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Homemade Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps…best for nights when you’re craving spicy, warming, Chinese dumplings, but want something healthier and made at home. Easy homemade dumplings with chicken, ginger, and sesame-crusted wrappers, served in a steaming, spicy, gingery broth. Finish each bowl of dumplings off with spicy chili garlic crisps and toasted sesame oil. These are a fun and healthy dinner to make any night of the week. So delicious…and extra saucy too. Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps.

overhead photo of Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps and hands on bowl

Happy Monday, happy almost December!! We’re back at it after a long holiday weekend, which means one of two things. One, we’re either feeling refreshed and ready for the week, or two, we’re still beat from cooking on Thanksgiving. And then Black Friday shopping…which went through the weekend because everything is “cyber” these days.

So which is it? I’m going to be honest, I’m not quite prepared for the week. It’s got me feeling a little bit anxious. But at least we have warming dumplings to make and Christmas movies to watch. So that makes everything better. So much better.

Crazy that it’s basically December, but also exciting too! Hoping this month brings everyone some much needed holiday cheer. I know it’s cheesy and all, but if there was ever a year to embrace the holidays, it’s 2020.

Soo with that, let’s start the week with the most delicious recipe. It’s not the usual, it’s not crazy traditional, but geez, it good. A cross between a good bowl of ramen noodles and crispy bottomed dumplings.

prep photo of dumpling filling

The Inspiration for these saucy sesame chicken dumplings.

A while back, in January actually, I made dumplings for the first time. I stuffed them with mushrooms and served them up with chili sauce. To this day, it’s still a recipe I make every so often because we all love them. They’re pretty quick and easy to throw together.

With the crazy busy and crazy cold month of December here, I wanted a cozy dinner that’s flavorful and healthy…or at least healthy(ish). I love my creamy pasta dishes, but it’s nice to switch things up from time to time.

So dumplings! This time I filled mine with a sesame chicken mix and baby bok choy and tossed them in steamy, spicy, gingery broth. Very cozy and warming, but healthy too!

prep photo of Sesame Chicken Dumplings before cooking

The details.

Start with the dumpling wrappers. Since we don’t have any Asian markets near us, I like to use Wonton wrappers. These work amazingly well and I tend to keep them in my fridge or freezer to have on hand for quick homemade egg rolls or dumplings. Of course, if you have an Asian market near you, I would recommend picking up fresh dumpling wrappers to use for a truly authentic dumpling.

Once you have your wrapper situation all sorted, make the filling. It’s very simple but very good. Just some fresh ginger and garlic mixed with ground chicken and baby bok choy. I added a splash of soy sauce for saltiness, and a pinch of pepper for a little kick.

Assembling is easier than you’d think. I chose to make round dumplings because I find assembling easier and I’m able to make them prettier too. You can also fold the dough into half-moons (which I believe would then make these potstickers?). Either way, it’s an easy process. Just spoon the filling into the center of your dumpling wrapper, then lift the edges of the dough up and over the filling, pinching at the top to seal. Don’t stress about making these look perfect. Each little dumpling is unique and cute in its own way!

Finally, brush the bottom of each dumping with water and coat in sesame seeds. I don’t believe this is traditional, but those crispy sesame seeds on the bottom are delicious.

overhead photo of Sesame Chicken Dumplings after cooking

Before you start cooking the dumplings, make that spicy, gingery broth. The key to this is caramelizing the shallots. They add so much flavor and make the broth feel rich and indulgent.

Let the broth simmer while you cook the dumplings. I like to pan-fry them, then add water to steam and finish cooking them. It can be a little messy of a process, but it’s pretty easy. Once the water evaporates, I like to leave the dumplings on the pan another minute to allow the bottoms to get crispy again.

When pan-frying/steaming, it’s important to note that the pan will splatter when you add the water. So please be careful and stand back when doing so.

OK. And then the very last thing? Toss the Panko breadcrumbs and thinly sliced garlic into the skillet and let them get nice and crispy with some chili flakes.

To serve, I like to arrange the dumplings in low bowls, spoon the steaming broth over, then top with that crispy garlic plus fresh green onions for a nice pop of color and flavor at the end.

DELICIOUS.

overhead photo of Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Look, I know it’s not my simplest of the simple recipes, but the extra effort put into these dumplings is so worth it. Especially if you’ve been craving really good dumplings and steaming broth from your favorite Chinese spot in town. Homemade is always better, you know?

You can also make them in bulk over the weekend or whenever you have time. Then just freeze what’s leftover for the quickest, easiest lunch or dinner…any day of the week. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional four to five minutes.

I look at this recipe as the perfect December dinner. Our nights are so much longer these days, so sometimes I find it nice to be able to spend a little extra time in the kitchen making dinner. These are especially fun to make with others, so grab a few friends, your husband, kids, whoever. Then make a fun night out of this. And if you are going to make a night of it, add Christmas cookies, and a holiday movie into the mix too.

overhead close up photo of Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Looking for other Asian inspired weeknight dinners? Here are my favorites: 

30 Minute Thai Peanut Chicken Ramen

Dan Dan Noodles

30 Minute Caramelized Shallot Beef Ramen Noodles

Lastly, if you make these Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 394 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a medium bowl, combine the raw chicken, bok choy, 1 tablespoon ginger, garlic, 2 tablespoons soy sauce, and a pinch of black pepper.
    2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
    3. Heat 2 tablespoons of oil in a medium pot. When the oil shimmers, add the shallots and cook until fragrant and caramelized, about 4 minutes. Add 1 tablespoon ginger and cook another minute. Add the broth, 1/4 cup soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.
    4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate.
    5. In the same skillet, add the remaining 2 tablespoons oil, the Panko, thinly sliced garlic, 1 tablespoon sesame seeds, and a large pinch of red pepper flakes. Cook until lightly toasted, 3 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate.
    6. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with garlic crisps, green onions, and chili oil. Enjoy! 

Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.
Chili Oil: I always keep a jar of this homemade chili oil on hand. 

overhead horizontal photo of Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

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Comments

  1. 5 stars
    These taste sooooo good. Perfect umami flavors. They do take me for EVER though I definitely can’t make the dumplings in 30 minutes. Well worth the work though.

    1. Hey there,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  2. 5 stars
    Family couldn’t stop saying how good it was or coming back for more! Followed the recipe to a t and it was perfection. Definitely made it into the make again folder!!!

    1. Hey Janeen,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  3. 5 stars
    These were so good! Seriously, restaurant quality. The directions were so easy too. My 7 year old was able to do everything herself up until the stove part. We ended up frying the dumplings and served it with one of your Raman recipes.

    1. Hey Heather,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Nichole,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    2. 5 stars
      These were so good! Seriously, restaurant quality. The directions were so easy too. My 7 year old was able to do everything herself up until the stove part. We ended up frying the dumplings and served it with one of your Raman recipes.

      1. Hey Heather,
        Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

  4. I love your recipes so much. I plan on making this one for the first time tomorrow night 🤞 but I noticed that you use a variation on the chili oil in multiple recipes so I was wondering how long that would keep in the fridge if I made a larger batch for multiple recipes?

    1. Hey Sarah,
      It should keep for a few weeks in the fridge! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Rachel,
      That should work just fine for you! I hope you love the recipe, let me know how they turn out! xTieghan

  5. 5 stars
    My husband loved this!! I mixed pork and chicken but followed everything else and it came out amazing! Every recipe from Half Baked Harvest has been so good!

    1. Hey Victoria,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

    1. Hey David,
      Yes, that is totally fine to do. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Awesome recipe. The whole fam loves it. Had to use wonton skins so missing out on the beautiful round shape but the taste! On repeat here.

    1. Hey Christine,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  7. 5 stars
    Just made them for dinner tonight. So fast and completely delicious. I love how easy and approachable you make it to try new things! The chili oil – how long does it last once it’s made?

    1. Hey Katie,
      I am so glad you have enjoyed the recipe, thanks so much for making it! The chili oil should last a few weeks! Have a great week! xTieghan

  8. I was SO excited about this recipe! I love all things Halfbaked Harvest. When I couldn’t find wonton wrappers at the store, I wasn’t too worried about needing to make homemade dumpling wrappers since she posted the recipe in the comments and it’s seemed very easy and straight forward. As someone who had been cooking in the kitchen since I was 5, I was baffled at how time consuming and difficult the dumpling dough was. I followed the recipe to a T, and the dough was so tough that my husband and I had to tag team rolling it out. We still couldn’t get it rolled out thin enough after over 10 minutes. So we just had to scrap it and throw it away. I wrapped up the filling I made and put it in the fridge hoping to find store bought dumpling wrappers at the store later this week. So, needless to say, we never even got to try to recipe because we were never able to get past the homemade dumpling dough. I really advise you don’t make the dough homemade as it will likely add at least 45 minutes to an hour of time onto the original recipe. Still hoping to give this recipe a try later this week but with store bought wonton wrappers. Overall, really disappointed with the poor dumpling dough recipe.

  9. 5 stars
    So tasty! Already planning on making this recipe again. I really think this is HBH’s best recipe… and I love lots of her recipes!

    1. Hey Taylor,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  10. 5 stars
    I didn’t watch the video on instagram but I followed the instructions and it all worked out! I’ve never used wontons in my life. It was pretty exciting albeit completely terrifying. I can’t believe it all worked out!. I usually can’t cook anything past a sheet pan, crock pot, or one pot but here I am, making wontons. I have to say coming from someone who freaks out over cooking, I’ve never gone wrong with a recipe here. Hooray for confidence! I’m a cooking goddess right now!

  11. 5 stars
    We loved these! We used ground pork from the butcher and the butcher was actually a chinese national who recommended we add kiwis to bring out all the flavors. We did, and it was amazing! I will be making these again on Friday for Chinese New Year!

  12. Could I make the dumplings ahead of time (4-5 hours) and then keep them in the fridge until it is time for dinner?

    Thanks!

    1. Hey Rebecca,
      Absolutely, that will work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Charlotte,
      Yes, ground pork would be fantastic! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    This is one of my favorite recipes! I make it at least 2-3x a month. So delicious, and left overs area great. I add noodles (ramen noodles) into the broth which is amazing too! Only thing I would say is this recipe always takes me at leave 1.5-2hrs to make. The prep takes me a lot of time and the wrapping of the dumplings always takes so much longer than anticipated. But worth it! Just plan ahead 😉

  14. 5 stars
    I seriously felt like Iron Chef after I made this because it was SO SO good! It truly felt like a restaurant-quality meal, and it really wasn’t difficult to make! I used store bought wonton wrappers which worked perfectly. The broth is also to die for. Such a simple yet impressive meal, I will definitely be making this again! 🙂

  15. Made this tonight – absolutely delicious!!! Every single recipe I’ve tried has been so scrumptious and I have no plan on stopping. Thank you for you creativity in the kitchen. Your food makes people so happy! 🥟🍲

  16. This has quickly become my favorite recipe! I behave done ground chicken and ground pork- both so good! I doubled the broth recipe the second time around because I needed more!! So delicious! My husband and I have turned it into date nights in and build the dumplings together!

