Chicken Dumpling Recipe- Easy Pan-Fried & Steamed Indian Style

Last Updated on 4 months by Neha Deshmukh

Chicken Dumplings Recipe – Easy Pan-Fried & Steamed Indian Style

Hey everyone! I’m so excited to share this recipe for Chicken Dumplings with you. I first stumbled upon making these when I was craving something comforting and a little different, and honestly, they’ve become a bit of a family favorite. They’re surprisingly easy to make, and the combination of pan-frying and steaming gives them the perfect texture – crispy on the bottom, juicy inside. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your typical dumplings! We’re giving them a little Indian-inspired twist with the use of ginger-garlic paste and a flavorful, slightly spicy filling. They’re incredibly versatile – perfect as a snack, appetizer, or even a light meal. Plus, who doesn’t love a good dumpling? You’ll love how satisfying it is to make these from scratch, and the aroma while they’re cooking is just heavenly.

Ingredients

Here’s what you’ll need to make these delicious Chicken Dumplings:

• 2 cups cake wheat flour or all-purpose flour
• ½ cup boiling water
• ½ cup cold water
• 1 teaspoon salt
• 500 gram ground chicken
• 2 teaspoon ginger-garlic paste
• 1 large egg
• 1 tbsp soy sauce
• 2 tbsp sriracha sauce
• 2 teaspoon hot chili sauce
• 2 teaspoon rice vinegar
• 1 tbsp chopped spring onion
• ¼ teaspoon salt
• Pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this recipe, so here are my tips:

• Cake Wheat Flour vs. All-Purpose Flour: I prefer cake wheat flour (maida) for a softer, more pliable dough. But all-purpose flour works just fine too! The texture will be slightly different – a little chewier.
• Sriracha & Chili Sauce Variations: Feel free to adjust the amount of sriracha and chili sauce to your liking. I like a good kick, but if you’re sensitive to spice, start with less and add more as needed. You can also experiment with different chili sauces – gochujang would be amazing!
• Regional Spring Onion Use: Spring onions (scallions) are used everywhere in Indian cooking, and they add such a fresh, vibrant flavor. Don’t skimp on them! If you can find the Indian variety, even better – they tend to be a bit milder.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these amazing Chicken Dumplings:

1. Make the Dough: In a large bowl, mix the flour and salt. Gradually add the boiling water while stirring continuously. Then, slowly add the cold water and continue mixing until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. This is a good arm workout, I promise!
3. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making the dough easier to roll.
4. Prepare the Filling: While the dough is resting, combine the ground chicken, ginger-garlic paste, egg, soy sauce, sriracha, chili sauce, vinegar, spring onion, salt, and pepper in a bowl. Mix well and refrigerate for at least 15 minutes to let the flavors meld.
5. Create the Dipping Sauce: In a small bowl, whisk together the soy sauce, honey, vinegar, chili flakes, sriracha, and chopped spring onion. Set aside.
6. Assemble the Dumplings: Roll the dough into a long log and cut it into 24 equal pieces. Roll each piece into a circle about 11cm in diameter. Place about 1 tablespoon of filling in the center of each circle.
7. Fold & Seal: Fold the dough over the filling to create a half-moon shape. Now, this is the tricky part! Pleat the edges to seal the dumpling tightly. A little water brushed along the edges helps them stick. Don’t worry if they’re not perfect – practice makes perfect!
8. Cook the Dumplings: Heat a little oil in a large non-stick pan over medium heat. Arrange the dumplings in the pan, making sure not to overcrowd them. Pan-fry for 2-3 minutes, until the bottoms are golden brown.
9. Steam the Dumplings: Add ¼ cup of water to the pan, quickly cover it with a lid, and steam for 2-3 minutes, or until the dumplings are cooked through.
10. Serve: Serve the dumplings hot with the dipping sauce. Enjoy!

Expert Tips

• Don’t overfill the dumplings, or they might burst during steaming.
• Make sure the lid of your pan is tight-fitting to trap the steam.
• If the dumplings start to stick to the pan, add a little more oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use crumbled tofu or a mix of finely chopped vegetables (like cabbage, carrots, and mushrooms) for the filling. Replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).
• Gluten-Free Adaptation: Use a gluten-free flour blend specifically designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: My friend, Priya, loves these extra spicy, so she adds a pinch of cayenne pepper to the filling. Feel free to adjust the sriracha and chili sauce to your preference.
• Festival Adaptation: These are amazing for Lunar New Year or even Diwali! They make a fun and festive snack for gatherings.

Serving Suggestions

These dumplings are fantastic on their own, but they also pair well with a side of steamed vegetables or a simple salad. A sprinkle of sesame seeds and a drizzle of chili oil adds a nice touch.

Storage Instructions

You can store uncooked dumplings in the freezer for up to 2 months. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

1. What type of flour is best for dumpling wrappers?

Cake wheat flour (maida) is ideal for a soft texture, but all-purpose flour works well too!

2. Can I make the dumpling filling ahead of time? If so, how long will it keep?

Yes! You can make the filling a day in advance. Store it in an airtight container in the refrigerator.

3. How do I get the dumplings to seal properly to prevent bursting during steaming?

Brush the edges of the dough with a little water before folding and pleating. Press firmly to seal.

4. What is the best way to freeze uncooked dumplings?

Freeze them in a single layer on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together.

5. Can these dumplings be made in an air fryer?

Absolutely! Lightly brush the dumplings with oil and air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.