Best 2 Asian Chicken Dumplings Recipes

Tantalize your taste buds with a culinary journey to Asia through a delectable selection of chicken dumpling recipes. Immerse yourself in the vibrant flavors and aromas of these bite-sized parcels, filled with succulent chicken and a symphony of herbs and spices. From classic Chinese dumplings to innovative Japanese gyoza and Thai potstickers, this comprehensive guide offers a diverse range of recipes that cater to every palate. Learn the art of crafting delicate dumpling wrappers from scratch, ensuring perfect texture and structure. Discover the secrets of preparing flavorful fillings, combining minced chicken with an array of aromatic ingredients like ginger, garlic, and scallions. Whether you prefer pan-fried dumplings with a crispy golden crust, steamed dumplings with a tender and pillowy texture, or boiled dumplings swimming in a flavorful broth, this collection has something for every dumpling enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN CHICKEN DUMPLINGS

Asian Chicken Dumplings image

To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. -Joy Olcott, Millersville, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 2.50 dozen.

Number Of Ingredients 11

Ingredients

1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
1/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
Reduced-sodium soy sauce

Steps:

Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

ASIAN CHICKEN-N-DUMPLINGS FIVE-SPICE CHICKEN NOODLE AND SHIITAKE-DUMPLINGS

Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings image

Provided by Ming Tsai

Categories appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 free range chicken, 3 to 4 pounds
1 teaspoon five-spice powder
1 tablespoon soy sauce
8 slices ginger
6 scallions, cut into 2-inch pieces
1 medium zucchini, turned into spaghetti
1 medium peeled carrot, turned into spaghetti
Salt and white pepper, to taste
2 eggs
1/2 cup milk
4 tablespoons oil
2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped parsley (save half for garnish)
2 tablespoons chopped cilantro
1 tablespoon minced fresh thyme
2 tablespoons Sauteed sliced scallions
1/2 cup sauteed and minced shiitake mushrooms

Steps:

In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning.
PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley.
In a small bowl, whisk together the eggs, milk and oil. In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes. With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together. Do not over work the dough. Let mix stand for 30 minutes. Using floured hands, form small dumplings about the size of golf balls. (Test 1 small dumpling first for seasoning.) In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes. Take dumplings out of strainer and place in large heated soup bowls.

Tips:

Prepare the dumpling wrappers in advance: You can make the wrappers ahead of time and store them in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Use a variety of fillings: Don't be afraid to experiment with different fillings, such as pork, shrimp, vegetables, or even tofu.
Make sure the filling is well-seasoned: The filling should be flavorful enough to stand on its own, so don't be stingy with the seasonings.
Fold the dumplings tightly: Make sure the dumplings are sealed tightly so that the filling doesn't leak out during cooking.
Cook the dumplings in a variety of ways: Dumplings can be boiled, steamed, fried, or baked. Choose the cooking method that you prefer.

Conclusion:

Asian chicken dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you can easily make these dumplings at home. So next time you're looking for a new and exciting dish to try, give these Asian chicken dumplings a try.