Dumplings! One of the best foods to ever exist. Juicy, flavourful meat filling wrapped with a chewy wrapper, panfried to crispy perfection and served with your favourite dipping sauce.
This version is filled with a mixture of chicken and shrimp, aromatics and seasoning to create a juicy and plump dumpling!
I've always seen versions with chicken and pork or shrimp and pork, but since I don't eat pork as a Muslim, we're combining shrimp and chicken. They turn out so delicious and flavourful, it's hard to stop eating.
If you like this recipe, then you'll enjoy these Chicken Dumplings, these Pizza Pockets, and these Azerbaijani Flatbreads!
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Ingredients
See recipe card BELOW for measurements.
- Raw shrimp, peeled & deveined
- Chicken thighs - you can also use ground chicken here, but not the lean kind. The fat adds flavour and makes them juicy
- Garlic cloves
- Ginger
- Cornstarch
- Water
- Soy sauce
- Oyster sauce
- Cumin powder
- Salt
- Ground black pepper
- Cilantro
- MSG
- Dumpling wrappers
Instructions
The hardest part of making these dumplings is the time it takes to shape the dumplings. The filling is super easy and takes almost no time at all.
- Process the chicken thighs in a food processor until mostly smooth and sticky.
- Mince the shrimp with a knife until chunky but kind of like a paste. You can also just add to the food processor, but I prefer the chunky texture. Add to the bowl with the chicken.
- Add the chicken and shrimp to a bowl, along with the rest of the ingredients (except for the wrappers of course). Mix together in one direction with a spoon or chopsticks until the mixture is sticky and uniform.
- Place about a tablespoon of the filling in the centre of a wrapper and wet the edges of one side with water. Pinch it closed in the centre and pleat inwards until you get to the end. Repeat until the filling is used up.
- Heat some oil in pan on medium high and place the dumplings flat side down. Once the bottom is lightly golden, pour in enough hot water to cover the bottom of the pan. Place a lid on top and reduce the heat to medium low. Cook until the water cooks off and the dumplings look shiny.
- Take off the lid and turn the heat up to brown and crisp up the bottoms.
- Remove and serve with your favourite dipping sauce!
Hint: To taste test the filling for seasonings, take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Give it a taste and adjust accordingly.
Variations
- You can make it all chicken or all shrimp
- Switch out any protein - beef, lamb, pork
See this chicken dumpling recipe on my website!
Storage
Place on a tray and freeze for 30 minutes to an hour, until firm. Then transfer to a resealable freeze-safe bag. Freeze up to 3 months.
My tips for making these chicken and prawn dumplings
- Taste filling - To taste the dumpling filling to adjust for seasonings, simply microwave about a teaspoon of it for 10-15 seconds until cooked.
- If using lean ground chicken - Chicken thighs have a higher amount of fat, so if you are using lean ground chicken it won't have much fat. You can add a couple tablespoons of oil to the filling while mixing. This helps make them juicier and moist.
FAQ
Yep! You can use beef, lamb, pork or anything you like instead of chicken or shrimp.
Related
Looking for other recipes like this? Try these:
Chicken and Prawn Dumplings
Ingredients
- 250 g raw shrimp peeled & deveined
- 250 g chicken thighs
- 5 garlic cloves minced
- 1 tablespoon ginger grated
- 1 teaspoon cornstarch
- 3 tablespoon cold water
- 1 ½ tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon cumin powder
- ½ - ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon MSG
- 2 tablespoon cilantro
- 1 package dumpling wrappers
Instructions
- Place the chicken thighs in a food processor and pulse until you get a fairly smooth consistency. Transfer to a bowl.250 g chicken thighs
- Mince the shrimp with a knife until chunky but kind of like a paste. You can also just add to the food processor, but I prefer the chunky texture. Add to the bowl with the chicken.250 g raw shrimp
- Add the chicken to a bowl, along with the rest of the ingredients (except for the wrappers of course).5 garlic cloves, 1 tablespoon ginger, 1 teaspoon cornstarch, 3 tablespoon cold water, 1 ½ tablespoon soy sauce, 1 tablespoon oyster sauce, ¼ teaspoon cumin powder, ½ - ¾ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon MSG, 2 tablespoon cilantro
- Mix together in one direction with a spoon or chopsticks until the mixture is sticky and uniform.
- To taste test the filling for seasonings, take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Give it a taste and adjust accordingly.
- Place about a tablespoon of the filling in the centre of a wrapper and wet the edges of one side with water. Pinch it closed in the center and pleat inwards until you get to the end. Repeat until the filling is used up.
- To freeze and store for later: place dumplings on a tray and freeze for 30 minutes to an hour until the exterior is frozen. Transfer to a freezer safe bag.
- To cook: heat up a pan with about one tablespoon of oil on medium high heat and place the dumplings flat side down. Once the bottom is lightly golden, pour in enough hot water to cover the bottom of the pan. Place a lid on top and reduce the heat to medium low. Cook until the water cooks off and the dumpling wrapper is translucent and shiny.
- Take off the lid and turn the heat up to brown and crisp up the bottoms.
- Remove and serve with your favourite dipping sauce!
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