Chinese Dumplings (any filling) w/ Dumpling Sauce

Chinese Dumplings (any filling) w/ Dumpling Sauce

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 768.3
  • Total Fat: 9.5 g
  • Cholesterol: 63.6 mg
  • Sodium: 1,688.7 mg
  • Total Carbs: 126.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 43.1 g

View full nutritional breakdown of Chinese Dumplings (any filling) w/ Dumpling Sauce calories by ingredient
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This recipe was taught to me by my friend from Zhengzhou, China. Makes an excellent lunch or side dish. This recipe was taught to me by my friend from Zhengzhou, China. Makes an excellent lunch or side dish.
Number of Servings: 2


    3 cups White, Multipurpose, Enriched Flour
    1 1/2 cups Water
    2 Raw Chicken Breasts, Trimmed & Boneless
    1 cup of Broccoli Florets or Pieces
    1 tbsp. Ground Ginger
    1 tbsp. Garlic Powder
    2 tbsp. Kikkoman's Terriyaki Sauce
    1 tbsp. Canola Oil


In a large bowl, mix the flower and water by hand. DO NOT use an electric mixer or else the dough consistency will be too thin. Mix & knead the dough until firm, but soft. On a flat floured surface, roll the dough into a ball and knead for a couple of minutes or until all lumps are out. Roll the dough into a long snake or about 2 feet long. With a knife, cut off inch long pieces. With each piece of dough, roll into a ball and then with a rolling pin, roll flat into a 2" diameter thin circle. Put the raw chicken and broccoli into a food processor or chopper and chop until finely shredded. Get the remaining ingredients and add to the chicken mixture, stirring until well blended. On each flat circle of dough, place a tablespoon sized (or whatever size suits you) dollop of the chicken mixture onto the center of the dough. With thumb & forefinger, fold the dough in half around the chicken and mash the edges to seal the chicken inside. With thumb, make sure the dumpling is sealed tight or else it will fall apart in the water. Bring water to a boil in a large pot and place the dumplings in. You might want to put half the dumplings in at a time. Boil each batch of dumplings for about 5 minutes. Drain and enjoy with some terriyaki sauce to dip them in.

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Member Ratings For This Recipe

  • Pretty good but until i learn how to make the dough thinner they aren't gonna be as good as i want them to be. - 7/22/12

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  • I make them vey often and sometimes I use beef instead of pork, carrots and leeks and fresh garlic....yummilicious.... - 5/20/11

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  • This sounds like the dumplings my inlaws were teaching me how to make. Sounds good - and pretty easy. Also try with ground turkey instead of chicken. - 7/11/08

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