  17. 5 stars
    This is the most delicious recipe! the sesame crust at the bottom of the dumplings add a nice crunch. The broth is aromatic and goes so well with the dumplings. The crunchy topping is an added element that just brings this dish to the next level. I will be making this recipe for years to come

    1. Hey Judy,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Felicia,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  18. Hello! Not sure if anyone will see this tonight, but the link to the homemade chili oil listed above goes to your Better Than Takeout Dandan recipe. I’d LOVE the link to your chili oil recipe so I can make it with this delicious recipe! Thanks!

    1. Hey Claire,
      Yes, that is correct, if you scroll down and look at the recipe it also includes the chili oil recipe:) I hope this helps!! xTieghan

  19. 5 stars
    These are so wonderfully delicious, my little children love them
    Just to let you know that they are also good if you add finely chopped kale to the dumpling mixture, put a mix of black and white sesame seeds to the base for fun and if you add tamari to the steaming water. So so good, thank you

    1. Hey Natalie,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  20. 5 stars
    This is easily the most impressive and underrated dish! I’ve made them a few times now and I think they get better with each attempt (part of that to do with all the extra ginger I add to the chicken mixture I think. I can’t get enough!) My sister is 100% gluten free and we subbed tamari for the soy sauce, used 1-to-1 gluten free flour to make wrappers, and skipped the panko on hers. I was skeptical that so many alterations would still “work” but gluten free readers will be glad to know I could barely tell a difference from when we made the original recipe! I could make 100 of these dumplings and still not have enough. And that broth—I want to bathe in that goodness! Knocked it out of the park on this one!

    1. Hey Erin,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  21. 5 stars
    Wow!! Amazing comfort food that tastes healthier than what you’d get from a Chinese restaurant. Super fresh and actually very cathartic to make the dumplings! TY tieghan!

    1. Hey Summer,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  22. Do you have a good recipe or product for gluten free dumpling wrappers I’ve tried looking to buy but no luck yet and the recipes I’ve tried haven’t been great. I’m UK based.

    Thanks!

    1. Hey Shaksita,
      So sorry I don’t, you could try making homemade wrappers with GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. 5 stars
    Made this last night and it was soooo good! I immediately shared the recipe with my mother and aunt Insisted they make it soon. Best wonton soup I’ve ever had. Thank you!!

    1. Hey Leslie,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  24. 5 stars
    Loved this recipe, and served it to my daughters. Question: Where do you find round wonton wrappers? I can only find square ones. 🤷‍♀️🤷‍♀️

  25. Could these be made earlier in the day like the morning and left in the fridge until dinner time? Or will they get smooshy? Thanks!!!

    1. Hey Amanda,
      That would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    This was amazing! I’m making it again this weekends when some family visits. Do you recommend another dish that would pair well with this though?

    1. Hey Alyssa,
      Thank you so much for making the recipe. I am thrilled that it was enjoyed! I prefer to serve this by itself. xTieghan

  27. 5 stars
    This recipe was amazing. One of my favorite Asian dishes i have ever had. Very light and refreshing while also hearty and fills that “soup” “comfort food” need that we all have in the winter. 10/10 will be making this a regular thing at our house.

  28. 5 stars
    These were fabulous! Preparing and sorting everything ahead of time helped ensure everything was cooked accordingly; letting the broth warm while all of the dumplings were steamed set the aroma for the meal. My only issue I encountered was the amount of broth. I halved the recipe (throughout) but barely had enough broth for the first 12 dumplings. Any suggestions?

    1. Hey Valerie,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Depending how much broth you like you can always double that amount. Happy Sunday! xTieghan

    1. Hey Acacia,
      Yes, that works best! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    Such a delicious recipe, and I was so proud of myself when I finished! Tastes so much better than my favorite takeout!

    1. Hey Courtney,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  30. 5 stars
    Another great recipe!
    I was worried the chicken would not be cooked properly, but that was no problem. I used spinach as I couldn’t find bok choy, and I used white wine vinegar instead of rice vinegar, and just added a little sugar. The only mistake I made was that I accidentally bought sesame seeds with shells on. Next time I will make sure to buy shelled seeds..

    I also recommend using chili oil!

    Wil definitely make this again. I left some in the freezer for later.

  31. 5 stars
    Wow wow! This was so good! Very garlicky and rich – I even thought the dumplings were just as good without the broth. Highly recommend!

  32. 5 stars
    This meal ROCKS! I have tried quite a few of the HBH recipes and this is my favorite by far! I’ve already made it 3 times and it is definitely in my dinner rotation now!

    1. Hey Kristin,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  33. I made this tonight and it was so so delicious! I sent the recipe to all three of my grown kids as they love to cook and I think they will love it too! I can’t wait to have the leftovers for lunch tomorrow 😉

    1. Hey Helen,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

  34. 5 stars
    I was really delighted this turned out to be full of flavor! Personally I thought it could be heavier in ginger so my tablespoons of it were heavy handed. My only debacle was that mine didn’t seem as full of filling once cooked. It was mostly air and some cooked filling. I’m thinking either I shouldn’t have used the base of the bok choy (thicker white part) because it cooked down in size or I should opt to use homemade dumpling wrappers rather than the store bought wrappers. Needless to say they were so tasty and I will be making these again!

    Also I bulked up the meal by topping off my broth in each bowl with coarsely chopped kale, snap peas, and bok choy!

    1. Hey Erica,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  35. 5 stars
    Made these tonight for my husband and me. SOOO tasty. The broth was amazing and I proceeded to drink it out of my bowl after finishing the dumplings. Will definitely make these again! Thank you!

