Chinese Chicken Dumplings

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Chinese Chicken Dumplings
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1 hr 15 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie393 kcal(19 %)
Protein17.38 g(18 %)
Fat14.65 g(13 %)
Carbohydrates49.2 g(33 %)
Sugar added1.06 g(4 %)
Roughage2.82 g(9 %)
Vitamin A145.93 mg(18,241 %)
Vitamin D0.59 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.41 mg(37 %)
Niacin7.32 mg(61 %)
Vitamin B₆0.36 mg(26 %)
Folate164.32 μg(55 %)
Pantothenic acid0.72 mg(12 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C78.59 mg(83 %)
Potassium411.54 mg(10 %)
Calcium44.83 mg(4 %)
Magnesium46.1 mg(15 %)
Iron3.21 mg(21 %)
Iodine15.23 μg(8 %)
Zinc1.17 mg(15 %)
Saturated fatty acids2.52 g
Cholesterol83.71 mg


For the wonton dough
1 ½ cups all-purpose flour
½ teaspoon salt
1 egg (beaten)
½ cup water
For the filling
1 large Chicken thigh (boned, skinned and cut into chunks)
1 scallion (roughly chopped)
2 Water chestnut (roughly chopped)
1 tablespoon grated ginger
1 green chile pepper (sliced)
1 tablespoon Corn starch
2 tablespoons Rice vinegar
4 large Savoy cabbage
4 Chives (finely chopped)
For the dipping sauce
4 tablespoons soy sauce
3 tablespoons sesame oil
1 teaspoon dried chile peppers (crushed)
1 tablespoon Rice vinegar
1 teaspoon sugar
How healthy are the main ingredients?
soy saucesesame oilgingersugarsaltegg
Product recommendation
Shop-bought wonton wrappers may be used instead of making your own dough.

Preparation steps

To make the dough, mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.
Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.
To make the filling, place all the ingredients except the chives and cabbage leaves in a food processor and pulse until you have a rough paste. Line the base of four small steamers with a cabbage leaf. For the dipping sauce, mix together all the ingredients and set aside.
Turn the dough onto a floured board, roll it into a cylinder and cut into 12 pieces. Then make the dumplings, covering the dough you are not using with a clean cloth to prevent it drying out.
Roll each piece as thinly as possible then cut it into a neat square about 4" | 10 cm x 4" | 10cm. Place a little of the filling in the middle of the square of dough and draw the edges together to make an open-topped parcel. Press the dough into the filling so the dumpling holds its shape.
Carefully transfer the dumplings into the steamers and scatter over the chopped chives. and steam for 8-10 minutes or until the filling is cooked through. Serve immediately with the dipping sauce alongside.