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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.


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: 1690 kcal

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



  • 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! 


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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    1. Hi Debbie,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan

  1. 5 stars
    These were DELICIOUS!!!! Curious about cooking filling ahead of wrapping them… would they turn out the same ? What are your thoughts?

    1. Hey Lillian,
      Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! Totally, you can assemble these ahead of time and freeze them. xT

  2. 4 stars
    Love this recipe. But PLEASE layout the ingredients in a better format. There’s currently double ingredients for example garlic, as it’s needed for different parts of the recipe. Please label accordingly!

    1. Hey Lucy,
      Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  3. 5 stars
    My family of picky eaters devoured these! My 14 year old daughter helped me stuff the wontons. We had fun doing it together. Thank you for another great recipe!

  4. 4 stars
    I loved making this dish for my family. I was a little nervous as it was my first time making dumplings, but they turned out SO good and bonus- my husband and three teenagers were very impressed this was home made. Another successful HBH recipe that I will definitely make again. Thanks Tieghan!

  5. 5 stars
    It was so delicious! The broth was so flavorful, and the soft dumplings with the crispy sesame encrusted bottom was amazing! My husband and I loved it!

    1. Hi Holly,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hey Sam,
      Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! I would say 3-4 days. xxT

  6. 5 stars
    This recipe is absolutely one of the best! My family devoured it in minutes! Also, I didn’t think it was complicated at all. The broth is so delicious I have made just the broth and added ramen noodles to it. The sesame seeds on the bottom add a fun texture to the dumplings. I make dumplings often but these were the best, the broth gives them that soup dumpling feel! I love it. Great for a cold night dinner!

  7. 5 stars
    So yummy and flavorful!! I would order this from a restaurant. Haven’t found a half baked harvest recipe I don’t like! Fun to try new things 🙂

  8. This is one of my absolute favourites. I made a vegetarian version subbing in tofu and mushroom broth, and it was still extremely tasty ??

  9. I’ve made these dumplings twice now and they are amazing! It’s like eating in a restaurant. The flavorful broth is perfect with the delicious dumplings. I used pork as you suggested and followed the recipe exactly. I will make again for a Chinese New Year dinner. I love spending time in the kitchen and these dumplings are totally worth the time.

    1. Hi Kathleen,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  10. 5 stars
    My sister and I made these over Thanksgiving. I cannot even put into words how amazing this turned out. We both agreed it was one of the best home-made recipes we have ever had. We absolutely loved it! Do not skip on the garlic crisps! The only thing I would say is that this can be time consuming because of assembling the dumplings– but that’s what makes it fun!

    1. Hi Lauren,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  11. 5 stars
    These were incredibly delicious!! My partner could not stop raving about them and went back for thirds. Used minced carrots instead of Bok choi and it worked great. The sesame seeds and garlic Panko crisps add a lovely crunch to the dumplings, and the broth makes them so hearty. Perfect meal for December 27, after all the cheese and butter-rich Christmas meals. The chili oil is a must!