Every once in a while I get an unstoppable craving for dumplings. Steamed or pan-fried, veggie, shrimp, pork or chicken, it doesn’t matter, because inside that white cardboard container with the thin metal handle is something good.  Each little bundle is a bite-full of succulent goodness. Dumplings have remained on my bucket list of recipes to make, and after watching Ceilia Chiang, founder of the famed Mandarin restaurant in San Francisco, share her tips for making the delectable delights the light bulb went off, it was time to make my own!

  1. The key to success: don’t overcrowd the pan.  Give your dumplings space to breathe.

  2. Make sure they’re properly sealed. Add a teaspoon or two of filling to the center of the wrapper and then lightly dip your finger in some water and run it around the perimeter.   

  3. Bring the edges up together and fold into a triangle and seal, or pull the edges up like a begger’s purse.  Crimp the edges together is like sealing pie dough. 

  4. Like a lot of things in life patience and practice are key.  

You’ll find round or square wonton wrappers in the refrigerator or produce section of the grocery store. I prefer the square wrappers, they offer a bit more flexibility.  The cooking process is a combination of slightly pan frying and steaming.  The end result are amazingly tender dumplings that are soft on the outside and just crunchy and brown enough on the bottom.

The inside can be ground pork, shrimp or even shredded cabbage and carrots.  I went with ground chicken mixed with fresh ginger, chinese five spice, tamari and ponzu sauce.  Remember, the inside of this baby is up to you, the filling can be your springboard to combining wonderful flavors and spices.. 

Take Out Worthy Chicken Dumplings

These dumplings are an ideal savory lunch or dinner with a nice green salad or served as wonderful snack food for a party.


  • 1 lb. Ground Chicken you can use either white, dark or a mix

  • 1 large egg room temperature

  • 1 1/2 tablespoons fresh grated ginger

  • 1 tablespoon Tarmari Sauce

  • 1/2 teaspoon Ponzu Sauce

  • 1/4 teaspoon Chinese Five Spice Powder

  • 1 package wonton wrappers

  • 1/4 teaspoon hot chili oil

  • 1-2 teaspoons vegetable oil


  1. In a bowl, combine the ground chicken and egg thoroughly. Add the ginger, Tamari, Ponzu and Chinese Five Spice and combine well.

  2. Set up a work area with the chicken mixture and the wonton wrappers. Place 1 - 1 1/2 teaspoons of the chicken mixture in the center of a wonton wrapper. Dip you finger in some water, and run it around the edge of the wrapper. Bring the edges together either in a triangle shape or pulled up together. Crimp the edges together to seal. As you work, place the dumplings on a plate with a slightly damp paper towel covering them until you're finished.

  3. In a saute pan, heat the two oil and place the dumpling fairly close together with the smallest of space in between. You don't want them touching, but they should appear snuggly fit. Pan fry them for 2-3 minutes, until the bottoms become golden brown. Add 2-3 teaspoons of water and cover tightly and steam for another 2 - 3 minutes.

  4. Serve immediately with soy sauce or some sweet chili sauce.

Recipe Notes

Adapted from All Recipes.com