Crispy Chicken Dumplings Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Boneless chicken breasts8 Ounce, skinned (225 Grams)
 Egg whites2
 Cornflour2 Teaspoon
 Dry sherry/Rice wine2 Teaspoon
 Fresh ginger1 Teaspoon, finely chopped
 Spring onions2 Teaspoon, finely chopped
 Salt1 Teaspoon
 Oil7 1⁄2 Fluid Ounce (210Milliliter, Preferably Ground Nut)
 Cornflour10 Ounce (25 Grams, For Dusting)
For sauce
 Cider vinegar/Chinese white rice vinegar1 Tablespoon
 Garlic2 Teaspoon, finely chopped
 Dark soy sauce1 Tablespoon
 Chili oil1 Teaspoon

Nutrition Facts

Serving size

Calories 430 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.2%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 16.4 mg

Sodium 380.1 mg15.8%

Total Carbohydrates 35 g11.5%

Dietary Fiber 0.4 g1.6%

Sugars 0.2 g

Protein 8 g15.1%

Vitamin A 0.4% Vitamin C 1.7%

Calcium 0.8% Iron 2.4%

*Based on a 2000 Calorie diet


1. In a food processor or liquidiser chop and blend the chicken with the egg whites, cornflour, sherry or rice wine, ginger, spring onions and salt until it turns into a fine paste.
(Alternatively, it can be chopped with a sharp knife or cleaver until it is very fine and then incorporated with other ingredients in a bowl).
2. On a deep plate rub 1 tablespoon oil (to keep the mixture from sticking) and put the chicken mixture on it.
3. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
4. Boil the water on high heat and put the plate carefully into the steamer or onto the rack. 6. Lower the heat, cover tightly and steam gently for 15 minutes or until the chicken is cooked and firm.
7. Take it out and allow it cool.
8. Divide it into bite sized pieces and dust them lightly with the cornflour.
9. In a pot, wok or deep frying pan heat oil until it is hot and fry the chicken pieces for 2 minutes or until they are golden brown.
10. Drain them on paper towel.
11. In a bowl mix the sauce ingredients together and keep aside.

12. To serve, arange the chicken pieces on a warm serving platter, pour the sauce over the top and serve hot.