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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.
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.
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!
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.
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.
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.
Looking for other Asian inspired weeknight dinners? Here are my favorites:
30 Minute Thai Peanut Chicken Ramen
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
Servings: 6
Calories Per Serving: 1690 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground chicken or pork
- 2 tablespoons fresh grated ginger
- 1 clove garlic, minced or grated
- 2 cups roughly chopped spinach or bok choy
- 2 tablespoons plus, 1/4 cup low sodium soy sauce or tamari
- black pepper
- 24-26 round dumpling or wonton wrappers
- 1/4 cup plus, 1 tablespoon raw sesame seeds
- 3-4 medium shallots, thinly sliced
- 3 cups low sodium chicken broth
- 2 tablespoons rice vinegar
- 5 tablespoons sesame or olive oil
- 1/2 cup Panko breadcrumbs
- 4 cloves garlic, thinly sliced or smashed
- crushed red pepper flakes use to your taste
- green onions for serving
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.
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! 🙂
Hey Alex,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
I made these last night along with your wonton soup recipe and it’s a new house favorite!!! Thank you!
Hey Mallory,
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
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! ??
Hey Ali,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
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!
Hey Kasey,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
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
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
This was SO good! Husband and I both went back for seconds. Love the crunchy topping!
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
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!
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
made this tonight. freaking amazing. Thanks for sharing!
Hey there,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
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
Hey Natalie,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
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!
Hey Erin,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
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!
Hey Summer,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
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!
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
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!!
Hey Leslie,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Loved this recipe, and served it to my daughters. Question: Where do you find round wonton wrappers? I can only find square ones. ?♀️?♀️
Hey Liz,
Thanks so much for making the recipe, I am so glad it was enjoyed! I make my own wrappers:) xTieghan
Can you provide the recipe to make the wrappers? Also, how large do you roll them out to? The store bought wrappers don’t look any where near large enough for these dumplings.
Hi Dianna,
Here is my recipe for homemade dumpling wrappers:
2 1/2 cups flour + 3/4 cup water, stir, let sit 20 minutes
I usually roll them out 3 inches. I hope this helps! Let me know if you give this recipe a try! xx
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!!!
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