For a while, everywhere I looked, there was only one word: dumplings! On social media, at restaurants and in conversations with friends, everyone seemed obsessed with them. To be honest, I had never tried one. I would look at that soft, floury wrapper and wonder what all the fuss was about.
Then one day I finally ordered dumplings at a restaurant, and from the very first bite I was stunned. The soft, delicate wrapper, the juicy minced filling inside, and that sharp, spicy dipping sauce on top. Right there, I decided these had to be made in my own kitchen.
As soon as I got home, I started working on it. I gathered my ingredients, made a juicy chicken filling, rolled out my own wrappers, pleated them one by one, and when the first batch came out of the steamer, I could not stop smiling. My very first attempt, and they tasted just like the restaurant, only better, because they were made at home with love. My family’s verdict: “Fozia, these are incredible!”
The photo above shows that batch: half-moon and round dumplings with a sprinkle of chilli flakes and a bowl of chilli dipping sauce on the side.
Why You Will Love These Chicken Dumplings
- Juicy, flavourful filling: chicken mince with spring onion, carrot, ginger, garlic and soy sauce.
- Homemade wrappers: just flour, water and salt, no special shop needed.
- Two sauces: a fragrant homemade chilli oil and a tangy soy garlic dipping sauce.
- Freezer friendly: make a big batch and steam them whenever the craving hits.
My Secret for Juicy Dumplings
The one thing I learned that makes a big difference: when you mix the chicken mince, add a few spoons of water and stir hard in one direction until it turns sticky. The meat absorbs the water and releases it while steaming, so every dumpling is juicy inside instead of dry. Spring onions help too, because they add moisture as they cook.
Tips for Shaping and Steaming
- Roll the wrappers thin, especially the edges, so they cook evenly.
- Do not overfill. About one tablespoon of filling is enough; too much makes them burst.
- Seal well. Brush the edges with water and pinch firmly.
- Line the steamer with baking paper and leave space between the dumplings so they do not stick together.
- Want them golden? After steaming, fry them in a little oil on one side for 2 to 3 minutes.
What to Serve with Dumplings
Serve them as a starter with plenty of chilli oil, or make a full meal with my chicken and corn egg fried rice. For a party table, add my chicken dynamite bites and chicken potato lollipops.
Chicken Dumplings (Momos) with Chilli Oil and Dipping Sauce
Ingredients
Equipment
Method
- In a bowl, combine all the filling ingredients. Add the water and mix vigorously in one direction for 1 to 2 minutes, until the mince looks sticky. This keeps the filling juicy. Set aside.
- Dissolve the salt in the water. Gradually add it to the flour and knead into a firm, smooth dough. Knead for 2 to 3 minutes.
- Cover with cling film and rest for 30 minutes. Knead again for 2 to 3 minutes with lightly wet hands, cover and rest for another 15 minutes.
- Divide the dough into small balls of about 20 g each. Dust with cornflour and roll each one into a thin 4-inch (10 cm) circle.
- Place about 1 tablespoon of filling in the centre, brush water around the edge, then fold and pleat or pinch the edges firmly to seal. Repeat to make 22 to 24 dumplings.
- Bring water to a boil in a wok or large pot. Line the steamer with baking paper and arrange the dumplings with a little space between them.
- Cover and steam on low to medium heat for 10 to 12 minutes, until the wrappers look slightly translucent and the filling is cooked through.
- Heat the cooking oil and sesame oil in a small pan. Add the onion, garlic, star anise and cinnamon and fry until light golden. Strain the hot oil over the crushed red chilli and salt in a heatproof bowl and mix well.
- For the dipping sauce, mix the soy sauce, vinegar, 2 tbsp of the chilli oil, garlic, ginger, sugar, Sichuan pepper and spring onion.
- Serve the hot dumplings drizzled with chilli oil and dipping sauce, garnished with spring onion greens.
Notes
- Juicy filling: mixing the mince with water in one direction helps it hold moisture, so the dumplings are juicy, not dry.
- Keep wrappers covered: cover the dough and rolled circles with a damp cloth so they do not dry out.
- Crispy option: after steaming, fry the dumplings in a little oil on one side for 2 to 3 minutes for a golden base.
- Freeze: freeze uncooked dumplings on a tray, then store in a bag. Steam from frozen for 15 minutes.
- Chilli oil keeps for 2 weeks in a clean jar.
Frequently Asked Questions
What is the difference between dumplings and momos?
Momos are the Himalayan style of steamed dumplings, popular in Nepal, Tibet and northern Pakistan and India. They are very similar to Chinese dumplings, and in this recipe the two names mean the same thing.
Can I make dumplings without a steamer?
Yes. Place a steel colander or a heatproof plate on a small bowl inside a large covered pot with a little boiling water. Line it with baking paper and steam as usual.
Why are my dumplings dry inside?
The filling needs moisture. Mix in the water as described and do not skip the spring onions. Also avoid over-steaming them.
Can I freeze chicken dumplings?
Yes. Freeze the uncooked dumplings on a tray in a single layer, then move them to a freezer bag. Steam them straight from frozen for about 15 minutes.
How long does homemade chilli oil last?
Stored in a clean, dry jar, it keeps for about 2 weeks at room temperature or a month in the fridge.
If you make these chicken dumplings, tell me in the comments whether you pleated them in half-moons or rounds!
