Chicken dumplings with ginger and soy sauce

The smell of ginger and soy bubbling on the stove takes me straight back to my grandma’s tiny kitchen, where she folded dumplings faster than I could say “more sauce.” I still remember the crinkle of the wrappers, the warm, flour-dusted table, and the quiet competition to pop the first steamy dumpling into your mouth. Today I’ll show you that those little parcels of joy aren’t as mysterious as they look — and they reward a tiny bit of patience with big, comforting flavor. Grab a cup of tea and let’s make some dumplings that taste like cozy nights and good company.

Quick Facts

• Yield: Serves 4 (about 40 dumplings)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

These dumplings combine bright, zesty **ginger** with savory **soy sauce**, giving you juicy, slightly sweet pockets with a snappy wrapper. They crisp on the bottom, steam to tender perfection on top, and deliver a satisfying pop of umami with every bite. They’re approachable for weeknights, show-off ready for friends, and so customizable that even picky eaters can find a version they love. Plus, folding dumplings makes a great kitchen party — bring wine, not nerves.

Ingredients

For the Main Dish:

• 1 lb ground chicken (or ground turkey)
• 40 round dumpling wrappers (about 3-inch) or wonton wrappers
• 1 cup finely shredded napa cabbage or green cabbage, squeezed dry
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tbsp soy sauce (use low-sodium if preferred)
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/4 tsp white or black pepper
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming in the pan)

For the Sauce / Garnish (if applicable):

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or sugar
• 1 tsp sesame oil
• Optional: pinch of red pepper flakes or a splash of chili oil
• Garnish: sesame seeds and extra sliced green onions

How I Make It

Step 1:

In a bowl, mix the ground chicken, shredded cabbage, grated ginger, minced garlic, white parts of the green onions, soy sauce, sesame oil, cornstarch, salt, and pepper. I press and fold the mixture with a spoon until it feels slightly tacky — that tells me the cornstarch has started to bind everything together. The mixture should smell bright and gingery. Taste a tiny pinch (cook it first if you’re worried) so you can adjust saltiness.

Step 2:

Place a dumpling wrapper on your palm and put about 1 teaspoon to 1½ teaspoons of filling in the center. Moisten the wrapper edge with water using your finger. Fold the wrapper in half and pinch to seal, making small pleats along one side to create a classic crescent. Don’t overfill; you want juicy dumplings, not exploding ones. If you’re new to folding, start simple — a neat half-moon works perfectly.

Step 3:

Heat a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Arrange the dumplings flat-side down in a single layer (don’t overcrowd the pan). Fry for 2–3 minutes until the bottoms turn a deep golden brown and you hear a gentle sizzle. That crisp bottom gives you delightful texture contrast.

Step 4:

Pour in 1/2 cup water and immediately cover the skillet with a tight-fitting lid. Turn the heat to medium and steam the dumplings for 4–6 minutes, or until the water evaporates and the dumplings feel plump and tender. You’ll know they’re done when the wrappers look translucent and the filling reaches 165°F if you measure it with a thermometer.

Step 5:

Remove the lid and let the dumplings cook another 30 seconds to re-crisp the bottoms if needed. Transfer to a serving plate and drizzle or serve with the dipping sauce. Sprinkle with sliced green onion and sesame seeds for color and crunch. Eat while warm — the steam and aroma make everything feel like a hug.

Pro Tips

• Make the filling the day before and chill it; cold filling binds better and stays neat when you fold.
• Use a small cookie scoop or measuring spoon to portion equal amounts of filling — your dumplings will look uniform and cook evenly.
• If wrappers dry out, keep a damp kitchen towel over the stack to prevent cracking while you work.
• For extra crisp bottoms, finish under a hot broiler for 30–45 seconds — watch closely so they don’t burn.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for ground turkey or crumbled firm tofu for a vegetarian option (tofu gives a softer, milder filling).
• Use tamari instead of soy sauce for a gluten-free option; the flavor stays similar but slightly richer.
• Replace sesame oil with olive oil in the filling if necessary, but expect a different aroma (sesame adds that nutty note).
• For dairy-free: this recipe already avoids dairy. Many store-bought wrappers are also dairy-free—check the label.

Variations & Tips

• Spicy: Add 1–2 tsp chili paste or finely chopped fresh chiles to the filling for heat.
• Herby: Mix in 1/4 cup chopped cilantro and a squeeze of lime for a bright, non-traditional twist.
• Pantry quick: Use pre-shredded coleslaw mix instead of cabbage in a pinch, just squeeze out excess moisture.
• Seafood: Substitute finely chopped cooked shrimp for chicken and add 1 tsp fish sauce for depth.
• Kid-friendly: Omit ginger and reduce garlic; serve with a sweet soy dipping sauce (soy + honey).
• Creative twist: Make a dumpling potsticker “taco” — fill a warm dumpling with quick pickled cucumbers and a drizzle of spicy mayo.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make and freeze the raw dumplings on a tray until firm, then transfer to a freezer bag for up to 2 months. Cook frozen dumplings straight from the freezer — add 2–3 minutes to the steaming time.

Can I double the recipe?

Sure thing. Use two skillets or work in batches to avoid overcrowding; cooking time per batch stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see translucent wrappers and plump filling. The bottoms should be golden and crisp. For safety, check that the filling reaches 165°F.

What if I don’t have ingredient X?

No worries — swap napa cabbage for regular cabbage, use ground turkey instead of chicken, or sub rice vinegar with a squeeze of lemon and a pinch of sugar for the dipping sauce.

How I Like to Serve It

I serve these dumplings on a shallow platter with a small bowl of dipping sauce in the center, green onions scattered like confetti, and a cold lager or jasmine tea on the side. They work for cozy weeknights, casual dinner parties, and make a fantastic appetizer at potlucks. In winter, pair with a simple miso soup; in summer, keep it lighter with a cucumber salad.

Notes

• Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water and a lid to revive the texture.
• Always cook ground poultry to a safe temperature of 165°F.

Final Thoughts

Closing: There’s something wonderfully calming about folding dumplings — and the payoff tastes like warmth and effort in every bite. Now go impress someone — or just yourself — with your homemade masterpiece!