Chicken Dumplings with Vinegar Dressing

Chicken dumpling

Simple dumplings that you can create for your family or to entertain friends. I like to make more so I can keep some in the freezer for the next few days.



Dumpling filling

  • 200g chicken mince
  • 1 coriander root
  • 1 garlic clove
  • 4 pcs dried shiitake mushrooms, soaked, finely chopped
  • 1 spring onion, whites finely sliced for filling & greens finely sliced for garnish
  • 4 green beans, finely sliced into rounds
  • 1/4 cup corn kernels
  • 1/2 tbsp caster sugar, to taste
  • 1/2 tbsp oyster sauce, to taste
  • 1 tbsp light soy sauce, to taste
  • 20 gyoza wrappers


  • 1/3 cup soy sauce
  • 1 tbsp kecap manis
  • 1 tbsp chinking black vinegar
  • 1/4 tsp sesame oil
  • 1/4 knob ginger, finely chopped
  • 1/2 tsp water


  1. Mix all ingredients for dressing and set aside.
  2. Finely mince the coriander root and garlic. Then mix the coriander, garlic, chicken mince, shiitake, spring onion whites, green beans, corn, sugar and sauces in a large bowl. With your fingers, gently massage the mixture to ensure all ingredients are combined evenly.
  3. Scoop 1 tsp of the chicken mince mixture onto the centre of the gyoza wrapper, brush along the half moon edges with little water and seal into a half moon shape. Repeat until you’ve finished them.
  4. Line a steamer basket with baking paper. Leave small gaps around the edge to let the steam through. Place all dumplings on a steaming tray one-by-one on a single layer. Cook the dumplings for 10 minutes or until cooked through. If you are steaming frozen dumplings, leave to steam longer.
  5. Arrange the dumplings on a serving tray. Drizzle with the vinegar dressing and garnish with sliced spring onion greens.
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