HFI Crispy Chicken Dumplings
These crispy chicken dumplings are the ultimate comfort food — golden, juicy, and packed with flavour. Whether you're boiling, pan-frying, or doing a bit of both, they come out absolutely delicious every time. Perfect for family dinners, lunchboxes, or weekend cooking fun with the kids, these dumplings are surprisingly simple to make and even easier to enjoy.
Ingredients
Dumpling Wrappers
- Home-made dumpling wrappers
- 130 grams plain flour (all-purpose)
- 65 ml water
- Extra flour, for dusting and rolling
Filling
- 230 grams ground chicken thighs (alternatively you can use pork or prawn)
- 30 ml soy sauce (ensure HFI-safe brand)
- ½ tsp sesame oil
- 3 dashes ground white pepper
- 1 small pinch salt
For Cooking
- Water, for boiling
- Oil, for pan-frying
For Dipping
- HFI-safe soy sauce
- a drizzle of chili oil for extra kick (optional)
Instructions
Make the Dumpling Wrappers (if homemade)
- Combine the flour and water in a bowl. Knead until the dough becomes smooth and no longer sticky.
- Cover with a damp cloth and let it rest for 30 minutes.
- Roll the dough into a long log and cut into 24 equal pieces.
- Roll each piece into a thin, round wrapper (about 10 cm in diameter), using flour as needed.
Prepare the Filling
- In a bowl, mix together ground chicken, soy sauce, sesame oil, white pepper, and salt until well combined.
Assemble the Dumplings
- Place a wrapper in your palm. Spoon about 1 teaspoon (roughly 10 g) of filling into the centre.
- Moisten the edge of the wrapper with water, fold into a half-moon, and press firmly to seal.
- Set dumplings on a plate lined with baking paper to prevent sticking. Repeat until all the filling is used.
Cook the Dumplings
- To Boil:Bring a pot of water to a gentle boil. Add dumplings carefully and cook for 3–4 minutes or until they float.Use a slotted spoon to remove and set aside.
- To Pan-Fry (optional):Heat a drizzle of oil in a skillet over medium heat.Add dumplings in batches, flat-side down, and cook for 2–3 minutes until golden.Flip and cook the other sides until lightly browned and crisp.
- To Serve:Serve warm with HFI-safe soy sauce for dipping. Add a touch of chilli oil if desired.
Notes
- When making dumpling wrappers from scratch, I aim for a water temperature of around 43°C (110°F) when mixing with the flour. This helps the wrappers stay soft and chewy without shrinking or breaking while boiling.
- For a juicy, flavourful filling, I always use boneless, skinless chicken thighs. They’re fattier and stay moist after cooking — perfect for dumplings.
- You can make a big batch of these dumplings and freeze the extras. They are just as delicious cooked from frozen. When boiling from frozen, just add 2–3 extra minutes to the cooking time.
