Best 2 Asian Chicken Dumplings Recipes

Embark on a culinary journey to the heart of Asian cuisine, where flavors dance and aromas tantalize the senses. In this article, we present a comprehensive guide to crafting the perfect Asian chicken dumplings, appeasing your palate with a harmonious blend of savory, succulent chicken, enveloped in a delicate, translucent dumpling skin. With detailed instructions and expert tips, we'll lead you step-by-step through the process, ensuring that every dumpling bursts with authentic Asian flavors and textures, making your culinary adventure a delightful success.

Let's cook with our recipes!

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:

For the perfect dumpling wrapper, use a 1:1 ratio of all-purpose flour to water. You can also add a pinch of salt for extra flavor.
When rolling out the dumpling wrappers, make sure they are thin and even. This will help them cook evenly.
To prevent the dumplings from sticking together, coat them lightly with oil or sesame oil.
When cooking the dumplings, make sure the water is boiling rapidly before adding them. This will help prevent them from sticking to the bottom of the pot.
To get a crispy bottom on your dumplings, pan-fry them in a little oil until golden brown.
Serve the dumplings with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.

Conclusion:

Asian chicken dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and with a little practice, you can create perfect dumplings every time. So next time you're in the mood for something Asian-inspired, give these chicken dumplings a try. You won't be disappointed!