Steamed Chicken Dumplings

Steamed Chicken Dumplings

0:20 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Medium

Don't expect any leftovers when making this. The kids will hoover them up in seconds. And they'll be gone before there's points on the scoreboard when watching the footy.


  • 1 Shallot, cut into 5 cm lengths
  • 2 cm Ginger, peeled
  • 2 cloves Garlic, peeled
  • 2 Chicken breasts, halved
  • 1 tspn oyster sauce
  • 1 Tbsn soy sauce
  • 1 tspn sugar
  • 20 wonton wrappers (fridge section of supermarket)

Step 1

Insert Multiblade. Add shallot, ginger, garlic. QuickPulse for 5 sec. Scrape down and repeat if necessary. Add chicken. QuickPulse 5 sec. Scrape down and repeat until shredded.

Step 2

Replace Multiblade with StirAssist. Add oyster sauce, soy sauce, sugar, and season with S&P. Time 2 min, Speed 2. Start. The filling will be ready.

Step 3

Place the first wonton wrapper on the work surface. Dip your finger in water and moisten the edges. Add a heaped teaspoon of the filling in the centre. Fold in the edges and crimp to seal. Repeat 20 times (or get the kids working for their dinner lol). Place the dumplings in the upper and lower steamer baskets, trying to not have them touching.

Step 4

Fill the cleaned bowl with water to the "Steam line". Place the upper and lower steamer baskets on the bowl. Add the steamer lid. STEAM P1. Start. Serve with soy sauce

Chef's Tips

The chicken can be replaced with 250g peeled green prawns. When steaming, you could create a broth to serve the dumplings in. In the un-cleaned bowl, QuickPulse some ginger and garlic. Add 1L chicken stock and 3-4 tbsn soy sauce. Place the steamer baskets and continue with Step 4. Pour the broth into bowls and add the dumplings to serve.


Sandra M

Unbelievably easy to make and great to eat. Have been inspired to created variations on this recipe e.g. pork and cabbage dumplings using the same base ingredients in this recipe. Very yummy. Making a broth at the same time is an excellent idea - especially for family members who enjoy wonton soup etc. would recommend this recipe and Anna Griffith of Chef's Toolbox as a teacher/demonstrator.

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