    1. Hey Michon,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  36. 5 stars
    This recipe was SO decadent!! I made your recipe for the dumplings that I saw in the comments and so glad I did! Definitely a new special and favorite dinner and tasted even better than a restaurant. Thank you for dreaming these recipes up for us!!

    1. Hey Natalie,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  37. 5 stars
    I think this is hands down my favorite HBH recipe, and I’ve made a lot! I made it originally a few weeks ago and froze half by following the freezing instructions. I made the frozen ones tonight and they are just as good as the fresh batch! Will continue to make over and over again!

    1. Hey Miranda,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  38. 5 stars
    This recipe is life changing good. So complex and warm on a cold winter night. We made our own wrappers, do you have a wrapper recipe too?

    I’m new to this blog and can’t wait to make so many more recipes!!! My new favorite blog!

    1. Hey Andrea,
      Thanks so much for making this recipe, I am thrilled it was enjoyed! Here is the recipe for my homemade wrappers:
      2 cups flour, pinch of salt, 3/4 cups boiling water. Mix the hot water with flour until a dough ball forms. I just use a spatula then knead with my hand until the dough forms. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers! Happy New Year! xTieghan

    1. Hey Jessica,
      Yes, that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  39. 5 stars
    Wow…this was fantastic!! Will definitely make again. I cooked the ginger/garlic before adding to the ground chicken but otherwise followed to a T. YUM!

    1. Hey Lauren,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  40. 5 stars
    Made this last night for NYE dinner and it was a big hit! It was simple(ish) and delicious! I used wonton wrappers so they were a bit smaller. Next time I’d like to try making the dough. The broth and garlic crunch are both so simple yet so flavorful. Definitely making this again!

    1. Hey Jenn,
      To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  41. First time making dumplings and these turned out great! A super fun NYE dinner that we enjoyed making AND eating. Thanks for all the awesome recipes!

  42. My daughter and I made this last night with chicken and boy choy. So worth the work. It was so delicious. I froze some dumplings for another night. Another night might be tonight it was that memorable.

  43. Can’t wait to try these, just realized I have egg roll wraps instead of wonton. Can I sub those? If not will make your homemade wrappers.

    1. Hey Danielle,
      I haven’t tested these with egg roll wrappers, but you could certainly give it a try! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  44. Made this last night. Love, love, loved it! That broth is incredibly tasty! It served my family of 4 and everyone wanted seconds – sadly nothing left. I will double it next time. A+++++

  45. 5 stars
    These are honestly some of the best dumplings I have ever tasted! We’ve had made them fresh and frozen them and they are SO GOOD. Plus the broth adds the perfect amount of tangy soupy flavor. This will definitely be a favorite we make regularly.

  46. 5 stars
    Wow. That’s all I can say for this one. So many textures, so much good flavor! We made it with ground chicken the first time, then turkey the next, and they both turned out amazing! These are a new favorite in our house!

  47. 5 stars
    Honestly so good! I’m an avid dumpling eater, and this hit all the points. Texture, flavor, comforting. Just all around great. The broth was ingenious but the perfect accompaniment. Served ours with seared bok choy and homemade chili oil. Brought it to another level! So glad I got HBH cookbook for Christmas. Dying to try more.

  48. 5 stars
    Great recipe, delicious. Definitely took me longer than 30 minutes though. Also to note you mention to add chili oil but it would have been great to have it in the ingredient list!

  49. Hi there – I plan to make these this week and will likely use pork. We have a couple vegetarians in our home, can I simply use mushrooms in place of meet? Will that work?

    1. Hey Ginny,
      Yes, mushrooms will work well here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  50. 5 stars
    These were so delicious! I made them last week and they were a huge hit! Soooo good! I could only fine squats wonton wrappers so mine looks a little silly but they were amazing. Next time I’m at Trader Joe’s I’ll get the round wonton wrappers!

  51. 5 stars
    I had a great time making the dumplings by hand, it was therapeutic. My two young daughters were very impressed in my skills! Both ate twice as many dumplings as I expected! My husband said he felt like he was at a high end asian restaurant, he was in heaven. They’ve been begging me to make it again. The only reason I haven’t is because I ran out of wonton wrappers but I might try to make my own! Any advice on that? Thank you for sharing your delicious creations with the world.

  52. 5 stars
    Wow!! A new favorite. My husband says it’s his new favorite dish ever. Made it for my in-laws (can you say nerve racking??) and they loved it too! A new wintertime staple.

  53. 5 stars
    So yummy! I can’t believe how well they turned out for my first time attempting these… my husband said they tasted like something from a restaurant! I used ground pork for my meat and chopped spinach for my greens… worked great.

  54. 5 stars
    So delicious! I had never made dumplings before, and was a little intimidated, but I decided to try it, and I wasn’t disappointed! My husband loved the broth so much, I caught him sipping it from the leftover container!

    1. Hey Lisa,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

    1. Hey Dorre,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  55. Absolutely amazing! Typing this as we are eating. My husband and I made these on a weeknight and it wasn’t too bad with two people. We didn’t add sesame seeds because I forgot them at the store but they still turned out incredible. So grateful for this recipe! Will be making again! The tip to let the bottoms get a little crisp at the end of steaming is so worth it!

  56. 5 stars
    This is by far our favorite HBH recipe. I mean it when I say this is restaurant quality. Like I would go to a restaurant specifically for these dumplings, they’re THAT good. Really wasn’t difficult at alllllll. We used a bit smaller wonton wraps but that just meant more wontons!

  57. 5 stars
    Tieghan, you did it again!!! Can’t believe how delicious this was… obsessed!!!
    P.S. this definitely took longer to prep, and it was wayyy too delicious to make 6 servings… we practically ate it all between the two of us. Oops!

