Steamed chicken dumplings

These chicken dumplings are not difficult to prepare.

Steamed chicken dumplings

These chicken dumplings are not difficult to prepare and are a lighter mealtime option from the hearty soups we have been enjoying over winter.


  • 1 tablespoon olive oil
  • 1/2 onion, sliced thinly
  • 1 tablespoon ginger, chopped
  • 115g mushrooms, sliced thinly
  • 1 litre chicken stock
  • 330g chicken breast
  • 1 teaspoon chilli, chopped
  • 20g coriander stalks, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 1/2 teaspoon fish sauce
  • Black pepper
  • 16 wonton wrappers
  • 1 bunch Chinese broccoli
  • 30g snow peas, slices
  • coriander, to garnish
  • lime


Heat the oil in a pan, sauté the onion, chopped ginger and mushrooms for three minutes. Add the stock and bring to a gentle boil.

In a food processor, blend together the chicken, chilli, coriander stalks, garlic, ginger, fish sauce and pepper.

Place about a teaspoon of the mixture in each wonton wrapper, brush the edges with water, fold over and pinch closed.

Place the dumplings in a steamer over the simmering stock and steam for around four minutes. Add the broccoli and steam for a further four minutes.

To serve, divide the stock between four bowls. Add the dumplings, broccoli and snow peas. Garnish with the fresh coriander leaves and a squeeze of lime.


    To make a comment, please register or login
    7th Jun 2014
    Could you substitute chicken mince?
    Polly Esther
    7th Jun 2014
    Yes of course you can mate, they are going to be your dumplings so you do what you wish. You may use chicken, steak, pork, veal or a mixture of minces. Go ahead and may you enjoy them. I must fly now, cheerio.

    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles