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Homemade Chicken Dumplings


Dumpling wrapper

2½ cups plain flour

1 cup warm water

Chicken filling

500g Chicken mince

2-inch ginger, peeled and minced

3 large spring onions, finely sliced

1 tbsp sweet soy

1 bunch coriander, finely chopped

1 tbsp hoisin sauce

1 tbsp light soy sauce

Salt & pepper

To serve

Spring onion, finely sliced

Crispy chilli oil

Fried shallots

Light soy sauce


Mix the warm water and flour together until it starts to form a rough dough. Knead in the bowl, or on a clean board, to bring together, knead for a few minutes until it forms into a firm ball. Cover with cling film and set aside to rest for 30 minutes. 

Add all of the ingredients for the filling to a large bowl. Mix together until it becomes a sticky paste. 

Pour dough out onto a floured board. Knead to ensure it's a smooth ball. Gently stretch the dough, creating a doughnut shape until about 30 cm wide. Cut into 3 cm pieces. Stretch each portion of dough in your fingers then use a rolling pin to make each portion about the size of your palm. 

Add a spoonful of chicken mixture to the centre of the dough, fold over to enclose, and pinch the edges together, pleating the edges. Repeat until all are made. 

Heat a large frypan over medium heat. Add olive oil and the dumplings, they will be quite close together in the pan. Add 2 tablespoons of cornflour 400ml water. Pour the cornflour mixture ⅔ of the way up the dumplings. Cover with a lid and simmer for 10-15 minutes, gently shake the pot every few minutes to ensure the dumplings don't stick. The water will evaporate and the cornstarch will form a crust on the bottom. 

Carefully turn it out onto your serving plate. Top with spring onions and serve with crispy chilli oil and soy sauce. 

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