    1. Hey Juliette,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

    1. Hey Danielle,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

    1. Hey Jen,
      Yes, that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  58. 4 stars
    Thanks! These were so fun to make and eat. Next time we’ll do a person wetting won ton edges and sealing & one person adding filling. Definitely make these again. Happy holidays!

  59. 4 stars
    just made this tonight and it was a total hit. my 6 and 9 year old boys-who won’t eat anything- went crazy for it! it was time consuming but worth it. Thanks for sharing. rarely have i had a night where no one wanted something else to eat.

  60. 5 stars
    Hi Tieghan. I made these last week and they were delicious. I plan to make them tomorrow but freeze them for Christmas Eve. Do I immediately put them in the pan from the freezer or do I let them thaw a bit. I’m looking for that delicious crispy brown bottom 😋?
    Thanks!

    1. Hey Anne Marie,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Let them thaw:) Happy Holidays! xTieghan

  61. 5 stars
    Just made this recipe and it was DELICIOUS! I added a little honey to the broth to give it just a tad of sweetness! Very good.

    1. Hey Lucie,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  62. Looks so yummy!! I’m on a vegetarian kick and also saw your mushroom dumplings… How do you think they would pair with this broth?? Hoping to give it a try soon 🙂

    1. Hey Megan,
      I think that would be a great combo! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  63. 5 stars
    It’s is just tooo good!!! I tried it out tonight for dinner and everyone just loved it. 🙂
    The only twist that I did was to add a lemongrass stick to the broth.
    Thanks a million:)

  64. 5 stars
    Okay… these are GOOOOOOD!!! I mean between the perfectly salty broth, the crunchy dumpling bottoms, and the garlic panko crumble! PERFECTION. Thank you for this! It was a hit in my house.

  65. 5 stars
    Made this for my family tonight and rave reviews from all. We paired it with our own Nelson Family Vineyards 2019 Riesling and it went great with the spicy Asian flavors.

    1. Hey Sarah,
      I would say about 1 week. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Anne Marie,
      I would say it will last for a month if you store it in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  66. I need to make a vegan filling and am thinking of using tofu or meatless crumbles to replace the chicken. Any thoughts or suggestions? Thank you!

    Danette

    1. Hey Danatte,
      I think that would work well, you could also use mushrooms! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  67. 5 stars
    Had SO much fun making this recipe! My mom and I loved making the dumplings together, and they turned out great! And um…those garlic chips at the end?! OMG! Thanks for the great recipe.

    1. Hey LeeAnna,
      Yes that would be fine to use! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  68. 5 stars
    Made this twice and loved, I did the freeze ahead and left them out a little too long so the wrappers got a little soggy, but I think I didn’t let them steam enough. I also added more chicken broth to make more of a soup 🙂 Thanks so much!!

  69. 5 stars
    I made this tonight and it was so good! I bought a packet of wonton wrappers and this mix was the perfect amount to make the whole package (around 50).

  70. Fabulous recipe. You are amazing Tieghan ! I haven’t made one of your recipes yet that wasn’t absolutely delicious. Thank you

  71. 5 stars
    FABULOUS RECIPE! I had homemade chicken broth kicking around so it made it EXTRA delicious. Wonderful for a chilly winter night.

  72. 5 stars
    My boyfriend said this is probably the best meal I have ever made him! I used spinach and pork inside, but I bet boc choy would give it more flavor.
    It was a little tedious to make, but next time I will double up and freeze because it was SO GOOD!!

    Thanks for sharing!

  73. 4 stars
    Was super super excited to make this recipe! It was absolutely delicious but could use some tweaks in my opinion. The broth tasted like it was missing something so I added some chili garlic paste & palm sugar. In addition- the meat mixture inside the dumplings wasn’t salty enough and lacked flavor. I’m not sure if it was the particular soy sauce I was using but would definitely recommend making sure you add enough!

  74. 5 stars
    Made these tonight! My husband said they were restaurant quality! So yummy and fun to prepare!
    Would love to post a pic but can’t figure out how to lol!
    Thanks for the recipe ♥️
    Kate

  75. 5 stars
    I made these yesterday and they did not disappoint. I used wonton wrappers and used less filling for each as they were small. In total it made 52 dumplings. The broth was delicious with an unexpected tanginess. Thank you for a cozy delicious recipe.

    1. Hey Rebecca,
      Yes, that will work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  76. 5 stars
    This was so delicious! My boyfriend and I both loved it, and I’m sad there aren’t more leftovers haha. It was just as good as takeout and so much healthier. I’ll definitely be making it again! My only note is that it was a lot more prep than I thought it would be. That’s not a huge issue for me because I love taking the time to cook dinner, but just something that others might want to know! I also made my own dumpling wrappers, so I think next time I will buy them instead to save some time.

  77. Love this recipe ! You mentioned a mushroom dumpling, do you have a recipe for that one as well? My sister is veg and I would love to make a veg friendly one for dinner.

    1. Hey Kritika,
      I would highly recommend using broth. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  78. 5 stars
    been in kind of a cooking rut lately, so i made these last night to shake things up. best decision ever, these are soooo good! thanks tieghan!

  79. 1 star
    This is one of those recipes where I implore you to post a video. With 2-3 inch wrappers, there is NO way to purse them at the top, and NO way to fit 1 tbls of filling in. Those of you who are raving about this recipe, please submit your input. Ive been making dumplings and pot stickers for years and this simply DOES NOT WORK. I tried it because it seemed much less daunting than forming normal pinched potstickers, and now I’m stuck doing just that.

