Steamed Chicken Dumplings with Chili Oil Sauce

These steamed chicken dumplings are filled with seasoned ground chicken, fresh ginger, garlic, and green onion, then cooked until tender and juicy. They’re served with a simple soy and chili oil dipping sauce that adds just the right amount of heat and savory flavor. Easy to make with store-bought wrappers, they’re perfect for a quick appetizer, lunch, or dinner.

Why This Chicken Dumpling Recipe Works

The biggest thing I paid attention to while testing these dumplings was keeping the ground chicken juicy. Since chicken is leaner than pork, it can dry out pretty quickly, but steaming ended up giving me the texture I wanted. The filling stays moist and tender while the wrappers soften around it.

I also found that the simpler seasoning works better with chicken. Fresh ginger, garlic, onion, and green onion come through in every bite, while the soy sauce and sesame oil add enough savory flavor without covering everything up.

Then there’s the chili oil dipping sauce. It’s just soy sauce, rice vinegar, and chili oil, but that balance of salty, tangy, and spicy was exactly what these needed. It adds plenty of flavor without overpowering the lighter chicken filling.

Ingredients

For the filling:

• 1 pound ground chicken
• ¼ cup onion, finely chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 25 to 30 dumpling wrappers

For the chili oil sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1-2 teaspoons chili oil

How to Make Steamed Chicken Dumplings

Step 1: Mix the filling

In a large bowl, combine the ground chicken, onion, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until the filling is well combined and slightly sticky.

Step 2: Fill and seal the wrappers

Place about 1 tablespoon of filling in the center of each dumpling wrapper.

Lightly wet the edges with water, fold the wrapper in half, and press firmly to seal. Pleat the edges if desired.

Step 3: Arrange in the steamer

Line a bamboo or metal steamer with a steamer liner or parchment paper with a few holes cut into it. Arrange the dumplings in a single layer, leaving a little space between each one so they don't stick together.

Step 4: Steam the dumplings

Bring the water underneath the steamer to a boil. Cover and steam the dumplings for about 8 to 10 minutes, or until the wrappers are tender and the chicken filling is fully cooked through.

Step 5: Make the dipping sauce and serve

While the dumplings steam, combine the soy sauce, rice vinegar, and chili oil in a small bowl. Stir well.

Transfer the hot dumplings to a serving plate. Spoon the chili oil sauce over the top or serve it on the side for dipping. Finish with an extra drizzle of chili oil, if desired.

Tested Tips for the Best Chicken Dumplings

• Do not overfill the wrappers. A level tablespoon of filling is the right amount. Overfilling makes sealing difficult and increases the chance the wrapper tears during steaming.
• Keep unused wrappers covered. Dumpling wrappers dry out and crack quickly once exposed to air. Keep the stack covered with a damp towel and only remove what you need as you work.
• Seal the edges thoroughly. Whether you pleat or leave them flat, make sure the entire edge is pressed together firmly with no gaps, since ground chicken releases moisture as it steams and any opening can let it escape.
• Do not overcrowd the steamer. Leave space between each dumpling so steam can circulate evenly, cooking every dumpling at the same rate.
• Check for full doneness. Since chicken needs to reach a slightly higher safe internal temperature than pork, confirm the filling in your largest dumpling is fully opaque with no pink remaining before serving.
• Serve immediately. These dumplings are best enjoyed hot, right out of the steamer, while the wrapper is at its most tender and the filling is at its juiciest.

Recipe Variations to Try

• Add napa cabbage. Mix a small amount of finely chopped napa cabbage into the filling for extra moisture and texture. Squeeze out as much liquid as possible first so the dumplings don’t become watery.
• Make them spicy. Stir chili crisp, chili oil, or a pinch of red pepper flakes into the chicken filling if you want some spice inside the dumplings too.
• Add water chestnuts. Finely diced water chestnuts add a light crunch that works really well with the tender chicken filling.
• Use ground turkey or ground pork. Ground turkey or pork can be substituted for the chicken with very little change to the recipe. Stick with a ground turkey or pork that isn’t extremely lean for the juiciest filling.

How to Store Chicken Dumplings

• In the fridge: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
• To reheat: Re-steam for 3-4 minutes until warmed through, or microwave in short intervals. Steaming again gives you the closest texture to freshly made.
• In the freezer: Freeze uncooked, assembled dumplings on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Steam directly from frozen, adding an extra 2-3 minutes to the steaming time.

Steamed Chicken Dumplings FAQs

How long do you steam chicken dumplings?

These chicken dumplings take about 8-10 minutes to steam once the water underneath the steamer is boiling. Cooking time can vary slightly depending on how large you make them, so check one from the first batch before removing the rest.

How do you know when chicken dumplings are cooked?

The wrappers should be soft and slightly translucent, and the chicken filling should be cooked completely through. For the most accurate check, the center of the chicken filling should reach 165°F on an instant-read thermometer.

Can I use store-bought dumpling wrappers?

Yes. Store-bought dumpling or gyoza wrappers make this recipe much quicker and work really well for steaming. Keep the wrappers covered while you're filling the dumplings so the exposed ones don't dry out.

Can I make chicken dumplings ahead of time?

Yes. Assemble the dumplings a few hours ahead, arrange them in a single layer so they aren't touching, cover, and refrigerate until you're ready to steam them. I wouldn't let filled dumplings sit too long since moisture from the filling can eventually soften the wrappers.

Can I freeze chicken dumplings?

Yes, and I recommend freezing them before cooking. Arrange the uncooked dumplings in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Steam them straight from frozen, adding a few extra minutes to the cooking time.

What sauce goes with chicken dumplings?

A simple combination of soy sauce, rice vinegar, and chili oil works really well with steamed chicken dumplings. The soy sauce adds savory flavor, the vinegar gives it some acidity, and the chili oil adds heat. You can adjust the amount of chili oil depending on how spicy you want it.

Chicken Recipes to Try Next

• Chicken tortellini alfredo
• Spicy chicken sandwich
• Grilled chicken nuggets
• Chicken tortilla soup
• Crustless chicken pot pie