Asian Chicken Dumplings (Two Ways)

This easy Asian Dumplings recipe is made in two different ways. The step-by-step tutorial for both pan-fried and steamed chicken dumplings is so simple. They take less than 30 minutes to make! Perfect as an appetizer or to share when you’re entertaining!

Asian appetizers are the perfect start to a meal! My Baked Shrimp Egg Rolls are a crunchy, healthier take on the classic, and my Shrimp Spring Rolls are perfect for summer!

Pan-fried Asian Dumplings on a chopping board with soy sauce and chopsticks.

Asian Chicken Dumplings

Dumplings are a lot easier to make at home than you think. I prepared these Asian Chicken Dumplings in two ways. Pan-fried and steamed. Both methods are pretty easy and can be done in less than 30 minutes!

I used this handy dumpling press to press the edges. If you don’t have a dumpling press just pleat the edges with your hands.

For the filling, I used ground chicken, cabbage, green onions, ginger, soy sauce, and fish sauce. You can always substitute traditional pork or shrimp in the dumplings. The filling gets ground up in a food processor and goes directly into the wonton wrapper.

Asian Dumplings in a steamer being lifted by chopsticks.

What you’ll need to make Chicken Dumplings

  • Chicken: I used ground chicken to make the filling for these Asian dumplings. Chicken is light and really easy to cook with, however, you could substitute pork.
  • Cabbage: Cabbage is one of the vegetables that go into the dumpling mixture. If I’m steaming the dumplings, Ι also line the steaming basket with cabbage leaves so the dumplings don’t stick to the steamer, however, you could also use banana leaves.
  • Green onion: Roughly chop the green onion before it goes into the food processor to help it break down. I find that if I don’t do this step, the green onion sometimes stays as one long piece.
  • Fish Sauce: Fish sauce is salty, tangy, and has plenty of umami. All you need is a few dashes so use sparingly!
  • Garlic & Ginger: Plenty of flavor gets added with ginger and garlic. Use fresh where you can. It has the best flavor!
  • Soy Sauce: Instead of salt I add soy sauce which not only provides saltiness but also a depth of flavor. You can use dark, light, low sodium, or gluten-free.
  • Wrappers: The chicken filling gets stuffed into either dumpling or wonton wrappers. Either will be perfect! You can usually find the wrappers at most Asian grocery stores or online.

How to make Asian Dumplings

  • Begin by adding the ground chicken, cabbage, green onion, fish sauce, garlic, soy sauce, and ginger to a food processor. Process it until it is ground and well mixed together.
  • Next, divide the mixture between the dumpling wrappers. Place 1/2 a tablespoon of filling in each wonton wrapper. Anything more will cause the filling to leak out.
  • Brush the edges with water to help the ends stick together.
  • Either with a dumpling press or your hands, press the edges together. If you’re using your hands, pleat the edges to keep everything together and neat.

How to steam Asian dumplings:

  • Add about 1 to 2 inches of water into the bottom of your pan (depending on the pan size). Make sure not to submerge the bottom layer of the steamer with water.
  • Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.
  • Place the bamboo steamer over the water and cook for about 10 minutes or until the dumplings are fully cooked.

How to pan-fry dumplings:

  • Add oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (3-4 tablespoons) and place a lid over the pan to steam. The dumplings should be done once all of the water has been absorbed.

Serve with soy sauce or my Homemade Teriyaki Sauce to dip!

Pan-fried Asian Dumplings in a frying pan with a wooden spoon.

What to serve with Asian Dumplings

Storage Instructions

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat in the microwave, or by re-steaming or re-frying the Asian dumplings.

Tips for Success

  • I recommend pressing the dumplings with a dumpling press to make it easier. If you want to try your hand at pleating the dumplings yourself, check out this video for inspiration. There are so many shapes to try!
  • For the meat, I really like ground chicken because it’s light and healthy. On the other hand, ground pork would be delicious as well!
  • I love dipping these Asian Dumplings in my Homemade Teriyaki Sauce! It’s so full of flavor and tastes amazing with these potstickers.

Are dumplings Korean or Chinese?

Dumplings (also known as potstickers) originated in China, however, they are now part of many Asian cuisines like Korean (mandu), Japanese (gyoza), and Vietnamese (Banh Cuon).

Are gyoza and dumplings the same?

They are very similar, however, there is a difference, particularly in the way they are cooked. Japanese gyoza is steamed and then pan-fried. On the other hand, Chinese dumplings can be steamed, pan-fried, or even deep-fried.

Asian Dumplings in a steamer being lifted by chopsticks.

Here are more Asian Inspired Recipes to try!

Chicken Asian Dumplings (Two Ways)

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 about 16 dumplings
Asian Chicken Dumplings (Two Ways). Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!


  • 1/2 pound ground chicken
  • 1/2 cup green cabbage
  • 1 1/2 tablespoons green onion roughly chopped
  • a couple dashes fish sauce
  • 1/8 teaspoon pepper
  • 1 clove of garlic
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger
  • 16-20 dumpling or wonton wrappers
  • cabbage leaves for the bamboo steamer
  • oil for pan frying
  • water for steaming
  • soy sauce for dipping if desired


  • Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
  • Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
  • Brush all four edges of the wrapper with water. (This helps it stick together.)
  • Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

For the steam method:

  • Add about 1 to 2 inches of water into the bottom of your pan or wok. Make sure not to submerge the bottom layer of the steamer with water. Bring the water to a simmer.
  • Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.
  • Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.

For the pan-fried method:

  • Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.
Nutrition Facts
Chicken Asian Dumplings (Two Ways)
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Asian
Keyword: Asian Food Recipes, Chicken Asian Dumpling, Easy Appetizer, Ground Chicken, Homemade wontons


Leave a Comment

Recipe Rating

Comments - page 1/2

  • Medha @ Whisk & Shout

    These look stunning! I was feeling a bit under the weather today and my mom was lovely enough to pick me up some food and seeing these on bloglovin’ inspired me to ask for pan fried noodles 🙂

  • Ana | Espresso My Kitchen

    I need to try and make the pan fried ones, yum! Love how easy these are to make!

  • Dannii @ Hungry Healthy Happy

    These are one of my favourite things to order. Although, for me it is all about the dipping sauce that comes with it. I like it spicy.

  • Justin @ Salt Pepper Skillet

    This look so yummy. Pan fried for me please. Any shots of the inside?

  • Kelly

    Your dumplings look perfect, Kelley! Love that you made these two different ways! So easy and delicious!

  • Sarah @Whole and Heavenly Oven

    You make it look SO easy to make your own homemade chicken dumplings, Kelley! I’m obsessed with these and they really do look so much better than takeout. Adding this one to the dinner menu!

  • Joanne

    I’ve made homemade dumplings before and they are always SO good. Love how you kept it classic with your filling!

  • Sarah @ The Budding Table

    I have got to start trying some of your Asian recipes Kelley; they all look SO good and making Asian food at home still kind of intimidates me. I think it’s time to learn!

    • Hi Kezia,

      Yes you need to use raw ground chicken. I know it seems a little odd but the chicken does cook when the dumpling gets either steamed or panfried. You can always cut one in half to make sure it is done before taking them all out of the skillet or steamer. I hope you enjoy them!

      Thank you,


15 EASY Summer 


*We hate spam and promise to keep your email safe

Dinner Recipes To Make!