    1. Hey Debra,
      I am so sorry you are having issues with the recipe. If you head over to my instagram you can view a video of me making this entire recipe saved in highlights. I sure hope this helps you! Please let me know if you have any other questions. Happy Holidays! xTieghan

  80. 5 stars
    These were so amazing! Really simple ingredients, then longest part was filling the wonton wrappers but worth it. I used ground turkey because that’s all I had the the fridge and still came out well, I always add more ginger as well. Would def make again.

  81. 5 stars
    Made them today, loved it. I was skeptical about the ginger amount but I’m glad I trusted the recipe because it was just right!

  82. I made this last night and it was delicious! I folded the wontons like tortellini as it was easiest for me. So much flavour and the garlic crisp topping was amazing!!! I will definitely be making this again. Thank you for the wonderful recipe!

  83. 5 stars
    These were excellent and so tasty!! They took a bit of time to make (especially since I made the dough), but it was a great Sunday night activity. Only thing is I think I made my dough size too small and ended up with a ton of extra filling! I can’t freeze the filling because it was defrosted for this recipe.. any suggestions on what to do with the extra filling?? Maybe I’ll just make more and freeze!

    1. Hey Stefanie,
      Thanks so much for giving the recipe a try! I would make more dumplings and freeze those! xTieghan

  84. 5 stars
    Excellent recipe! Didn’t have the larger wrappers just the smaller one so I wrapped them gyoza style. Really, really tasty.

  85. 5 stars
    These were phenomenal! They were actually a bit easier than I anticipated them being. However, I will say- not all of my dumplings looked quite like dumplings- but hey they were still delicious!

  86. To keep bottom cri\spy, steam the filled wontons in the water first, dry the pan, add the sesame oil and crisp the bottoms of the wontons

  87. 5 stars
    This was fabulous! We shared this meal tonight with friends we haven’t seen in awhile (we’re all doing our best to quarantine). Big rave reviews all around. Other than caramelizing the shallots for the broth for about 30 minutes (great depth of flavor). I followed the recipe pretty much as written. The panko garlic crisp is a must, please don’t skip. The prep takes some time, but it is well worth the effort. Thanks so much for sharing with us all.

  88. 5 stars
    This was so delicious! I served it with a side of white rice, and was able to freeze have the batch since it was just for my husband and me. Will definitely be making again!

  89. 5 stars
    3rd recipe of yours this weekend! Another winner! Even made the homemade wrappers which were so much better than store bought wonton wrappers. Yum! I have been following you since you first started your blog and it just keeps getting better!!!

  90. 5 stars
    This were delicious and I loved the broth! First time making dumplings myself, and happy with the results as a first timer. I used store bought wrappers from a local Asian market, which were about 2-3 inches in diameter, and the round dumpling shape did not work for me at all. They were way too tiny, so I went for a traditional potsticker/gyoza shape instead, and they turned out great!

  91. Hi! This looks amazing! If you aren’t making dumpling wrappers, where would you suggest finding the wonton wrappers? Whole Foods?? Where do they sell these? In frozen food area? Looks so good, thank you!

    1. Hey Anna,
      You should be able to find wonton wrappers at you local grocery store or at any Asian food market. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  92. 5 stars
    We made homemade wonton wraps for this recipe and it was delicious! The ONLY thing I would change is the amount of rice vinegar. It slightly overpowered the other ingredients. But we will definitely be making this meal again.

  93. I have reread the post several times and I don’t see the recipe for the broth. Will you tell me how to make it? With all of the awesome posts, I definitely want to try it.

    1. Hey Peggy,
      The broth is made in step 3. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  94. 5 stars
    This recipe is intimidating but actually quite simple and very delicious! I had to make the dumpling wrappers from scratch (which was an exciting challenge) due to not finding them in my local grocery store. I also had a few extra mushrooms in the fridge so I added those chopped into the dumpling filling. I am looking to make your mushrooms dumplings next 🙂 Thank you for sharing !!

  95. I made your Feel Good Spicy Ramen with sweet potatoes last night (it was great!!) and have a ton of soup/broth left over. Think I can make the dumplings and serve them in that instead of making this broth?

    1. Hey Cia,
      Sure that would work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  96. 5 stars
    Tieghan!

    My girlfriend and I have enjoyed a lot of your recipes, but this was the one that had to get a comment. These were AWESOME! Totally worth it getting dumping wrappers, but have to be honest, pretty optimistic for a quick weeknight fix. Fortunately ended up with 40+ dumplings and filling to spare.

    Thanks!

  97. 5 stars
    It was delicious! My boyfriend and I made it for dinner. We loved it! It warmed us up and had an amazing flavor.

  98. 5 stars
    Heck yes these were delicious! A few of mine fell apart while cooking, but most likely due to user error. Would love if you posted your recipe for making the dough 🙂

  99. 5 stars
    I made this for dinner tonight and wow, talk about a restaurant-quality recipe! The fried sesame seeds on the bottom of the dumplings were very flavorful and the hot broth was great for a cool evening. I will definitely make this again soon. A couple of things to note for others looking to make this recipe: like other reviewers, I bought authentic dumpling wrappers from an Asian grocery store. They were 3.5 inches in diameter. The homemade wrappers used in this recipe look more like 5-6 inches in diameter and so could easily hold 1 T of filling. For the wrappers bought at an Asian grocery, they definitely will not hold 1 T of filling, they’ll comfortably hold about 1 teaspoon of filling and be more bite-sized than the ones shown here. That means that the recipe does become more labor intensive, as you’re making more dumplings, but it is still completely worth it. My package of dumplings wrappers had 50 in there and I did have filling left over since I was out of wrappers. Overall, an absolutely delicious recipe but may require tweaking depending on the exact kind of wrappers you use! Also, don’t skip the broth or the garlic crispies, the recipe won’t be the same without them! Worth the extra dishes and work.

