Best Chinese Chicken Dumplings (Chicken Jiaozi With Video) - Biting at the Bits (2024)

Ingredients

Scale

FOR THE DUMPLING WRAPPERS

• 1 recipe 2-ingredient dumpling dough or about 1/2 package of store-bought wrappers

FOR THE FILLING

• 6 to 7 slices fresh ginger, sliced into matchsticks (10g)
• 1 tablespoon Shaoxing wine (15g)**
• 1 tablespoon light soy sauce (15g) (or sub regular soy)
• 1 tablespoon dark soy sauce (15g) (or sub regular soy)
• 1 tablespoon water (or chicken or vegetable stock) (15g)
• 4 ounces zucchini, julienned or grated (about 1 medium zucchini) (170g) (or sub cabbage)
• 1/2 pound ground chicken thigh meat (boneless, skinless) (226g)
• 1 teaspoon oyster sauce (6g)
• 1/4 teaspoon hoisin sauce (2g)
• 1/4 teaspoon toasted sesame oil (1g)
• 2 tablespoons chives, finely minced (or sub scallions, green parts only) (7g)
• 4 dashes of white pepper
• a pinch of salt, or more to taste (1g)

FOR ASSEMBLING THE DUMPLINGS

• 1 tablespoon cornstarch (7.5g) plus 1/2 cup of water (118g) combined *(cornstarch slurry to seal dumplings is only needed when using storebought dumpling wrappers which tend to be drier than homemade dumpling wrappers which seal perfectly on their own)

EASIEST DUMPLING DIPPING SAUCE

• 2 tablespoons regular soy sauce (30g)
• 1 teaspoon Chinese Chinkiang black vinegar (or rice wine vinegar) (5g)
• 1 teaspoon water (5g)
• 1 teaspoon sugar (5g)
• 1/4 teaspoon toasted sesame oil (1g)
• fresh ginger, cut into matchsticks (5g)
• 1 teaspoon toasted sesame seeds (optional) (3g)
• fresh chives for garnish

*If using scallions (which often have a more pungent flavor as compared to chives, you may want to reduce the amount by half or adjust according to your taste.

**If you use high-quality unsalted Shaoxing wine, you may need to increase the amount of salt you add. If you can’t find Shaoxing wine, use dry sherry in a 1:1 ratio. If you’re thinking about using mirin, it’s acceptable if that’s all you’ve got (but it really has a completely different flavor than Shaoxing wine and it’s also a bit sweet).

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1. Steep the ginger. Add the Shaoxing wine, light soy sauce, dark soy sauce, 1 tablespoon of water, and ginger to a small bowl and allow the mixture to infuse for 30 minutes or up to an hour while you prepare the rest of the ingredients.
2. (Skip to Step #3 below if using pre-ground chicken) Grind the chicken. Place the chicken thighs into the freezer for 20 to 30 minutes to firm up and make it easier to slice and move through the grinder but do not let it freeze solid. Cut the meat into 2-inch cubes. Attach the KitchenAid food grinder attachment with the small die, and start adding the meat and grinding. Cover and store in the refrigerator while you prepare the rest of the ingredients.
3. Sauté the zucchini. Add 1 teaspoon (5g) of oil to a skillet set over medium heat, add the shredded or julienned zucchini, season with salt to taste, and cook for about 5 minutes, or until the vegetables are tender and no moisture remains in the pan (see photos). Remove the mixture to a bowl to cool completely.
4. Make & chill the dumpling filling. Remove the ginger from the soy seasoning sauce and discard. Add the soy seasoning sauce directly to the bowl with the ground chicken. Add the oyster sauce, hoisin sauce, white pepper, and toasted sesame oil, and stir to combine. Stir the mixture in one direction (clockwise or counterclockwise) with chopsticks, or a fork until it becomes visibly paste-like, shiny, and jiggles a little when tapped. (about 8 to 10 minutes). At this point, the meat should have absorbed all of the liquid. Add the cooled zucchini and chives, cover, and place the mixture into the fridge to chill to allow the flavors to bloom for at least 15 minutes (or even better up to one hour or even overnight).
5. Test the flavor of the chicken filling. Pan-fry a small amount of filling in a lightly oiled skillet. Adjust the salt and any seasonings as needed.
6. Assemble the dumplings. Cover the wrappers with a slightly damp cloth to keep them from drying out while you’re filling the dumplings. Add about 1 tablespoon of dumpling filling to the center of each wrapper. Pinch one side of the dumpling closed at one of the corners (either right or left corner…it doesn’t matter).Take the side of the dumpling wrapper furthest away from you and start pleating (in the direction towards the closed corner) and pinching it together with the other side of the wrapper as you go. Continue pleating until you reach the opposite corner and seal it closed, pressing out any air bubbles around the filling (if using storebought wrappers seal the edge with water or cornstarch slurry to create a good seal). Set the filled dumplings on a parchment-lined tray without touching each other.
7. Steam the dumplings. Add 2-3 inches of water to a large sauté pan or wok and bring it to a boil. Line a bamboo steamer with whole cabbage leaves or parchment paper, and add the dumplings making sure they don’t touch one another. Once the water is boiling, place the steamer basket on top and cover with the lid to steam the dumplings until cooked through (about 8 minutes for fresh dumplings and 12-15 minutes for frozen dumplings). Be sure not to add too much water to ensure the dumplings are never in contact with any water as they steam. Remove the dumplings to a serving platter and serve with the dipping sauce, Enjoy!

• You’ll need roughly 1/2 package of store-bought dumpling wrappers for this recipe, so I recommend doubling the chicken dumpling filling recipe so you can use the entire package of dumpling wrappers. If however, you’re making my homemade 2-Ingredient dumpling wrappers, it’s the perfect amount for this filling without doubling the recipe.
• The weight of my 2-ingredient dumpling dough is usually around 220g and I portion each dumpling wrapper to 10 or 11g each for medium size dumplings that are easy to eat. If you like larger dumplings, use around 15g for each dumpling wrapper instead.
• You may substitute shredded or thinly sliced napa cabbage for the zucchini if desired.
• Be sure to read the 7 Tips and Techniques for how to make better-than-takeout dumplings and potsticker fillings before you get started.
• If you can’t find pre-ground chicken thigh meat where you live, ask the local grocery store butcher to grind it for you.
• MealPrep dumplings by freezing them in a single layer on a tray in the freezer for about 30 minutes, or until firm. Then place them into an airtight container or freezer bag until ready to cook. When ready to cook, steam dumplings for 12 to 15 minutes, or until cooked through.
• Here’s a great ‘Ginger Trick’ I learned from my friends and family in Chengdu for how to infuse ginger flavor into dumpling fillings without ever having to bite down into actual pieces of ginger: Infuse dumpling filling sauces (like soy sauce or water) with ginger matchsticks instead of actually grating or mincing ginger and adding it to the filling. It adds a fragrant ginger flavor without ever biting down into a piece of ginger.