Chicken Scallion Ginger Dumplings

These Chicken Scallion Ginger Dumplings are savory, juicy, and packed with flavor from fresh scallions, ginger, soy sauce, and sesame oil. They're easy to assemble with store-bought dumpling wrappers, then pan-fried and steamed until tender with perfectly crispy golden bottoms!

Jump to:

• Why You'll Love These Chicken Dumplings
• Ingredients
• How to Make Chicken Scallion Ginger Dumplings
• How to Pan-Fry Dumplings
• Simple Dumpling Dipping Sauce
• Tips for Making Homemade Dumplings
• Can I Make These Dumplings Ahead of Time?
• Can You Freeze Chicken Dumplings?
• How to Cook Frozen Dumplings
• How to Store Cooked Dumplings
• How to Reheat Dumplings
• Frequently Asked Questions
• Chicken Scallion Ginger Dumplings
• Pin for later!

This is also the chicken dumpling recipe I use in my hands-on dumpling classes. I intentionally keep the filling simple so it's easy to recreate at home without needing a long list of specialty ingredients.

If you've never made homemade dumplings before, don't worry! You can keep the folding as simple as a basic half-moon, or add pleats if you want to practice a more traditional dumpling shape.

Why You'll Love These Chicken Dumplings

These dumplings are one of those recipes that feels impressive but is actually pretty straightforward once you get started.

The filling only uses a handful of ingredients, and using store-bought wrappers saves a ton of time. You can also make a large batch and freeze some for later.

I especially love pan-frying them because you get the best of both worlds: tender, chewy dumpling wrappers with crispy golden bottoms.

Ingredients

Here's what you'll need to make these chicken scallion ginger dumplings:

Ground Chicken

Ground chicken makes a light but flavorful dumpling filling and cooks quickly.

I like using regular ground chicken rather than an extra-lean version if possible because a little fat helps keep the filling juicy.

Scallions

Fresh scallions add lots of flavor without overpowering the chicken.

Finely chop them so they distribute evenly throughout the filling.

Fresh Ginger

Fresh minced ginger gives these dumplings their warm, aromatic flavor.

You can adjust the amount depending on how much you like ginger, but I usually use about 1 tablespoon.

Soy Sauce

Soy sauce seasons the chicken and adds savory umami flavor.

You can use your favorite regular soy sauce. If you're sensitive to salt, you can also use a reduced-sodium soy sauce.

Sesame Oil

A little toasted sesame oil adds a rich, nutty aroma to the filling.

You don't need much because sesame oil has a strong flavor.

Cornstarch

Cornstarch helps bind the filling together and gives it a more cohesive texture.

White Pepper

White pepper adds a subtle peppery flavor that works especially well in Chinese-style dumpling fillings.

If you don't have white pepper, you can leave it out or substitute a small amount of black pepper.

Dumpling Wrappers

I use round store-bought dumpling wrappers for this recipe.

You can usually find them refrigerated at Asian grocery stores and many larger supermarkets.

Keep the wrappers covered while you work so they don't dry out.

How to Make Chicken Scallion Ginger Dumplings

1. Make the Chicken Filling

Add the ground chicken, chopped scallions, minced ginger, soy sauce, sesame oil, cornstarch, and white pepper to a large mixing bowl.

Mix everything together until the ingredients are evenly distributed and the filling becomes cohesive.

You want the mixture to look slightly sticky rather than loose and crumbly.

2. Fill the Dumplings

Place one dumpling wrapper on your work surface.

Add a small spoonful of chicken filling to the center.

One of the most common mistakes I see when people first start making dumplings is overfilling them. It's tempting to add more filling, but an overstuffed dumpling is much harder to seal and more likely to open while cooking.

Start with a smaller amount until you get a feel for how much your wrappers can comfortably hold.

3. Seal the Dumplings

Lightly wet the edge of the wrapper with water.

Fold the wrapper in half over the filling and press the edges firmly together.

That simple half-moon shape is completely fine!

If you want, you can also add pleats along one side to create a crescent-shaped dumpling.

Whichever method you use, the most important thing is making sure the edges are tightly sealed.

Continue filling and folding until you've used all of the filling.

How to Pan-Fry Dumplings

Pan-frying dumplings gives them crispy bottoms while the steam cooks the wrappers and filling.

Heat about 1 tablespoon of neutral cooking oil in a nonstick skillet over medium heat.

Arrange the dumplings in the pan with the flat sides facing down.

Cook for about 2-3 minutes, or until the bottoms begin to turn golden.

