Chicken’s Dumplings (Variation to Adam’s Master Chef Chicken green tea dumplings recipe)

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Dumplings are a part of almost all cuisines in world. From making the fillings, wrapping to cooking them, there are tips for every steps to make it work. From reading this recipe you can learn all of the essential tips to easy yet yummy dumplings. The original recipe is from Adam Liaw in Master Chef, he certainly inspired me in making these dumplings. Usually I will use pork mince but this time I have adapted his recipe with a little bit of my own creations.

Ingredients (Fillings):

1 pack of 32 dumplings skins (round shape)   
400g chicken thigh mince 
2 garlic cloves, finely chopped   
1 tsp of ginger, finely chopped    
1 tbs of finely chopped spring onion    
1 tbs fresh chives, finely chopped   
1/2 Spanish onion, finely diced   
3 stalks of coriander (including stems), finely chopped 
4 Chinese mushroom, diced (soak in water until soft, reserve mushroom water)
Little bit white ground pepper 
1 tbs corn starch  
1 tbs sesame oil

Ingredients (Marinate meat):

2.5 tbs soy sauce    
1 tbs fish sauce  
1 tsp white vinegar   
1 tsp chicken powder    
1 tbs Japanese mirin     
2 tbs shaoxing wine   
1.5 tbs sugar   
3 tbs of mushroom water (reserved earlier) 
a pinch of salt


1) For the filling, combine chicken mince with onion, garlic, ginger, mushroom and ground white pepper.

2) On a separate bowl, combine all marinate meat ingredients and mix well until sugar dissolved.

3) Gradually add in the marinate mixture to the chicken mince mixture. Use a spoon to mix well after each addition and only until you see the meat absolve all the water before you can add the next lot. (you should feel the meat started to become like a paste and more sticky as you mix them)

4) Mix in the chives, spring onion and coriander.

5) Slowly and evenly add in the corn starch and mix well with a spoon until the chicken mixture is now sticky and paste alike.

6) Set aside for 5 minutes then add sesame oil and mix well. Leave in the fridge for marinated for at least 1 hour or over night for best result.

Cooking Directions:

1) To pan fry the fresh dumplings firstly heat a flat fry pan on medium heat coating with about 2 – 3 tbs of oil depends how many dumplings you are frying. Because it is crucial to have enough oil to form a crust at the bottle of the dumplings.

2) Prepare a lid that is about the same size as your frying pan and leave aside for use in just a minute. (you will understand how important to have that handy in a sec)

3) Until the oil is hot, line all dumplings in the frying pan with the smooth side down, once the dumplings are over the heat, cook for around 2-3 minutes. Picking up the top of the dumplings with chopsticks or your hand to check if a light golden brown crust has been form on the bottom, cook for further 1 minute until your desire crisps level.

4) Pour about 1.5cm of water on the pan and quickly cover with a lid (the oil will splashes everywhere when the water is added hence why I asked to have (2) prepared early.)

5) Once the water cooks off and no more water crackling sound open the lid, flip the dumplings over and cook for further 3 minutes. (if you feel the skin is not cooked repeat step (4) but with less water)

6) Plate them nicely and set aside for 3-5 minutes before serving. (firstly stop the risk of burning your month, 2nd the bottom will become crispy after the cool off time)


I am a cutting and chopping machine…


Combine all marinate meat ingredients and mix well


Place the dumpling skins flat on your hand


Place a small spoonful of filling in the middle. Be careful not to put too much as it will leek out during the folding process


brush water or egg wash around the edge of the skin and fold diagonally


pinching the middle but do not stick together the edges, use your middle finger and form a fold from outside to inside. Make a total of 4 folds including the left side. Noted there is a side remain as no-fold side.


placing the dumpling on your left hand and make a curve shape with the arc of your inner right thumb


pan frying raw dumplings taste much better than the frozen one


cook for around 2-3 minutes until a light golden brown crust has been form on the bottom


important step to partly steam and pan fry the dumplings to make sure the meat inside are fully cooked.


5 Comments (+add yours?)

  1. JC
    Aug 07, 2010 @ 21:37:24

    love these pan fried dumplings 🙂 looking forward to eatting them soon


  2. Vivienne
    Aug 09, 2010 @ 10:18:10

    I love dumplings but ‘ve never tried the chicken version (only pork!). Looks delicious…when I’m lazy – I just buy the frozen version…hehe.
    Is Adam’s recipe good? Worth trying out?
    Thanks for stopping by my blog too!


  3. obesebaby
    Aug 09, 2010 @ 10:55:06

    yeah I used to buy frozen one but the fresh one are just unbeatable especially you cooked it right after you wrapped fresh. chicken one is so nice. totally diff, Adam recipe is good but I actually changed heaps of his owrn ingredients but the chicken version actually taste like Japanese Gyoza. have a try !


  4. Ellisa
    Aug 10, 2010 @ 00:57:03

    This is definitely one of the best chicken dumplings I have tried (“,)

    Thanks Wendy for having me try these….I have them steamed….Yummmmmmmmmm…
    I want more more and more 🙂

    I like the coriander smell as well…no doubt very tasty.

    Thanks Dear 🙂


  5. Eliza
    May 07, 2011 @ 02:23:32

    At last! Soenmoe who understands! Thanks for posting!


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