  100. 5 stars
    WOW!
    My boyfriend said this was one of the best meals I have ever made him.
    Safe to say this was a HIT! I used pork and spinach, but think bok Choy would be even better!
    I can’t WAIT to make this again.

  101. This was absolutely delicious and the perfect thing for a cold grey day! I have lots of dumplings left over that I want to freeze. Unfortunately I already fried and steamed them. (They are wonderfully golden and crispy on the bottom) What do you suggest for reheating ?

    1. Hey Sandy,
      Sorry I have never frozen the cooked dumplings, I am unsure how they would hold up or the best way to reheat. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  102. 5 stars
    Wow! This was amazing. Perfect warm winter meal on a cold winter’s night in the mountains. Thanks you for helping me keep it fresh!

  103. 5 stars
    This might be one of my favorite of your recipes, and that is saying something because I love all your recipes! Fantastic!

  104. This recipe was so rewarding! Yes, it takes a little patience to fill the dumplings- and you eventually get the hang of it after awhile. The flavors were vibrant and tasty, with really simple ingredients. Nothing is overly complicated. I was so impressed with how these came out- they’re really delicious and perfect to make on a chilly day. My husband was equally impressed and said if these were served at a restaurant, he’d go back just for the dumplings!
    A fun way to spend the afternoon making these. Will be making them again. Thanks for sharing!!

    1. Hey Julie,
      You can freeze the dumplings before cooking. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  105. 5 stars
    So delicious. It takes a while to make especially if you have to make your own wonton wrappers (gluten free issues) but it’s amazing! So much flavor!

    1. Hey Jess,
      Yes, I think ground beef would be great! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  106. 5 stars
    This recipe was amazing – the perfect combo of crispy and spicy and the instructions made it super simple for first time dumpling makers. These are so much better than take out – fresher, less greasy and more flavorful. We will be making this again for sure ! (Accidentally posted this review initially on the chive potsticker one, Woops! Wanted to repost to the right one bc these are so good)

  107. 5 stars
    Dumplings are a bit more time intensive but let me tell you they are worth it! And this recipe was amazing – the perfect combo of crispy and spicy and the instructions made it super simple for first time dumpling makers. Will be making this again for sure ! (Accidentally posted this review initially on the chive potsticker one, Woops! Wanted to repost to the right one bc these are so good)

  108. These were so tasty. My wontons fell apart as I was taking them out of the pan but they were crowded in there. My family said it was a definite repeat.

    1. Hey Tasha,
      I haven’t tested that with this recipe, I use a Staub cast iron skillet instead. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  109. 5 stars
    Made these tonight and they were so so good! Letting them cook a little longer after they steam was key to crispy bottoms!

  110. Hi Tieghan! I tried to make these tonight and I used store bought dumpling wrappers from the Asian market that are about 3 inches in diameter and they seem TINY compared to yours. They would not close to form a dumpling even with a very small amount of filling. Are there larger wrappers that should be used? Thanks!

    1. Hey Mollie,
      I like to use homemade dough to make mine, if you are able to find large wrappers I would use those. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  111. Do you post nutritional info? I’m on a very restricted sodium diet and was wondering how much salt this has. Thanks!

    1. Hey Marina,
      Sorry I only have the estimated calorie count available. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  112. Hello! Thanks for this amazing recipe. Do you have an tutorials on how to fold the wontons this way? Thank you!

    1. Hey Veronika,
      I have a highlight saved to my Instagram! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  113. 5 stars
    By far the best thing I’ve ever made. They’re not “quick” but SOOOO easy. And if you freeze them they’re quick next time!!! Yummmm. So flavorful and filling and definitely a cozy meal.

  114. Hey Tieghan- another great recipe! I froze some of the dumplings and was wondering if you can freeze the leftover broth? I have made your recipes once or twice a week during this crazy year. So much fun!! Thanks for the inspiration!

    1. Hey Nancy,
      Yes, totally fine to do! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  115. 5 stars
    Loved this recipe!
    This was my first time making dumplings and I had to make my own dough because I couldn’t find wrappers. It worked out well!
    I used ground chicken breast next time I’d use pork or a fattier chicken it was a little dry.
    Also at the end when you toast the panko the garlic was under done so I’d probably start garlic first the add the rest. Overall a great recipe we will definitely make again!!

  116. 5 stars
    This was AMAZING! Such a fun family cooking adventure. We ended up with square wrappers (love the curbside pickup at the grocery stores…but sometimes things get switched oh well)…so we made them into potsticker shape. Came out perfectly. The filling is so delicious and the hot broth was perfect for a cold slushy day. Thanks for so many awesome meals!

  117. 4 stars
    For all the instances in the recipe instructions that say “oil” does that mean sesame oil? I got confused when the ingredients listed 5 Tbsp sesame oil but the recipe instructions make it seem like more than that is used.

    1. Hey Nadia,
      Yes, that is correct. I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  118. 5 stars
    O. M. G. Another amazing recipe!!! I sent a picture to my daughter and she drove over to eat it after we were done lol. So good. This will be a staple at our house. I made my own dumpling dough. They were simple and so good. Thank you!!

  119. 5 stars
    loved it sooooooo much!!

    servings… 2 😀

    but it was the meal. And way too delicius to leave any 😉 ut a little left over of the dumpling’s filing.

  120. 5 stars
    This might be the only recipe I’ve followed 100% in years. So amazing! Loved it so much, just bought your book <3

    1. I am so happy you loved this one, Rhandi!! Thank you for trying this! Also, I hope you love every recipe you try in my book! xTieghan

  121. 5 stars
    Made these this evening- so so yummy! I made the dumpling dough from scratch and in the future I would just buy it, as it was a little time consuming. Every part of this recipe is so good. I want to put the broth on everything!

