Easy Chicken Dumplings | Gluten-Free Option
These Chicken Dumplings are sooo easy, and soooo delicious! With a gluten-free option shared, everyone can now enjoy them. Served hot with the asian dipping sauce, they're a winner for everyone in the whole family! You can also vary the vegetables to suit your families preferences.
Author: Wick Nixon
Serves: Approx 40 dumplings
- 2 ½ c very finely sliced green cabbage
- 2 spring onions, very finely sliced
- 500gm chicken (or pork) mince
- 2 T soy sauce, (gluten-free if required)
- 2 T Worcestershire sauce, (gluten-free if required)
- 2 t sesame oil
- 2 t rice wine vinegar
- 1 t finely chopped ginger
- 3 T coriander, finely chopped
- 3 T mint, finely chopped
- a good grinding of salt and pepper
- 40 dumpling wrappers, or rice papers if gluten-free
- oil for cooking
Asian Dipping Sauce
- ¼ c water
- 2 T fish sauce
- 3 T rice wine vinegar
- 2 t soy sauce (gluten-free if required)
- 2 T honey, melted
- 1 clove garlic, finely chopped
- 1 t ginger, finely chopped
- 1 red chilli, finely chopped, or ¼ t chilli flakes
- 1 spring onion, finely sliced
- 1 lime, juiced
- To make the chicken dumplings, combine the first 11 ingredients together in a bowl and mix everything so it's well combined – I find this easiest by hand to get an even distribution.
- Working with a few at a time, put a spoonful of the pork mixture on one half of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper by dipping your finger into water and dabbing it around the edge, then fold it in half to join in the middle around the filling. Using your thumbs, pinch/fold the edges together around the outside of the wrapper. Set aside on a tray. Continue with the rest of the mixture.
- To cook them, heat 1-2 tablespoons oil in a heavy based fry pan and place some dumplings in the pan – you’ll need to cook in batches and I don’t recommend over filling the pan. Add about ½ cup water and cover with a lid. Allow the water to steam the dumplings so they go translucent and the water evaporates. Remove lid and brown the bases again slightly so they crisp, turning to evenly cook if you like them to be brown on all edges.
- Serve hot with the dipping sauce.
- To make them gluten-free, use rice papers instead, preferably square. Place hot water into a large dipping dish, dampen a t-towel and dip the rice paper into the water until it’s soft and pliable. Place on the t-towel. Place some mixture at the back third of the rice paper roll, fold in one side, then the next, and then roll to finish, completely enclosing the mixture. Repeat process with another rice paper roll. Set aside.
- To cook, add some oil into a heavy based fry pan and cook the rolls evenly on each side. Serve hot with the dipping sauce. They have quite a crispy, chewy texture and they’re delicious!
- Combine all the dipping sauce ingredients together in a small jar shake well and set aside.
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
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