How to make hearty chicken dumplings packed with flavour

Whether it’s a quiet Friday afternoon or you’re hosting friends for dinner, few things are as comforting and impressive as a plate of hot, juicy chicken dumplings.

Though they may sound complicated or time-consuming, making chicken dumplings at home is easier than most people think and requires no special equipment or expensive ingredients.

In fact, with a little preparation and some teamwork, you can transform a casual gathering into a full culinary experience right in your own kitchen.

Traditionally known as jiaozi in Chinese cuisine, dumplings have long symbolised togetherness, often prepared in groups during festivals or family occasions. Over time, dumpling variations have become popular worldwide, with each culture adding its own unique twist.

Making chicken dumplings is all about balance: soft dough, juicy filling, and just the right seasoning.

Ingredients:

For the dough:

2 cups all-purpose flour

¾ cup warm water

1 teaspoon salt

For the filling:

2 cups minced chicken (preferably thigh meat for more juiciness)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

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1 tablespoon minced ginger

2 tablespoons chopped spring onions

Salt and pepper to taste

Optional add-ins include finely chopped cabbage or grated carrots for texture and nutrition.

Steps to follow:

Step 1

To make the dough, mix the flour and salt in a bowl. Gradually add warm water while stirring with a wooden spoon or your hands until a dough forms. Knead for 10 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Step 2

To prepare the filling, mix the chicken, garlic, ginger, soy sauce, sesame oil, and spring onions in another bowl. Stir well and let the mixture marinate while the dough rests.

Step 3

Shape the dumplings similar to samosas. Divide the dough into small balls (about the size of a tablespoon). Roll each into a thin circle, about 3 inches wide.

Place a teaspoon of filling in the centre, fold the dough in half, and pinch the edges tightly to seal. For a fancier look, pleat the edges or press down with a fork.

Don’t worry if they aren’t perfect; it’s the love and flavour that count.

Step 4

Cook the dumplings in one of three popular ways, depending on your mood:

Pan-fry: Heat a little oil in a non-stick pan. Fry the dumplings until golden on the bottom. Add about ¼ cup of water, cover, and steam for 6–7 minutes.

Steam: Place dumplings in a steamer basket over boiling water for 10-12 minutes.

Boil: Drop dumplings into salted boiling water and cook until they float, about 6-8 minutes.

Serving suggestions

Serve chicken dumplings hot with dipping sauces such as soy sauce, vinegar, and a touch of chilli oil or garlic yoghurt dip for a Kenyan twist. Add sweet chilli sauce and garnish with sesame seeds or fresh coriander to impress.