Chicken Dumplings

Date Added: Oct 14, 2010 Asian Appetizers
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Prep Time

5 mins

Cook Time

6 mins

Ready In

11 mins



*to adjust serving size click on "serving box".


Chicken breast pureed with garlic and ginger then wrapped in a wonton skin, boiled and quickly pan fried. These dumplings go perfectly with Chef Saul's Asian Dipping Sauce.


  • 4  Ounce(s) Weight Chicken, cubed
  • 1
  • 1  Each Garlic Clove
  • 2
  • 1  Table Spoon(s) Ginger
  • 3
  •  Pinch Salt & Pepper
  • 4
  • 1/4  Cup(s) Oil, neutral
  • 5
  • 1  Table Spoon(s) Egg Wash
  • 6


    1. Place chicken, garlic, ginger, salt and pepper in a blender and puree.
    2. Lay 2 wonton skins on a surface and rub sides with egg wash.
    3. Top each wonton skin with 1 tablespoon of chicken puree.
    4. Fold wonton so one side meets the other and seal tightly with fingers.
    5. Place dumplings in boiling water for 5 minutes until fully cooked.
    6. In a saute pan, add oil.
    7. Once oil is hot, fry one side of each wonton quickly until golden brown.
    8. Remove from pan.
    9. Serve and enjoy!

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