dumplings
These homemade chicken dumplings are soft, silky, and bursting with flavour. Made with chicken mince, spring onion, carrot, and a blend of Asian seasonings, they’re quick to prepare using store-bought wrappers. Perfect for dipping, garnishing, or pairing with a light soup or stir-fry, they’re a fuss-free recipe that always impresses.
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.