Recipes in the world of Flavilo

Vietnamese chicken dumpling with crispy bottom served with steamed dough

Vietnamese Chicken Dumplings

Vietnamese chicken dumplings are a light, refreshed version of traditional Asian stuffed dumplings, perfectly suited for modern kitchens. The rich seasoning of Vietnamese cuisine and the light steaming technique together create a special harmony of flavors. The secret of these dumplings lies in the double cooking method: first they are fried until crispy, then steamed with water, so the bottom becomes golden brown, while the top remains silky and soft. Tip: if you want a more varied flavor, add finely chopped shiitake mushrooms to the filling. This dish is an excellent choice for everyday dinners, as a welcome dish or as part of an Asian-themed menu. It's easy to prepare and guaranteed to impress everyone - whether served with soy sauce or chili dipping sauce.

Prep Time 30 min
Preparation 15 min
Total 45 min
460 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 20 Mandu or gyoza wrappers
⭕ 200 g Ground chicken breast
⭕ 2 Scallions
⭕ 2 cloves Garlic
⭕ 10 g Fresh ginger
⭕ 1 tbsp Soy sauce
⭕ 1 tsp Fish sauce
⭕ 1 tbsp Sesame oil
⭕ 1 pinch Salt
⭕ 1 pinch Black pepper
⭕ 100 ml Water
⭕ 1 tbsp Vegetable oil

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    Preparation Steps

    1

    Thinly slice the scallions, and grate the garlic and ginger. In a bowl, combine the ground chicken, scallions, garlic, ginger, soy sauce, fish sauce, sesame oil, salt, and pepper.

    2

    Mix the filling thoroughly to ensure all the flavors are evenly distributed. Set aside for 10 minutes to allow the flavors to meld.

    3

    Place a wrapper on a clean surface. Spoon a teaspoon of the chicken filling into the center. Moisten the edges of the wrapper with water, then fold it in half, pinching the edges to seal.

    4

    Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the dumplings and cook for 2-3 minutes, until the bottoms are golden brown.

    5

    Pour in 100 ml of water, immediately cover the skillet, and steam the dumplings for 5-6 minutes, until the water has evaporated. This will ensure the wrappers are soft while the bottoms remain crispy.

    6

    After removing the lid, continue cooking for another 1-2 minutes to crisp up the bottoms again. Tip: If you prefer completely soft dumplings, steam them separately over boiling water for 10 minutes.

    7

    Serve with soy sauce or sweet chili dipping sauce, garnished with fresh chopped scallions.

    8

    Tip: This is an excellent dish for a snack, as an appetizer, or as an Asian-style main course, served with rice and pickles.