Carefully pour about ¼ cup of water into the skillet and immediately cover it with a lid.

Let the dumplings steam for about 5-6 minutes.

Once most of the water has evaporated, remove the lid and continue cooking for another 1-2 minutes so the bottoms can crisp back up.

Because these contain raw chicken, make sure the center of the filling reaches 165°F before serving.

Simple Dumpling Dipping Sauce

You can serve these dumplings with soy sauce, chili oil, or your favorite dumpling sauce.

For a quick dipping sauce, combine:

• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Thinly sliced scallions, to taste
• Chili oil, optional
• Minced garlic, optional
• Pinch of sugar, optional

Stir everything together and adjust the chili oil depending on how spicy you like it.

Tips for Making Homemade Dumplings

Don't Overfill Them

This is probably my biggest tip, especially if this is your first time folding dumplings.

Too much filling makes it difficult to seal the wrapper and can cause the dumplings to burst open while cooking.

Keep the Wrappers Covered

Dumpling wrappers dry out surprisingly quickly.

Keep the unused wrappers covered with their packaging or a slightly damp kitchen towel while you work.

Make Sure the Edges Are Sealed

Whether you're making a simple half-moon or pleated dumpling, press the edges together firmly.

If there is filling or too much water around the edge, the wrapper may not seal properly.

Don't Crowd the Pan

Give the dumplings a little room when pan-frying so they cook evenly and are easier to remove.

If you're making a large batch, cook them in multiple batches.

Adjust the Folding Style to Your Skill Level

You absolutely do not need fancy pleats for delicious dumplings.

When I teach dumpling classes, I always tell people that a simple half-moon dumpling tastes exactly as good as a perfectly pleated one!

Once you're comfortable sealing them, then you can start experimenting with different folds.

Can I Make These Dumplings Ahead of Time?

Yes!

If you're making the dumplings a few hours ahead of time, arrange them in a single layer on a parchment-lined tray and refrigerate them until you're ready to cook.

Try not to stack uncooked dumplings because the wrappers can stick together.

Can You Freeze Chicken Dumplings?

Absolutely. Dumplings freeze very well, so I often recommend making extra while you already have everything set up.

Arrange the uncooked dumplings in a single layer on a parchment-lined baking sheet or tray.

Freeze until firm, then transfer them to a freezer-safe bag or container.

Freezing them individually first keeps them from sticking together.

How to Cook Frozen Dumplings

You do not need to thaw frozen dumplings before cooking them.

You can pan-fry and steam them using the same method as fresh dumplings, but they will need a few extra minutes of steaming time to cook through.

Since these contain chicken, check that the filling reaches 165°F before serving.

How to Store Cooked Dumplings

Store leftover cooked dumplings in an airtight container in the refrigerator for about 3-4 days.

The wrappers will soften after refrigeration, so I prefer reheating them in a skillet rather than the microwave.

How to Reheat Dumplings

Heat a small amount of oil in a nonstick skillet over medium-low heat.

Add the dumplings and cook until the bottoms begin to crisp.

Add a small splash of water, cover the pan briefly, and let them steam until heated through.

Then remove the lid and let the bottoms crisp again.

You can microwave them if you're in a hurry, but they won't stay as crispy.

Frequently Asked Questions

Can I use ground pork instead of chicken?

Yes. Ground pork works very well with this same combination of scallions, ginger, soy sauce, and sesame oil.

Just make sure the pork is fully cooked before serving.

Can I use ground turkey?

Yes! Ground turkey can be substituted for ground chicken.

I would avoid an extremely lean turkey if possible because a little fat helps keep the dumpling filling juicy.

Do I have to pleat dumplings?

Nope!

Pleating is fun and makes the dumplings look pretty, but it isn't necessary.

A simple half-moon dumpling sealed firmly around the edge works perfectly.

Why are my dumplings opening while cooking?

Usually this happens because the dumpling was overfilled, the edges weren't sealed firmly enough, or some filling got between the wrapper edges.

Make sure the rim of the wrapper is clean before sealing it.

Can I boil these instead?

Yes. You can gently boil these dumplings instead of pan-frying them.

Just make sure the chicken filling is completely cooked through before serving.

What's the difference between dumplings and potstickers?

"Dumpling" is a broad term that covers many different styles of filled dough.

Potstickers generally refer to dumplings that are first pan-fried and then steamed, which creates a tender wrapper with a crispy bottom.

That's the cooking method I use for this recipe.

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