Steamed chicken dumplings

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, saute 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.

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