Chicken and Cilantro Dumplings Recipe


Cal/Serving: 1,281
Daily Value: 64%
Servings: 6

Balanced, High-Fiber
Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A101IU2%
Vitamin C1mg1%
Thiamin (B1)2mg115%
Riboflavin (B2)1mg84%
Niacin (B3)22mg110%
Vitamin B61mg27%
Folic Acid (B9)283µg71%
Vitamin B121µg9%
Vitamin D0µg0%
Vitamin E4mg22%
Vitamin K19µg24%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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Chicken and Cilantro Dumplings
Alison J. Bermack

If I had to name a food that I most enjoy making with friends, I would have to say dumplings. These delicious two-bite treats are a staple in our homes and can be used as snacks, appetizers, or even a light meal by themselves.

You can vary the filling by adding vegetables or changing the meat. They are truly devoured by everyone. Oftentimes, we make the chicken filling (which take less than 15 minutes to assemble) and then sit and crimp together. It’s a rewarding way to fill our freezers while spending an hour or so with a friend.


For the soy-ginger dipping sauce :

  • 1/4 cup soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon freshly grated ginger root
  • 1 tablespoon chopped scallion

For the dumplings :

  • 1 pound ground chicken
  • 3-4 dashes of sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 small cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1/8 cup chopped water chestnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 egg, beaten lightly
  • 1/2 teaspoon salt (optional)
  • 60 dumpling wrappers
  • 1/2 cup plus 2 tablespoons canola oil


For the soy-ginger dipping sauce :

Combine all of the ingredients together in a bowl and set aside.

For the dumplings :

Mix together all of the ingredients except for the wrappers and canola oil in a large bowl. Set aside.

Fill a small bowl with water and line a cookie sheet with parchment paper. Place a heaping teaspoonful of the mixture on the center of a wrapper, moisten the edges with water, and then crimp the edges together. (You can either use your hands or a simple dumpling crimper.)

Lay the dumplings on the parchment paper and repeat until all of the filling is used. (Make sure the dumplings aren’t overlapping or they will stick together.) To freeze, place uncovered in the freezer for about 2 hours until they begin to harden and then transfer to a Ziploc freezer bag. Remove any excess air before sealing.

To cook, remove the dumplings from the freezer and cook frozen. Heat 2 tablespoons of the canola oil in a large nonstick skillet. Add 12 dumplings and cook for 1-2 minutes. Pour ½ cup water over the dumplings and then cover the skillet.

Reduce heat to medium-low and cook until the chicken is cooked through and all of the water evaporates, about 12-15 minutes.* (Make sure to check the water level occasionally to make sure the dumplings steam properly. Depending on your stove, the water may evaporate too quickly. If this happens, you can always add a bit more water.) Repeat in batches of 12, if desired. Serve with the dipping sauce.

Recipe Details

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Servings: 6

Notes and Substitutions:

*Note: Ever wondered how to get that crispy bottom to your dumplings? Remove the lid and cook uncovered at the very end just before serving.

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