Chinese chicken curry dumplings
- Difficulty: Average
- Prep time: 40 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
- Note + the dough resting time (30 min.)","seo_title":"Homemade Chinese chicken curry dumplings: easy recipe with a creamy filling
PRESENTATION
These chicken curry dumplings are a real showstopper for any dinner or party. I mean, really. Instead of the usual dumpling wrappers, you get this amazing tender dough infused with curry. And here's the thing—it gives off such a warm, earthy aroma even before you dig in. Inside? The filling stays super moist with a creamy chicken mix enhanced by ginger, sesame oil, plus a splash of rice wine and soy sauce. It is a twist on classic meat-filled jiaozi or Shao Mai—bringing something new while holding onto those comforting flavors everyone loves in traditional chicken and dumplings. You can pan-fry for a crispy bottom or steam to keep everything soft and juicy. Really good stuff, and you can mix it up depending on your mood or guests. Friends who usually go for vegetarian pan-fried dumplings or crystal dumplings will love the aromatic twist here.
And look, getting the fold just right makes these homemade chicken curry dumplings as fun to look at as they are to eat. Often, folks turn dumpling night into a group effort—perfect for a crowd or family gathering on the weekend. Plus, the curry flavor in the dough sets this dish apart from the typical takeout quick chicken curry dumplings. Honestly, it's even more satisfying when you know you’ve made them yourself. This chicken curry dumplings recipe really really stands out at social events because each bite is full of creamy filling. And that golden finish from pan-frying? It makes them disappear fast. Like super fast. You feel like you’re sharing something special, especially when people start asking how you achieved that aromatic curry hit and those juicy, tender centers. Whether you choose to steam them or go for the pan-fried version, these dumplings have a way of turning a casual evening into something a bit more lively—and a whole lot more delicious. Enjoy them as a tasty appetizer or a main course that shows the art of dumpling-making with a unique flair.
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INGREDIENTS
- For the dough (for about 20 dumplings)
- Type 00 flour 1.7 cups (200 g)
- Water 3.4 oz (100 g) - lukewarm
- Curry 2 tsp (6 g)
- Fine salt 1 pinch
- For the filling
- Chicken breast 9 oz (250 g)
- Fresh ginger to taste
- Soy sauce 1 spoonful
- Rice wine 1 tsp
- Sesame oil 1 tsp
- Fine salt to taste
- White pepper to taste
- For cooking
- Sunflower seed oil to taste
- Water 4 tbsp (60 g)
How to prepare Chinese chicken curry dumplings
To make the chicken curry dumplings, start with the dough: heap the flour on your work surface, flavor it with the curry 1 and mix it in with chopsticks or your hands 2, then add a pinch of salt 3.
Gradually pour warm water in a slow stream while kneading with your hands 4, then continue working the dough for about ten minutes 5 until you obtain a smooth, elastic, homogeneous ball 6. Wrap it in cling film and let it rest for 30 minutes in a cool, dry place.
Meanwhile, prepare the filling: cut the chicken breast into cubes 7 and transfer to a food processor. Add the ginger 8 and the rice wine 9.
Add the soy sauce 10 and sesame oil 11, then season with salt and pepper. Pulse until you get a creamy yet firm and homogeneous mixture 12.
After the dough has rested, roll it out on a lightly floured surface to a thickness of about 2 mm 13. Cut out discs with a round cutter approximately 3¼–3½ in (8–9 cm) in diameter; with these quantities you will get about 20 14. Take one dough disc and place a teaspoon (1 tsp) of filling in the center 15.
Pinch the edges together with your fingers starting from one end 16 and continue forming small pleats 17 until you obtain a little parcel 18.
Move on to cooking: heat a drizzle of vegetable oil in a nonstick skillet, then place the dumplings in the pan 19 and brown them over medium heat for 2 minutes. When the bottoms are golden, pour in the water 20 and immediately cover with a lid 21.
Cook for about 5–6 minutes. When the water has evaporated, remove the lid and let them sizzle for another 30 seconds to make the bottom crispy 22. Plate 23 and serve your chicken curry Chinese dumplings with a small bowl of soy sauce 24!