Print

Saucy Chicken Dumplings (30 Minutes)

Chili-garlic dumplings in a modern stainless-steel bowl on a bright white marble surface, shown as a complete serving vessel with glossy sauce, chili flakes, sesame-like bits, and scallion garnish.
Print Recipe

Saucy Chicken Dumplings are tender ground chicken dumplings pan seared, steamed, then coated in a glossy garlic soy chili sauce with honey, ginger, and sesame. They come together in 30 mins, making them a cozy weeknight dinner with plenty of saucy skillet flavor.

Ingredients

Scale

For the Chicken Dumplings

  • 1 pound ground chicken
  • 24 round dumpling wrappers
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper
  • 1 tablespoon neutral oil
  • ⅓ cup water

For the Sauce

  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 to 2 tablespoons chili garlic sauce
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds

Instructions

  1. Mix the filling: Combine the ground chicken, 2 sliced green onions, garlic, ginger, soy sauce, sesame oil, and black pepper until just mixed.
  2. Fill the wrappers: Spoon about 2 teaspoons of chicken mixture into each wrapper. Moisten the edges with water, fold, and press firmly to seal.
  3. Brown the dumplings: Heat the neutral oil in a wide skillet over medium heat. Add the dumplings flat side down and cook for 2 to 3 mins, until golden on the bottom.
  4. Steam until cooked: Carefully pour in ⅓ cup water, cover, and steam for 5 to 6 mins, until the chicken reaches 165°F in the center.
  5. Make the sauce: Whisk the soy sauce, honey, rice vinegar, chili garlic sauce, garlic, ginger, ½ cup water, cornstarch, and sesame oil until smooth.
  6. Glaze and finish: Let any remaining steaming water cook away, then pour the sauce into the skillet. Turn the dumplings gently over medium low heat for 2 to 3 mins, until the sauce is bubbling, glossy, and clinging to the dumplings. Finish with the remaining green onion and sesame seeds.

Notes

Seal the dumplings tightly so the filling stays tucked inside while they steam. Let the steaming water cook off before adding the sauce, or the glaze will turn thin instead of glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a covered skillet with a small splash of water.

Nutrition

Keywords: saucy chicken dumplings

Find it online: https://thesavorymama.com/saucy-chicken-dumplings-30-minutes/