Description

Craving homemade dumplings? Our chicken and zucchini dumplings are a crowd-pleasing favorite! Packed with juicy thigh meat, fresh veggies, and aromatic spices, they're perfect for meal prep. Cook from frozen in just 12-15 minutes for a quick, delicious dinner any night of the week. Best of all, you control the ingredients – homemade takeout taste with no mystery fillers!

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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Instructions

Steep the ginger. Combine Shaoxing wine, light soy sauce, dark soy sauce, 1 tablespoon water, and ginger in a small bowl. Infuse for 30 minutes to 1 hour.
Grind the chicken. (Skip this step if using pre-ground chicken) Partially freeze chicken thighs for 20-30 minutes. Cut into 2-inch cubes. Grind using a KitchenAid attachment with small die. Refrigerate while you prepare the remaining ingredients.
Sauté the zucchini. Heat 1 teaspoon (5g) oil in a skillet over medium heat, add zucchini and salt to taste. Cook 5 minutes until tender and no moisture remains. Cool completely.
Make & chill the dumpling filling. Remove ginger from soy mixture. Combine with ground chicken, oyster sauce, hoisin sauce, white pepper, a pinch of salt, and toasted sesame oil. Stir in one direction until all the sauce has been absorbed and is paste-like, bouncy, and shiny (4-5 minutes). Add cooled zucchini and chives. Chill for 15 minutes or up to overnight in the fridge.
Test the flavor of the chicken filling. Pan-fry a small amount of filling in a lightly oiled skillet. Adjust the seasonings isf needed.
Assemble the dumplings. Keep wrappers covered with a slightly damp cloth. Add 1 tablespoon (12-15g) filling to each. Pinch one corner, pleat and seal edges. If using store-bought wrappers, seal with water, egg wash, or cornstarch slurry. Place on parchment-lined tray without touching each other.
Steam the dumplings. Boil 2-3 inches of water in a large skillet or sauté pan. Line steamer with cabbage leaves or parchment and add the dumplings without touching each other. Once the water is boiling, place the steamer basket on top and steam (8 minutes for fresh dumplings, 12-15 if frozen). Serve with dipping sauce. Enjoy!

Notes

Before you get started, I recommend reading my 7 Tips and Techniques for dumpling making.
If you want a lighter-colored filling, substitute light soy sauce for the dark soy sauce in the filling.
If using Store-bought wrappers: Use half a package or double the filling to use the whole package.
If using homemade wrappers: This recipe perfectly matches one batch of our 2-ingredient dumpling wrapper recipe.
When using our 2-ingredient dumpling dough (typically weighing around 220g total), portion 10-11g per wrapper for medium-sized dumplings, or 12-15g for larger ones, yielding approximately 20-22 medium dumplings per batch.
Substitute shredded napa cabbage for the zucchini if desired.
Ginger Infusion Trick for Dumplings: Infuse liquids and/or sauces with ginger matchsticks instead of adding minced ginger directly to the filling. This technique, which I learned while living in Chengdu, adds subtle ginger flavor without overwhelming bites or texture issues. Simply steep ginger in soy sauce, water, etc. before mixing it into the filling.
No pre-ground chicken thigh? Ask your butcher to grind it for you, use a food grinder, or a food processor.
Meal Prep: Freeze dumplings in a single layer for 30 minutes, then transfer to an airtight container. Cook frozen dumplings for 12-15 minutes when ready to eat.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dim Sum + Dumplings
Method: Steamed
Cuisine: Chinese

Nutrition

Serving Size: 5 Dumplings