If you love the the flavors of Asia, this recipe for Pan Fried Chicken Dumplings in Chili Broth will keep your cravings at bay. The warming broth is spicy and flavorful and soaks into the delicately flavored dumplings.
With a heavy heart, I’ll slowly (turtle speed) begin taking down the Christmas decorations. The peppermint extract will slowly migrate to the back of the pantry along with the jars of sugar, flour, and the cocoa powder.
Now that Christmas is over, I’ve moved on from the sugary and festive treats and on from the decadent and buttery. Onto warming broths and hearty bowls of deliciousness. After long days of shooting recipes, cleaning up after myself, and writing, a bowl of this chili broth is just the ticket, especially if you’re feeling post holiday blues.
I think there is a version of ‘dumpling’ in most types of Asian cuisine, but I grew up calling these delicious little parcels of flavor ‘momo’. A very cutesy name for steamed chicken dumplings served with soy sauce. While every dumpling I’ve ever tried vary slightly in taste and texture, this recipe is my tried and tested version. But; the true star of this recipe today is definitely the heavenly broth that cradle the dumplings. Fresh ginger and garlic, sambal olek, and homemade chicken broth are combined to create a soup base that is not for faint taste buds.
Note: I also make these dumplings without the oil and pan-frying (when I’m being ‘good’) by using my bamboo steamer.
I always use chicken or pork in my dumplings (and I always prefer chicken), but you can use any ground meat, or even chopped vegetables. Here’s some inspiration for my vegetarian/vegan friends; a great dumpling recipe from earlier this year on R&M Cooks for a Mongolian BBQ Cauliflower Dumpling.
Other Dumpling Fillings
Spiced Cabbage and Matchstick Carrots
Marinated Pork and Scallions
Scrambled Eggs and Bacon (trust me, surprisingly good)
Grilled Shrimp marinated in Sweet and Sour Sauce
The broth can be used for any dumpling recipe, and can also be served on white rice with chicken curry, or any Thai flavored coconut curry. You’ll notice how much I love Asian fusion cooking – some of my favorite flavors include coconut, lemon grass, chillies, and ginger – so, my go to weeknight meal often has an Asian twist.
Make sure to serve this as soon as you pour the broth over the crispy dumplings so that the dumplings stay crisp in the broth – the longer they sit, the soggier they get (I learned the hard way). They’ll still be delicious if they’re soggy – guaranteed. Happy cooking friends, and don’t forget to tag R&M Cooks (@randmcooks) on Instagram if you try this recipe and love it!
These crispy chicken dumplings are served in a warming, spicy chili broth and should be served on cold days!
- 1 lb. ground chicken
- 2 teaspoons soy sauce
- 1 teaspoon of ginger-garlic paste
- 1 teaspoon crushed red chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 package of wonton wrappers
- 1 tablespoon vegetable oil (omit if you are steaming the dumplings instead)
- 1 1/2 cup chicken broth (homemade or store-bought)
- 2 tablespoons sambal olek
- 1 teaspoon hoisin sauce
- In a bowl, use the rubber spatula to thoroughly mix together the ground chicken, soy sauce, ginger-garlic paste, red chili flakes, salt, and pepper. Set aside for 10 minutes, and start making your broth.
- In a small pot, combine all the ingredients for the chili broth and whisk. Heat and whisk until the broth begins to bubble. Remove from heat.
- In a frying pan, cook the marinated ground chicken. Use a spatula to break the chicken up into pieces while it cooks. Remove from heat when chicken is cooked and no longer pink.
- On a large sheet of parchment paper, cut the wonton wrappers into circles using a circular cookie cutter or the mouth of a glass. Once the chicken filling has cooled down, place 1/2 a teaspoon (or more, depending on the size of your wrappers) into the center and moisten the edges of the wrapper with water. Fold the dumpling in half and crimp the edges and press to seal.
- Continue this process until you use up all the filling.
- In a frying pan, heat the oil and lightly brown the dumplings. They will crisp up. Transfer to a paper towel lined plate.
- Heat the broth to a simmer once more. Add dumplings to a bowl and spoon the broth over each bowl of dumplings. Serve immediately.