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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!

@halfbakedharvest

The coziest weekend dumplings #frenchonion #dumplings #cozyrecipes #easydinners #halfbakedharvest #foodtok

♬ Dancing On My Own – Radio Edit – Robyn

Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.

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Ingredients

US Customary – Metric

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. 
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Comments

  2. 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!

    Reply

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

      Reply

    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

      Reply

  4. 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.

    Reply

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

      Reply

  5. 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?

    Reply

    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

      Reply

  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.

    Reply

  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!

    Reply

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

      Reply

  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!

    Reply

  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!

    Reply

  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!

    Reply

    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

      Reply

    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

      Reply

  14. 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 😉

    Reply