Chinese New Year is still a month away, but I’ve already started preparing some recipes. Today, I want to share the Chinese chicken dumpling recipe that can be frozen and stored for later. 

Although pork is the most commonly used filling in Chinese recipes, I opt for chicken as a healthier alternative due to its lower fat content. 

To keep things simple, I’ll be using store-bought wrappers. Dumpling wrappers differ from wonton wrappers as they are slightly thicker and round. The wrappers are available in the refrigerated section of most Asian grocery stores.

I’ll break down the process in this recipe into a few sections. First, I will discuss the necessary ingredients. Then, move on to preparing and wrapping the dumplings. Finally, go over two different ways to cook them. Let’s get started!

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1. Ingredients required for making Chinese chicken dumplings 

There is no fixed method to prepare the dumpling filling, as different individuals have their preferences. Even our neighbor uses different ingredients than those I use. As a result, in this recipe, I will adhere to the dumpling recipe that I prefer, which is primarily Cantonese style.

a. Main ingredients:

Below is the list of the main ingredients I use for the filling.

Chicken thighs

I use boneless, skinless chicken thigh meat instead of chicken breast to make dumplings. This is because chicken thigh is dark meat with a higher fat content, which results in a more tender filling. 

You can buy ground chicken meat from your grocery store, but if you prefer to make it from scratch, purchase chicken thighs and remove the bone and skin. Then, chop the meat into small pieces or use an electric food processor to mince it.

Most cooks will add 30% pork fat to the lean pork to make pork dumplings. Similarly, adding chicken fat or vegetable oil to your chicken meat can make it more tender.

Chinese chives

The second most crucial ingredient in this recipe is Chinese chives. Chive is widely used for making dumplings, especially paired with pork. Its flavor is unique and goes well not only for pork but also for chicken. If you are looking for other alternatives for chives, you can use other vegetables, for example, napa cabbage, water chestnuts, coriander leaves (cilantro), green onions (spring onions), carrots, and corn. 

Dried shitake mushrooms

The third essential ingredient I use for my recipe is dried shiitake mushrooms. These mushrooms have a strong aroma and add flavor to the filling. 

Before using them, the dried shitake mushrooms need to be rehydrated. Soak them in water and submerge them fully by placing something heavy on top. If you’re in a hurry, you can also use boiling water to soak them. Once they are soft, remove them and squeeze out the excess water. Finally, cut the mushrooms into small pieces, and are ready to be used.

b. The secondary ingredients

Here is the list of secondary ingredients in my recipe.

• When making dumplings, I often prepare chopped ginger and green onions and add them to ground chicken meat. Alternatively, soak them in hot water for ten minutes, then add the ginger/green onion extract to the chicken meat. This second method has the advantage of getting all the flavors from the ginger and green onions without having them in the filling. Besides, the ginger and green onion extract will increase the water content and act as a softener to tenderize the meat.
• I also include one egg white to bind the ingredients together. Otherwise, add some cornstarch as the substitute for the egg to bind the filling together.
• The seasoning ingredients are Cantonese, including light soy sauce, ground white pepper, Chinese five-spice powder, salt, and sesame oil.

2. How to prepare the chicken filling:

Preparing the filling is quite straightforward.

1. Place the minced chicken in a large bowl. 
2. Then, mix the seasoning ingredients mentioned in the recipe. 
3. Next, add the egg white and mix again.
4. Prepare an infusion with ginger and green onion by cutting them into small pieces and soaking them in hot water for ten minutes. Strain this infusion and gradually add to the chicken meat, stirring in one direction until the liquid is fully absorbed. You don’t need to add all the liquid. Add enough until fully absorbed and not too much until the filling becomes too soft for wrapping.
5. To make the chicken meat even more tender, lift it and throw it back into the mixing bowl about twenty times. This action mechanically breaks down the connective tissue of the chicken and tenderizes it.
6. Soak the dried shitake mushrooms until soft and cut them into small dice.
7. Lastly, mix the chopped chives and mushrooms with the chicken meat. 

The dumpling filling is now ready to be used in the next step.

Note: The filling is raw, so you can’t taste it now. However, you can spoon and microwave a small amount of the filling. A taste test will help you adjust the flavor before wrapping all the dumplings.

3. How to wrap the dumplings

1. Place a piece of the dumpling wrapper on the tabletop or a pastry mat.
2. Then, moisten the edges of the wrapper with some water. 
3. Next, take a scoop of the dumpling filling and place it at the center of the wrapper. Press it gently so that it is firmly in place. 
4. Fold the dumpling in half by sticking two opposite points of the wrapper together. Create two pleats on each side. 

Note:

• Please check out the videos in this article. It provides clear instructions on how to wrap the dumplings. 
• If you’re not going to use the dumpling wrappers immediately, cover them with either plastic wrap or a damp cloth to prevent them from drying out.

4. Two ways to cook the dumplings

There are two ways you can cook the dumplings. 

a. Make soup dumplings

The easiest way to cook the dumplings is to boil them in water.

1. Bring a pot of water to a rolling boil. Then, carefully place the dumplings into the boiling water.
2. Let the dumplings cook for 30 seconds without disturbing them. 
3. After that, gently move the dumplings around with a pair of chopsticks to prevent them from sticking together. 
4. Add a few tablespoons of cold water to lower the temperature. Once the water returns to a boil, check if the dumplings are cooked by seeing if they float on top of the water. If they are not floating, add more cold water to reduce the temperature and let it boil again. 
5. Once the dumplings are cooked, remove them immediately from the water and drain them.

b. Fry the dumplings

The second cooking method is to pan-fry them to make chicken potstickers.

1. Heat oil in a cast iron or nonstick pan over low to medium heat. 
2. Arrange the dumplings in a single layer, ensuring they do not touch each other in the pan. 
3. Pan-fry the dumplings for half a minute,
4. Next, add some water to the pan until it reaches about 1/4 of the height of the dumplings. 
5. Cover the pan and wait until the water returns to a boil. The steam created will cook the upper part of the dumplings instead of frying it. Do this for about 3 minutes, and then remove the lid.
6. Once all the water has evaporated, loosen the dumplings from the pan and pan-fry until the bottom turns golden brown. This will give the dumplings a crispy texture. 

5. How to make the dipping sauce

There are various methods to prepare the dipping sauce. I opt for a simple dipping sauce consisting of Chinkiang black vinegar, light soy sauce, sesame oil, salt, and sugar.  You could add some chili oil based on your preference.

6. How to store the dumplings

If you intend to cook the dumplings on the same day, keep them at room temperature. Cover them with a cling wrap or a wet cloth to prevent them from drying out.

On the other hand, if you want to make the dumplings well in advance for Chinese New Year or any other occasion, arrange the dumplings on a baking tray lined with a baking sheet. Freeze them for a few hours until they are firm. Then, transfer them to a freezer-safe container and store them in the freezer. They can last for a few months.

7. Other recipes related to chicken dumplings:

Below are some of my favorite recipes that are related to chicken dumplings.

• Wonton soup. If you want to make wonton soup, this is the authentic Hong Kong recipe.
• Shumai. Here is the article on how to make the Hong Kong-style dim sum called shumai.
• Beancurd skin roll is another popular dim sum that you want to try.