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Korean chicken Dumplings | Fried & steamed

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Adjust Servings:
Dumpling filling
250 g Chicken Breast cut into 1 inch size cubes
250 g Carrot
300 g Cabbage
15 g Coriander
1 TBSP Ginger chopped ginger
4 Cloves Garlic
1 large Green chili
medium size onion Onion
11/2Tsp Salt
to taste Black pepper
1 TBSP Soy sauce
Dumpling cover
350 g All purpose flour
150 ml Water
1 Tsp Salt
150 ml Soy sauce
1 Tsp Oyster sauce
1 clove Garlic
1 Tsp chili flakes
1 Tsp Oil

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Korean chicken Dumplings | Fried & steamed

Healthy Korean chicken dumpling with sweet and spicy dark sauce

  • Spicy

Fresh homemade dumplings, try this and you will and restaurant dumplings will never be the same

  • 1 3/4 hours
  • Serves 60
  • Medium


  • Dumpling filling

  • Dumpling cover

  • Sauce



There are several different arts of making dumplings, and different regions in the world have their own version of filling and how they prepare. Filled with veggies and minced meat or fish it can be made steamed, fried, baked or boiled. I have a personal preference towards Korean type of dumplings mainly because of the way its cooked. This type of Korean dumplings are pan-fried and then water is added to aid the steaming process. Frying the dumplings give it a crunchy crust on the base of the dumpling and once you start the steaming process rest of the cover becomes soft and stretchy and the filling inside tastes much better due to this.

We made our dumplings with a simple cabbage, carrot and chicken filling and mixed in some herbs ginger and garlic to give freshness. Not adding different spices helped to make this simple recipe even tastier as it helps to pronounce the taste of ingredients.


Few cooking tips

  • We minced our own chicken, for this we kept the diced chicken in the fridge for about an hour and then put it in a food processor to help it mince better. Of course, if you can purchase minced meat it would be easier
  • All the veggies were chopped and mixed using a food processor if you don’t have one using a grater would be just fine. Make sure that you don’t  grate it into large chunks as it will affect the taste and may even break the dumpling sheets
  • Once vegetables are chopped we put it into a strainer and applied pressure on the top to help it drain excess water, this is necessary as all the excess water will reduce the taste and make the dumpling sheets soggy and break them
  • Folding the dumplings might be a bit tricky but it is not hard once you get the hang of it, check out the video of how we did it
  • With this recipe we made apx. 60 dumplings which is sufficient for  10-15 people as a snack

Hope that you will enjoy making this as much you do eating it.



Mince the vegetables

Chop carrot and cabbage into chunks and mince well using a food processor, if you do not have a food processor you can use a grater to grate the vegetables.
Add ginger, garlic, onions, coriander, green chilli into the minced cabbage and carrot mix and mix well. Add 1 Tsp of salt( This will help to remove excess water out of vegetables)


Stain the vegetable mix

Let the vegetable mix stand on a strainer for 10- 15 minutes keeping weight on top it to help it to strain off excess water. This step is necessary as the water will lead to sogginess in dumplings.


Mince the chicken

Keep the chicken in the fridge for around two hours before mincing it. Mince the chicken using a food processor. If you have minced meat you can skip this step.


Mix chicken and vegetable mix together

Mix the minced chicken and vegetable together. Add 1/2 Tsp of salt, pepper to taste and 1TBSP of soy sauce. mix well using a spoon leave it in the fridge until use.
We've added some chopped onion chives to this for a kick.


Making dough for dumpling cover

Add flour, salt, and water into a bowl. Knead well to make a dough that does not stick to your hand. you will have to knead for about 10 minutes to make sure the dough comes to the right consistency. Cover with fresh film and leave it in the fridge for about an hour.


Roll the dough

Separate the dough into two. Take a pice onto a lightly floured surface and using a floured rolling pin roll the dough to gradually make it thin in all directions. Make it into about 1-2 mm thin sheet.


Cut into small circles

Using a mould or a lid with a diameter of about 10 cm diameter cut the sheet into pieces. Separate the sheets


Fill the dough

Add 1 Tsp of the filling into the small circle. Dip your finger in water and wet the edge of the sheet to make it stick together. Now fold in half and tuck the edges of the dumpling. by stretching from one end and then pushing towards the edge to create a scalloped edge like in the image


Fry the dumplings

Keep a frying pan under medium low heat, oil the surface, place the dumplings on the hot pan. Close the lid and fry the dumplings for 3-4 minutes and then add about 50 ml of water, close the lid and leave for 5 minutes. Plate it once it is cooked.


Making the sauce

To a saucepan under medium heat add 1Tsp of oil, chilli flakes, and garlic. Once its fried add the soy sauce and oyster sauce. Cook for about 3 minutes. Turn off the gas. Serve with dumplings

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