Cheap and Tasty Dumplings
Discover the joy of crafting your own scrumptious dumplings stuffed with savory minced chicken! These bite-sized delights are not only budget-friendly but also incredibly easy to whip up, especially when paired with zesty dipping sauces. Get ready to impress your taste buds with this fun and satisfying recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- White part of one bunch of spring onions, thinly sliced
- 1 tbsp water (15 ml)
🥩Meat & Seafood(2)
- 1000 g minced chicken (2.2 lbs)can replace with minced pork or chopped shrimp
- 2 tsp chicken bouillon powder (10 ml)or a bouillon cube
🫙Pantry Staples(7)
- 2 tsp chili oil (for wonton sauce) (10 ml)
- 1 tsp chili oil (for gyoza sauce) (5 ml)
- 3 tbsp cornstarch (45 ml)
- 1 tbsp sesame oil (15 ml)
- 1 tsp sesame oil (for wonton sauce) (5 ml)
- 1 tsp sugar (5 ml)
- 1 tsp sugar (for wonton sauce) (5 ml)
🧂Spices & Seasonings(2)
- 1.5 tsp salt (7.5 ml)
- 1.5 tsp white pepper (7.5 ml)
🍯Sauces & Condiments(6)
- 2 tbsp Chinkiang vinegar (or rice vinegar, lemon juice or diluted spirit vinegar) (30 ml)or rice vinegar, lemon juice or diluted spirit vinegar
- 2 tbsp oyster sauce (30 ml)
- 2 tbsp soy sauce (30 ml)
- 2 tbsp soy sauce (for wonton sauce) (30 ml)
- 1 tbsp soy sauce (for gyoza sauce) (15 ml)
- 1 tbsp vinegar (for gyoza sauce) (15 ml)
📦Other(2)
- A little cooking water from the dumplingsoptional
- around 600g dumpling wrappers (21.2 oz)can be found in Asian grocery stores
👨🍳 Instructions
- 1
Mix the filling.
- 2
Fold into wontons and/or gyoza according to the video.
- 3
Pan-fry the gyoza in a little oil and a splash of water with a lid to steam. Fry the bottom until crispy.
- 4
Boil wontons for 3–4 minutes and toss in the quick sauce, or deep-fry until golden.
- 5
Freeze the rest of your dumplings; they freeze well and are perfect for when you want to cook something quick and tasty.
💡 Pro Tips
- ✓Keep dumpling wrappers under a damp towel while assembling because they dry out in 2-3 minutes, making them impossible to seal properly.technique2-3 minutes
- ✓Use exactly 1 tablespoon of filling per dumpling - overfilling by even 25% prevents proper sealing and causes bursting during cooking.technique1 tablespoon per dumpling
- ✓For pan-frying, use water at exactly 1/3 the height of dumplings because too much water steams the bottom instead of crisping, while too little burns before cooking through.timing1/3 height water level
- ✓Freeze dumplings on a parchment-lined tray for 2 hours before bagging to prevent sticking - frozen dumplings cook directly from frozen, adding just 1-2 extra minutes.timing2 hours freezing time
- ✓Test oil temperature at 350°F for deep-frying by dropping in a small piece of wrapper - it should sizzle immediately and float within 3 seconds.equipment350°F oil temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cheap and Tasty Dumplings
Discover the joy of crafting your own scrumptious dumplings stuffed with savory minced chicken! These bite-sized delights are not only budget-friendly but also incredibly easy to whip up, especially when paired with zesty dipping sauces. Get ready to impress your taste buds with this fun and satisfying recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- White part of one bunch of spring onions, thinly sliced
- 1 tbsp water (15 ml)
🥩Meat & Seafood(2)
- 1000 g minced chicken (2.2 lbs)can replace with minced pork or chopped shrimp
- 2 tsp chicken bouillon powder (10 ml)or a bouillon cube
🫙Pantry Staples(7)
- 2 tsp chili oil (for wonton sauce) (10 ml)
- 1 tsp chili oil (for gyoza sauce) (5 ml)
- 3 tbsp cornstarch (45 ml)
- 1 tbsp sesame oil (15 ml)
- 1 tsp sesame oil (for wonton sauce) (5 ml)
- 1 tsp sugar (5 ml)
- 1 tsp sugar (for wonton sauce) (5 ml)
🧂Spices & Seasonings(2)
- 1.5 tsp salt (7.5 ml)
- 1.5 tsp white pepper (7.5 ml)
🍯Sauces & Condiments(6)
- 2 tbsp Chinkiang vinegar (or rice vinegar, lemon juice or diluted spirit vinegar) (30 ml)or rice vinegar, lemon juice or diluted spirit vinegar
- 2 tbsp oyster sauce (30 ml)
- 2 tbsp soy sauce (30 ml)
- 2 tbsp soy sauce (for wonton sauce) (30 ml)
- 1 tbsp soy sauce (for gyoza sauce) (15 ml)
- 1 tbsp vinegar (for gyoza sauce) (15 ml)
📦Other(2)
- A little cooking water from the dumplingsoptional
- around 600g dumpling wrappers (21.2 oz)can be found in Asian grocery stores
👨🍳 Instructions
- 1
Mix the filling.
- 2
Fold into wontons and/or gyoza according to the video.
- 3
Pan-fry the gyoza in a little oil and a splash of water with a lid to steam. Fry the bottom until crispy.
- 4
Boil wontons for 3–4 minutes and toss in the quick sauce, or deep-fry until golden.
- 5
Freeze the rest of your dumplings; they freeze well and are perfect for when you want to cook something quick and tasty.
💡 Pro Tips
- ✓Keep dumpling wrappers under a damp towel while assembling because they dry out in 2-3 minutes, making them impossible to seal properly.technique2-3 minutes
- ✓Use exactly 1 tablespoon of filling per dumpling - overfilling by even 25% prevents proper sealing and causes bursting during cooking.technique1 tablespoon per dumpling
- ✓For pan-frying, use water at exactly 1/3 the height of dumplings because too much water steams the bottom instead of crisping, while too little burns before cooking through.timing1/3 height water level
- ✓Freeze dumplings on a parchment-lined tray for 2 hours before bagging to prevent sticking - frozen dumplings cook directly from frozen, adding just 1-2 extra minutes.timing2 hours freezing time
- ✓Test oil temperature at 350°F for deep-frying by dropping in a small piece of wrapper - it should sizzle immediately and float within 3 seconds.equipment350°F oil temperature