Chicken Dumpling Recipe- Spicy Indo-Chinese Gravy & Cabbage

Last Updated on 4 months by Neha Deshmukh

Chicken Dumpling Recipe – Spicy Indo-Chinese Gravy & Cabbage

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and savory flavor combination. This Chicken Dumpling recipe is a total winner – juicy, flavorful dumplings swimming in a vibrant, slightly tangy gravy. I first made this for a family get-together, and it disappeared in minutes! It’s become a regular request ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dumpling recipe. We’re taking tender chicken dumplings and smothering them in a seriously addictive Indo-Chinese gravy. The cabbage adds a lovely crunch, and the spice level is totally customizable. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s a fantastic way to impress your friends and family with something a little different.

Ingredients

Here’s what you’ll need to make these amazing chicken dumplings:

• 500 grams Chicken mince
• 1 tsp Salt (plus 0.5 tbsp for the gravy)
• 4 Spring onions bulb, finely chopped
• 2 tbsp Cabbage (chopped)
• 2 tsp Ginger-Garlic (chopped)
• 6 tablespoons Oil
• 2 tsp Garlic (chopped)
• 1 tsp Ginger
• 2 teaspoons Cabbage (chopped)
• 1 tsp Sugar
• 1.5 teaspoon Red chili paste
• 1 teaspoon Red chili sauce
• 3 tbsp Tomato ketchup
• 4 tsp Corn flour
• 1 teaspoon White vinegar
• 0.5 cup Spring onion leaves, for garnish
• 1 cup Water (for slurry)
• 0.5 cup Water (for gravy)
• 1/4 cup Water (for gravy)

Ingredient Notes

Let’s talk ingredients for a sec! The key to that authentic Indo-Chinese flavor is a good balance of sweet, sour, and spicy.

• Indo-Chinese Flavors: Don’t skimp on the red chili paste and sauce – they’re what give this dish its signature kick! Tomato ketchup adds a touch of sweetness that balances everything out.
• Cabbage is Key: The finely chopped cabbage isn’t just a filler; it adds a wonderful texture and freshness to both the dumplings and the gravy.
• Fresh Ginger-Garlic Paste: Seriously, use fresh! It makes a huge difference. Pre-made pastes just don’t have the same zing. I usually make a big batch and freeze it in ice cube trays for easy use.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the dumplings: In a bowl, combine the chicken mince, 1 tsp salt, 4 spring onion bulbs, 2 tbsp chopped cabbage, and 2 tsp ginger-garlic paste. Mix everything really well with your hands. Now, form the mixture into 25-30 small balls – about the size of a marble.
2. Pan-fry the dumplings: Heat 2 tablespoons of oil in a non-stick pan over medium heat. Gently place the dumplings in the pan (don’t overcrowd it – work in batches if needed). Pan-fry them until they’re golden brown on all sides. Set them aside once cooked.
3. Start the gravy: Heat the remaining 4 tablespoons of oil in a separate pan. Add the 2 tsp chopped garlic and 1 tsp ginger and sauté for about 3 minutes, until fragrant.
4. Add the cabbage: Throw in the 2 tsp chopped cabbage and stir-fry on high heat for about 5 minutes, until it starts to soften.
5. Simmer the veggies: Pour in 1/4 cup of water and let it simmer until the cabbage is tender, about 2-3 minutes.
6. Spice it up: Add the red chili paste (1.5 tsp), red chili sauce (1 tsp), tomato ketchup (3 tbsp), and 0.5 tbsp salt. Cook for another 2-3 minutes, until the raw aroma disappears.
7. Combine dumplings and gravy: Gently add the fried dumplings to the pan with the gravy. Pour in 1/2 cup of water, bring to a simmer, and cook for 12-15 minutes, allowing the dumplings to soak up all that delicious flavor.
8. Adjust the seasoning: Taste the gravy and adjust the seasoning as needed. Add a pinch of sugar (1 tsp) for sweetness and a splash of white vinegar (1 tsp) for tang. Stir well.
9. Thicken the gravy: Mix the corn flour (4 tsp) with 1 cup of water to create a slurry. Slowly pour the slurry into the gravy while stirring constantly. Cook for 4-5 minutes, until the gravy thickens to your desired consistency.
10. Garnish and serve: Garnish with the chopped spring onion leaves (0.5 cup). Serve hot with naan or paratha.

Expert Tips

• Don’t be afraid to get your hands dirty when mixing the dumpling filling! It helps everything come together.
• Make sure the pan is hot before adding the dumplings for a nice, crispy exterior.
• Taste as you go! Adjust the spice level and seasoning to your liking.

Variations

• Spice Level: For a milder flavor, reduce the amount of red chili paste and sauce. For a fiery kick, add a pinch of cayenne pepper!
• Vegan Adaptation: Swap the chicken mince for a plant-based alternative like crumbled tofu or textured vegetable protein (TVP).
• Gluten-Free Adaptation: Use gluten-free soy sauce or tamari in place of regular soy sauce. Double-check your tomato ketchup label to ensure it’s gluten-free too.
• Festival Adaptation: This dish is always a hit at parties! It’s perfect for Diwali, Christmas, or any celebration where you want to serve something a little special. My friend makes a larger batch for potlucks and it’s always the first to go!

Serving Suggestions

This Chicken Dumpling recipe is fantastic on its own, but here are a few ideas to complete the meal:

• Rice: Steamed jasmine rice is a classic pairing.
• Bread: Naan or paratha are perfect for soaking up that flavorful gravy.
• Side Dish: A simple cucumber and tomato salad adds a refreshing contrast.

Storage Instructions

• Leftovers: Store leftover chicken dumplings in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a pan or microwave until warmed through. The gravy might thicken upon standing, so you may need to add a splash of water when reheating.

FAQs

1. What type of rice or bread pairs best with these chicken dumplings?

Jasmine rice is a classic choice, but any long-grain rice will work well. For bread, naan or paratha are fantastic for soaking up the gravy!

2. Can I make the dumplings ahead of time and freeze them?

Absolutely! You can prepare the dumplings and freeze them on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag. Cook them directly from frozen, adding a few extra minutes to the cooking time.

3. How can I adjust the spice level of the gravy?

Reduce the amount of red chili paste and sauce for a milder flavor. Add a pinch of cayenne pepper or a chopped green chili for extra heat.

4. What is the best way to chop cabbage for this recipe?

Finely chop the cabbage – you want it to be small enough to cook quickly and blend into the gravy.

5. Can I substitute chicken mince with another protein like pork or lamb?

Yes, you can! Pork or lamb mince would both work well. Just adjust the cooking time accordingly.