Chicken Dumpling

Sometimes the only thing that will hit the spot for lunch is something crispy and tasty, and these chicken dumpling are easy to make while tasting absolutely delicious! Many people think dumplings are difficult to cook well, but once you’ve tried making these once you won’t believe how easy they are!



350 g ground chicken

1 1/2 teaspoons grated ginger

1 teaspoon garlic, minced

2 tablespoons sweet chili sauce

1/2 tablespoon cornflour

5 water chestnuts, chopped (optional)

35 wonton wrappersoil (enough to deep fry)


© Suhendri Utet |



- Place the minced chicken, ginger, garlic, water chestnut, corn flour and sweet chilli sauce in a bowl and stir till it is combined.

- Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.

- Place 2 teaspoons of the chicken mixture in the middle of the wrapper.

- Bring the corners together and pinch the edges together to seal.

- Repeat with the remaining mixture and wonton wrappers.

- Heat a pan of hot oil, and deep fry them till they are golden brown.

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  • Anna says
    Yum!! ive never made my own dumplings... a girl at my old work used to always bring them for us though when ever she made some.. they were delicious!!
    • KH says
      Never made my own either but they are pretty tasty!
    • Dee-Dee says
      I've never made my own either and though I am watching what I eat these days...would definitely want to give this a crack...ohh YUM!
      • Dee-Dee says
        I wonder though if the taste would change if they were oven baked instead of deep fried or shallowed poached...o well will I give it a go I will find out
        • Anna says
          yer let us know how you get on!! always good if it works out and is a healthier option
        • Wice says
          I've made lots of different dumplings. When you bake them they are ok but tend to be a bit dry. The oil really does make them taste better.

          A better low cal way of cooking them is steaming them in a wok. Just put them on a plate on metal rung tray over some water, place the lid on and give them 5-15 minutes depending on the filling and size.

          Serve them with a little dish of light soy sauce or sweet chilli.

          The are very good in clear soup too.
        • Anna says
          oh yer that sounds like a good idea!! yer i like dumpling soups!!
          • KH says
            I'm feeling hungry again now! Must be nearly dinner time! :)
          • Wice says
            If you particularly like crisp rather than steamed dumpling, you can put you dumplings in a single layer in a frying pan or wok. Add about one tablespoon of oil and half a cup of water. Cover the pan with a lid and cook for 5-10 minutes.

            What happens is the water turns to steam. the dumplings cook through in the oily moisture. Once the water has cooked away, take the lid off. The dumpling will be left with a fine coating of oil which then, with a little turning, fries them golden, crisp brown all over.

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