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Chinese chicken dumplings with dipping sauce

By Sophie E on 11th Jul, 2014

Chinese chicken dumplings with dipping sauce


  1. First make the dipping sauce so that the flavour of the garlic, ginger and chilli has time to develop.
  2. Mix all the dipping sauce ingredients in a jar and shake vigorously.
  3. Discard the outer cabbage leaves.
  4. Carefully remove the next 15-20 cabbage leaves at the stem and rinse.
  5. Boil some salted water in a large pan and blanch the cabbage leaves for 1-2 minutes in the saucepan. Remove and leave to cool.
  6. Put the chicken, water chestnuts, spring onions, garlic, chilli, lemongrass, coriander and lime juice in the food processor and whizz until you have a thin (slightly rough still) mince consistency. Stop the mixer at least once and scrape around the bowl to ensure all ingredients are fully mixed.
  7. Lightly oil 2 steamer pans bases with sesame oil or a similar oil.
  8. Lay out a cooled cabbage leaf on a chopping board and dollop a large teaspoon-full of the chicken mince in the centre of the cabbage leaf.  Fold in the sides and then roll from the bottom to the top to create a sausage-shaped dumpling. Place in the oiled steamer.
  9. Repeat until you run out of cabbage leaves or dumpling filling.
  10. Steam for 8 minutes, lid on.
  11. Test one by cutting in half to ensure the chicken is fully cooked through.
  12. Sprinkle with sesame seeds.
  13. Serve either in the steamer or on a plate with individual small bowls of dipping sauce for your guests.

Recipe Notes

  • Try these with a Champagne/good Cava or green tea.
  • These dumplings work well with a range of dipping sauces, including a traditional spring roll dipping sauce and sweet chilli dipping sauce.
  • Try using any remaining chilli dipping sauce with steak or tuna.
  • This recipe requires a food processor and a steamer.
spicy  / dip  / chinese  / chilli  / chicken  / asian
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