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Look and see What’s Cooking in Mimi’s Kitchen today! Easy Chicken Dumplings

Chicken Dumplings…yum, yum, yum

I love Dumplings so much I can eat them everyday…yum.  Today I made Chicken Dumplings with a Spicy Sauce…and it’s way…way..waaaaaaay…better than takeout.   These are very easy to make and they don’t take a long time.  After you make them yourself, you may never get them as takeout again… See Recipe below.

Chicken Dumplings

Chicken Dumplings…yum, yum, yum


  1. 1 cup low-sodium soy sauce
  2. 1 1/2 tablespoons Garlic Chili Sauce
  3. 1/2 cup vinegar
  4. 1 /2 onion
  5. 1 bunch scallions, chopped
  7. 2 tablespoons minced garlic
  8. 2 teaspoons minced ginger
  9. 2 teaspoons sesame oil
  10. 2-3 small bunch scallions, white and green parts, chopped
  11. 12 ounces ground chicken
  12. 3 tablespoons hoisin sauce
  13. 2 teaspoons low-sodium soy sauce
  14. 1 teaspoon Chinese five-spice powder
  15. 1 egg
  16. 1 package square or round dumpling skins
  17. 1 tablespoon sesame oil, for frying


Dipping sauce: Combine the soy sauce, garlic chili sauce, vinegar, onion, and scallions in a bowl. Set aside until ready to serve.

Chicken Dumplings--Heat a large nonstick skillet over medium-high heat. Saute garlic, ginger, sesame oil and scallions for about 2-3 minutes. Remove from heat and let cool for another minute.

In a bowl, combine the cooked garlic, ginger, scallions, chicken, hoisin, soy sauce, and five-spice powder (this will take it to a whole new level), egg. Mix well.

Open the package of dumpling skins, start with the floured surface facing down.

Put about 1 tablespoon of the filling mixture in the center of a wonton skin.

Using your fingertips, apply a little cold water to the edges of the dumpling skin. This will act as a sealant when folding it over.

Fold skin in half over filling and press edges together to make the pleats.

Place some sesame oil in a heated pan and add the dumplings, let the dumplings crisp. This will take about 5 minutes.

Once the bottom of the dumplings are crisp, lower the heat to low-medium, add ½ cup of water and immediately put the lid on, cover to cook.

Cook until the water has evaporated.

Turn over each dumpling a few minutes later. Add 2-3 tablespoons of water and put the lid back to cover the pan. Cook a few more minutes over low heat.

When the dumplings are golden brown, transfer to a plate.

Serve hot with dipping sauce.

The dumplings can be made in advance and freeze for later use.


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