top of page

Chili Onion Crunch Chicken Dumplings

Fun fact: you know dumplings are cooked when they float (if you boil them)! Guess this is not only delicious but educational 😋

<<<<< Serves 2 >>>>>>


For the dough:

  • 1 cup flour

  • 1/4 and 1 tbsp cup water

  • or just buy dumpling wraps premade

For the filling:

  • 8 oz chicken breasts

  • 4 oz shredded cabbage

  • 2 tbsp soy sauce

  • 1/2 tsp sesame oil

  • 1 tbsp chopped scallion

  • 3 dashes of black pepper

  • a pinch of salt

  • TJ's Chili Onion Crunch


  1. Mix the flour and water to make a dough. Once it's mixed, leave it in a bowl for 30 minutes with a damp towel on top.

  2. To make the filling, ground the chicken– we used a food processor to make it faster. Then, add the rest of the ingredients into a bowl and mix them together.

  3. Take the dough and separate it into 12 small balls. Roll them out into thin, 4 inch diameter circles. Fill the middle with a tablespoon of the chicken filling.

  4. We had a dumpling press which made making the shape easier. If you're doing it by hand, do it like an empanada! Take the dough and fold it in half over the filling, using a fork or your fingers to shut the edge so the filling won't fall out.

  5. In a large pot of boiling water, add half the dumplings (you don't want them to crowd). Let them boil for a few minutes. You'll know they're cooked and ready when they boil to the top.

  6. Though now they're cooked, we wanted to make it crisp! On a pan, we put a tablespoon of TJ's Chili Onion Crunch and fried the dumplings on medium/high heat for 2 minutes each side.

  7. We served with soy sauce to dip, and TJ's frozen salted edamame! Enjoy!


bottom of page