Chicken Dumplings With Dipping Sauce




Introduction: Chicken Dumplings With Dipping Sauce

About: Carpe diem non socolate.

This is a great dish that the family can get involved in making. A few people sitting around the kitchen talking about their day can create a huge number of wontons in a short amount of time. On the other hand, if you cook alone you can get into a zen like state becoming a wonton creating machine. Either way they are just as much fun to make as they are to eat!

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Step 1: What You Will Need

     The best thing about dumplings is you can put anything in them from savory to sweet. I don't think I have ever made the same ones twice because there are so many things to try!

For these chicken dumplings I am using the following:

.5 lb Ground Chicken (about 1 chicken breast)

1 lightly beaten egg

.25 c chopped green onion

1 Tbsp Salt, Sugar, Ketchup & Soy Sauce (low sodium is best)

.5 tsp pepper & mustard

Cayenne pepper to taste. (I used .25 tsp which gave it a nice bite)

And finally a package of wonton wrappers

Now for the cookware:

An electric skillet or regular fry pan

Mixing bowl & spoon

1 tsp scoop.

A small cup of water (not in picture)

Step 2: Wonton Time


    Mix all of the ingredients together.

     Next start to assemble the wontons. I like to make them in batches of six or so at a time just so it moves a little quicker. Simply lay out a wonton wrapper and place a small amount of mix in the middle.

Note: Using one teaspoon of mix I was able to make about 40 dumplings. If you want to practice folding or make more of them try using only half a teaspoon. 

Dip the tip of your finger in a cup of water and run it along the edge of the wrapper where the blue dots are and fold over to pinch the seams together. Try to get all of the air out.

     Now wet the top of the wrapper on both sides and fold the edges over.

Step 3: Cook Them Up

     Once all your little wontons are made, you will be eager to cook them up.

NOTE: If you would like to save them for another day, place them on a cookie sheet and pop them in the freezer for 30 minutes. Then keep them in a zip top bag for a week or so. They go from freezer to pan with no defrost time!

     Pre heat your pan to 350 and add the dumplings. You don't want to crowd the pan so you may have to cook them in a few batches. Put the lid on and wait for 2 minutes.


     After 2 minutes are up add about a quarter cup of water and put the lid back on and cook another 2 minutes. Remove the dumplings carefully and hold in a covered plate to keep warm. Wipe down the pan and start a new batch. 


While your dumplings are cooking mix a 3:1 ratio of soy sauce with honey or buy a jar of hoisin sauce for dipping.

Serve and enjoy!

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    4 Discussions


    7 years ago on Introduction

    These look so good - i know my son would love them - thank you!