Homemade Asian Chicken Dumpling Recipe: Perfectly Pleated

Why You’ll Love This these Homemade Asian Chicken Dumplings

These little bundles of joy are way easier to make than you’d think, and trust me, your kitchen will smell absolutely divine while they’re cooking.

You get that perfect combo of tender, juicy chicken wrapped in silky wonton wrappers that practically melt in your mouth – no fancy restaurant required.

The best part is watching everyone’s faces light up when they bite into that savory, sesame-scented filling, because honestly, homemade dumplings just hit different than anything you can grab from the freezer aisle.

Ingredients List

You’ll need just a handful of simple ingredients to create these restaurant-quality dumplings right in your own kitchen.

• 1 chicken breast, cut into small pieces
• 4 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 1 green onion, finely sliced
• 1 teaspoon oyster sauce
• 1/2 teaspoon sesame seeds
• 24 wonton wrappers
• 1 cup chicken broth

• 1 cup water
• Lean protein power – Chicken breast keeps these dumplings on the lighter side compared to pork versions, giving you plenty of protein without the extra fat
• Sodium watch – Between the soy sauce, oyster sauce, and chicken broth, the sodium does add up, so maybe skip the extra salt elsewhere in your meal
• Wrapper wisdom – Wonton wrappers are pretty low in calories and fat, making them a better choice than thicker dumpling skins if you’re watching your intake
• Sesame benefits – That sesame oil and those tiny seeds pack healthy fats and tons of flavor, so a little goes a long way

Step by Step Directions



These flavorful dumplings come together in just a few simple steps, from preparing the seasoned chicken filling to boiling the wrapped parcels to perfection.

• Prepare the chicken filling – Cut chicken breast into small pieces and stir fry with 2 tablespoons soy sauce and 1 tablespoon sesame oil until cooked, then let cool until warm.
• Mix the seasoning – In a bowl, combine the cooked chicken with remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, finely sliced green onion, oyster sauce, and sesame seeds.
• Wrap the dumplings – Place a small amount of chicken mixture into each wonton wrapper and fold diagonally, using a little water on the edges to help seal and pressing firmly to prevent leaking.
• Prepare the cooking liquid – Bring chicken broth and water to a boil in a saucepan.
• Cook the dumplings – Drop wonton parcels into boiling liquid a few at a time to prevent sticking, and boil for 3-5 minutes until they look like cooked noodles. For an elevated cooking experience, consider using a bamboo dumpling steamer instead of boiling, which provides gentle steam cooking that preserves the dumplings’ delicate texture.
• Serve immediately – Remove with a slotted spoon and serve warm with soy sauce for dipping.

Substitutions and Variations

• Try different cooking methods – Pan-fry them for crispy bottoms, steam them for silky tops, or do that fancy potsticker thing where you fry then steam, which sounds complicated but really isn’t.

Additional Things to Serve With This Dish

These dumplings are fantastic on their own, but why stop there when you can turn dinner into a proper feast.

• Dipping sauces beyond basic soy – Mix soy sauce with rice vinegar and a pinch of sugar, or go wild with chili oil if you’re feeling spicy, or try that black vinegar stuff that sounds intimidating but tastes like magic.
• Simple Asian sides – Steamed jasmine rice because carbs with carbs is perfectly acceptable, or some quick stir-fried vegetables, or even just blanched bok choy with garlic because sometimes simple wins.
• Soup situation – Serve them floating in hot chicken broth for dumpling soup, or make a quick miso broth by whisking miso paste into hot water, which sounds fancy but takes about two minutes.
• Fresh elements – Thinly sliced cucumbers dressed with rice vinegar help cut through all that savory richness, or some pickled vegetables if you’re the type who keeps those around, which honestly more of us should.
• Noodle friends – Cold sesame noodles or even just plain ramen noodles tossed with a little sesame oil, because apparently I’ve no shame about serving multiple starches at once.

Cooking Tips & Tricks (Chef’s Notes)

• The float test works – When they bob to the surface and look translucent instead of chalky white, they’re done, which usually happens right around that 3-5 minute mark.
• Room temperature filling is key – Let that chicken mixture cool down completely before you start wrapping, because hot filling makes the wrappers soggy and impossible to work with.
• Keep unused wrappers covered – Wonton wrappers dry out faster than you think, so keep them under a damp towel while you work. Otherwise, you’ll be wrestling with crispy edges that crack when you fold them.

Nutritional Facts

Based on the recipe serving 24 dumplings (approximately 4-6 servings):

• Calories per serving (4 dumplings): ~180-200 calories
• Protein: 18-20g per serving from chicken breast
• Carbohydrates: 22-25g per serving, primarily from wonton wrappers
• Fat: 6-8g per serving from sesame oil
• Sodium: Moderate to high due to soy sauce and oyster sauce
• Key nutrients: High in protein, contains healthy fats from sesame oil
• Dietary considerations: Contains gluten from wonton wrappers, soy from sauces
• Low in: Saturated fat, sugar, and cholesterol
• Cooking method benefit: Boiling rather than frying keeps calories lower than pan-fried alternatives

Fun “Did You Know?”

Did you know that dumplings have been around for over 1,800 years? I find it fascinating that they originated in China during the Han Dynasty.

Legend says a doctor named Zhang Zhongjing created them to cure frostbitten ears during winter. That’s why traditional dumplings resemble earlobes!

I’m amazed that Chinese families often gather to make hundreds of dumplings together during Chinese New Year, believing they’ll bring wealth since they look like ancient gold ingots.

There’s even a superstition that the more dumplings you eat during the celebration, the more money you’ll earn in the coming year.