  122. 5 stars
    I loved this recipe! Its so easy to make and tastes delicious! I pretty much followed the recipe exactly, the only thing I did differently was a little less ginger and I added chilli flakes and more sesame to the broth.
    I couldnt wait to eat it so I skipped the garlic crisp part! The sesame bottoms just make this dish.
    My picky husband also loved it so will definitely be making this again. Its a perfect weeknight dinner for cold Midwestern winters! Thank you HBH for always coming through with the best recipes

    1. Hi Shamyla! I am really glad this recipe turned out so well for you!! Thank you so much for trying it!! xTieghan

    1. Hey Aimee,
      The dumpling dough is: 2 cups flour, pinch of salt, 3/4 cups of boiling water. Mix the hot water with the flour until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. Cover the dough and let sit 30 minutes then roll is out super thin and cut 26-30 wrappers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Erin,
      You can make the homemade dumplings and sub with GF flour. I have not tested this, but I think it could work well! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  123. 5 stars
    My boyfriend made the mistake of buying large egg roll wrappers but they ended up just make even bigger dumplings! The fat from the pork almost turned them into soup dumplings and were amazing. We added some bok choy to our serving bowls and then ladled the broth on top.

  124. 5 stars
    This recipe was a big hit with my husband and I! We loved the perfect balance of ginger, garlic, and soy sauce! This one quickly went on our recipe box!

  125. 5 stars
    I made this recipe for my parents last night and it was a total hit! They called it a “5-star meal” and couldn’t stop talking about it! One thing to note, I had to adjust the amount of filling for the size of my wonton wrappers as a tablespoon was too much. We will definitely be making this recipe over and over again this winter! Thank you so much for sharing this!! 🙂

  126. 5 stars
    Made this recipe last night- loved it! Your Asian cuisine recipes are always wonderful. The dumplings were such fun 🙂 we made our own dumpling wrappers per your recipe and they worked great! One question though- it’s called spicy broth but the ingredients don’t have anything spicy. I do see your recipe for chili oil in the notes. Maybe we were supposed to add that to the broth? We froze dumplings so wondering for next time. Thanks!

    1. Hey Kelsey,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Yes, the chili oil is the spicy part. I recommend adding this to your liking:) Happy Holidays! xTieghan

  127. 5 stars
    OMG OMG OMG OMG
    My teenage daughter said “These may be the BEST dumplings I’ve ever tasted”.
    these too longer than your article suggested but MAN-OH-MAN were they worth it.
    I was on the fence about taking the time to do the spicy broth (It was a long and busy day). I’m glad I took the time… it made a HUGE difference. I had no idea a simple broth could have such flavor and complexity.
    This will be a go-to dinner for us from now on!!

  128. Tieghan, could you please share the recipe for homemade wonton wrappers? I forgot to safe it from the story you posted on Instagram. Thanks!

    1. Hey Daniela,
      The dumpling dough is: 2 cups flour, pinch of salt, 3/4 cups of boiling water. Mix the hot water with the flour until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. Cover the dough and let sit 30 minutes then roll is out super thin and cut 26-30 wrappers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  129. Oh my god.. thought I could wait till the weekend for this but I couldn’t stop thinking about it so I just made it and Oh. My. Good. God.

    I told my husband to expect to eat this all winter long. Soooo good!

  130. 5 stars
    This recipe was SO EXQUISITE I feel like I am a true chef. This meal was SO DIVINE … I know I’m using extreme adjectives but I am serious … it’s THAT wonderful. Put it this way, my husband had thirds (including my lunch for tomorrow) and I plan on going back to the grocery store tomorrow so I can make the entire meal again and this time freeze it. Thank you for this wonderful winter wish.

  131. 5 stars
    I made this tonight and it was sooooo satisfying!! So warming and delicious and full of flavor. I’m a garlic fiend so I used extra, and I didn’t have rice vinegar and it was still delicious. Another great one from you, Tieghan!

    1. Hey Sarah,
      I use Staub skillets. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  132. 5 stars
    These look gorgeous. Defintley want to try BUT just wondering…when you say ‘serves 6’ about how many dumplings is that per person?

    1. Hey Autumn,
      This is about 4-5 dumplings per person. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Keri,
      The dumpling dough is: 2 cups flour, pinch of salt, 3/4 cups of boiling water. Mix the hot water with the flour until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. Cover the dough and let sit 30 minutes then roll is out super thin and cut 26-30 wrappers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Jill,
      If you follow the recipe as is, the chicken will be cooked through. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Charlotte,
      The dumpling dough is: 2 cups flour, pinch of salt, 3/4 cups of boiling water. Mix the hot water with the flour until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. Cover the dough and let sit 30 minutes then roll is out super thin and cut 26-30 wrappers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Kim,
      The dumpling dough is: 2 cups flour, pinch of salt, 3/4 cups of boiling water. Mix the hot water with the flour until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. Cover the dough and let sit 30 minutes then roll is out super thin and cut 26-30 wrappers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  133. 5 stars
    another thing of beauty! wow, love the flavors and just the use of dumplings, will have to save this for the weekend but definitely save it since its so creative, thank you!

  134. 5 stars
    I love this. Question: How do you keep your bottoms crispy/the sesame seeds to stay on while steaming? Mine always soften up & fall off. Thanks!

    1. Hey CJ,
      After the water evaporates, I let them crisp a little longer. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

    1. Hey Diane,
      They are about 2-3 inches in diameter. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan