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Dumpling fans rejoice! You can now have them anytime you want when they are this easy to prepare. Serve with steamed edamame, and the meal is complete! Makes 35–40 dumplings
1 pound ground chicken
1 tablespoon soy sauce or Heaven & Earth Coconut Aminos
3 cubes Dorot Garlic
1 cube Dorot Ginger
1/3 cup sliced scallions
round dumpling or wonton wrappers, such as Gefen
3 tablespoons neutral oil (for pan-frying)
1/4 cup water, plus another 1/4 cup as needed
2 teaspoons sesame oil
1/4 cup soy sauce or Heaven & Earth Coconut Aminos
2 tablespoons honey
1 teaspoon fresh minced garlic
1 tablespoon thinly sliced scallions
In a bowl, mix the ground chicken with soy sauce, garlic, ginger, and scallions until fully combined.
In a wide, deep pot, add three tablespoons of oil and spread evenly across the bottom.
Working with one wrapper at a time, place about 1/2 to 3/4 tablespoon of filling in the center. Press and lift the edges of the wrapper up around the filling so it forms an open pouch. The filling stays exposed on top and there is no sealing.
Place each dumpling into the pan, chicken side facing up. They do not need to be tightly packed, but can sit next to each other and lightly touch.
Continue assembling and placing all dumplings in the pan first. Do not turn on the heat until the pan is filled.
Once all dumplings are arranged, turn the flame on to medium heat and cook for a few minutes until the bottoms begin to turn lightly golden.
Carefully pour in 1/4 cup water and immediately cover the pot to steam. Allow to steam covered for three minutes or so, then add another 1/4 cup water and cover to steam again another three minutes, or until the chicken is fully cooked through and the wrapper has softened.
Uncover the pot. Once the water has evaporated, drizzle sesame oil around the pan. Continue cooking uncovered until the bottoms become crisp and golden. Gently shake the pan to help them brown evenly.
Remove from heat, and top with sesame seeds and extra sliced scallions. Serve hot with dipping sauce (see below) drizzled over or on the side.
Mix soy sauce or coconut aminos, honey, minced garlic, and scallions until well combined. Serve with dumplings.
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What is a better option – a non stick large pot or a BettyCrocker?
Help. Mine all stuck to the pan- how long should I cook them for after I add the sesame oil?
Hands down the best recipe I ever tried! I would cut down a little on the scallions, it had a pretty strong oniony flavor. And also, the water didn’t evaporate so well since i added 1/2 cup, I would stick to just a quarter cup and let it steam longer. For our large family it was more of a treat than dinner since the recipe doesn’t make that many dumplings, would make a great appetizer!
Otherwise, great recipe! Will definitely make it again!
Extra yum!!! I didn’t use a nonstick pot and it still came out good, but i had to take some off carefully. Thanks for a fantasticrecipe. Love rena!
This was so fun to make and it smells and tastes so yummy!
I assume a non stick pot is essential? All the yummy crispy bottoms stuck to my pot and the dumplings fell apart. still tastes delicious. Any tips?
Aw man! Non stick probably is best. Or at the end add a bit more oil and give the pan a good shake that way it’ll coat the bottom of the pan again and will lift the wrappers off making it easier to remove.
where can I buy wonton or dumpling wrappers in Israel?
Rena said The shimrit brand sells them in the fridge section. They are great!
Does this recipe use ground dark or white chicken?
Either works I’ve tried both