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Homemade Sesame Ginger Dumplings in Chili Oil. Best for nights when you’re craving spicy, warming, dumplings, but want something healthier and made at home. Easy homemade dumplings with two filling options…sweet-spicy roasted squash and chicken or pork. Toss the dumplings up in a garlicky chili oil just before serving. These dumplings are a fun and healthy dinner to make any night of the week. So delicious, spicy, saucy, and perfectly warming for fall.

Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

It’s dumpling day! I’ve been wanting to make dumplings in chili oil for the longest time. I waited and waited for no good reason. But today, we have dumplings and they’re just as delicious as you might imagine them to be.

Just like your favorite restaurant, but homemade.

This recipe comes with not one, but two filling options. I just couldn’t decide between a sweet-spicy roasted squash filling and a gingery chicken filling. I decided to test out both recipes to see which I enjoy more, but in the end, I loved them both so much!

So, I thought, why not share two fillings? This was you can mix and match or just make the filling you’ll enjoy the most!

Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

Here are the details – let’s talk fillings

First up, my personal favorite filling, sweet autumn roasted squash. You can use acorn or butternut squash, both are great.

Toss the squash up with ginger and cayenne. Add some honey to help pull out the natural sweetness in the squash. Then roast until the squash is super tender and flavorful.

You’ll give the squash a light mash with a fork, then add in soy sauce for that salty umami flavor. It’s a little different, but so delicious!

Now the chicken. This is my go-to filling for dumplings. It’s a mix of ground chicken (or pork), ginger, garlic, green onions, and soy sauce.

Super simple, but that’s all you need!

Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

Assemble

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 truly authentic dumplings.

Assembling is easier than you’d think. I chose to fold the dough into half-moons, then just pinch them to seal at the top.

Nothing fancy. Don’t stress about making these look perfect. Each little dumpling is unique and cute in its own way!

Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

The chili oil

Yes, you NEED this oil. It’s really the reason I made the recipe. It’s the perfect finishing touch to these dumplings. Think a little spicy, a little garlicky, and made with caramelized shallots, which make these even more delicious.

This chili oil is simple too! Just simmer everything together in sesame oil until the oil is super fragrant with garlic and shallot scents in the air. Then add plenty of chili flakes. Well, that’s what I do, add them to your liking.

To serve, boil off the dumplings. Then simply toss them in that warm chili oil and serve with toasted sesame seeds on top!

I can’t tell you how much I love this recipe, DELICIOUS.

Here’s a tip, make the dumplings in bulk over the weekend or whenever you have time. Then freeze what’s leftover for the quickest, easiest lunch or dinner…any day of the week. To reheat the frozen dumplings, simply boil as directed above and toss them in the chili oil.

Perfect fall dinner. Our nights are so much longer these days. Sometimes it’s actually nice to be able to spend a little extra time in the kitchen preparing 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!

Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

Looking for other dumpling recipes? Here are a few ideas: 

Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce

Lastly, if you make these Sesame Ginger Dumplings in Chili Oil 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 Ginger Dumplings in Chili Oil

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6

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

Squash Dumplings

Chicken Dumplings

Chili oil

Instructions

  • 1. To make the Squash Dumplings: Preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, ginger, cinnamon, cayenne, and honey. Bake for 25-30 minutes, or until tender.
    2. Peel the squash skin away from the acorn squash and add the squash to a bowl. Add the soy sauce to the squash and mash together.
    3. To make the Chicken Dumplings: combine all ingredients in a bowl.
    4. To assemble the Dumplings: spoon 2 teaspoons 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 to seal. Repeat with the remaining filling.
    5. To make the chili oil. In a medium skillet, combine the sesame oil, garlic, shallot, and bay leaf. Cook over medium heat until the garlic turns golden. Remove from the heat and stir in the chili flakes. Season with salt.
    6. Bring a large pot of salted water to a boil. Boil the dumplings until they float, 3-4 minutes. Toss the warm dumplings in the chili oil. Serve topped with green onions and sesame seeds.

Notes

Calories for Squash Dumplings 200
Calories for Chicken Dumplings 308
Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com

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Comments

  1. 5 stars
    I made these with ground chicken for dinner tonight. They were honestly AMAZING! I was SO confused about cooking the chicken before or after boiling the dumplings. There are so many conflicting directions in the reviews lol. Out of laziness/hunger I decided to not cook the chicken beforehand as that’s how I originally read the instructions. I just took my meat thermometer and checked the temperature of a few dumplings after they came out of the water. The meat was completely cooked to a safe temperature after 3-4 minutes of boiling so hopefully that can give some insight. Also, I debated steaming them per some of the reviews, but out of hunger AGAIN I went with boiling them and I have no regrets. They did not seem mushy at all so idk what these other reviews did that I didn’t. 10/10 🙂

    1. Hey Annie,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

  2. I’m so excited to find a good dumpling recipe for a vegetarian that has a mushroom alternative! Am I able to make the dumplings ahead of time and freeze them? If I do, how would use them after they’ve been frozen?

    1. Hey Kathleen,
      You bet, you can totally freeze these once assembled, to cook allow them to thaw and then follow the recipe as is. Please let me know if you have any other questions! xTieghan

  3. 5 stars
    I love Chinese dumplings but had never made my own. I’ve been spoiled by amazing dumplings in my former home cities of San Francisco and New York but after several attempts in my current town I’ve realized I will need to fend for myself. Not only is this recipe delicious but it boosted my kitchen confidence. Thank you, Tieghan!
    We like it hot here so for us 3 T chili flakes was perfect for the oil – I used a combo of pork and chicken and did not cook the meat before wrapping it in the dumpling skins – Instead of boiling I steamed the squash dumplings and did a little pan sauté with a few tablespoons of water, basically also steaming, for the meat ones. Perfection!
    The only thing better than eating these last night is knowing I have more for breakfast today and several other meals when the craving hits again, which will be soon!

    1. Hey Peri,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. Thanks for sharing what worked well for you. I hope you have an amazing week! xTieghan

  4. Very yummy. Loved the sesame oil sauce. I tried a few boiling and then I also steamed some in my ‘always’ our place pan. I actually preferred the taste of the ones I steamed in a pan with a steaming option. I made both and the chicken cooked fully through with the steaming in a steam pan/pot just as well as when they were boiled. When I boiled the dumplings, I noticed that the filling came out of a few. That did not happen in a steam pan. Also, I did do 4 minutes in a steam pan.

    I wonder if these would also work in a insta-pot on the ‘steam’ function.

  5. 2 stars
    This is the first recipe of HBH that I’m not crazy about, but I did have a couple substitutes. I didn’t think the filling had much flavor. I used fresh ginger instead of ground ginger, could that have been why? The chili sauce was a miss for me too. I feel like there should have been a liquid other than just sesame oil in it because I did not like the taste. I used toasted sesame oil, could that have been a factor?

    Couldn’t find dumpling wrappers so I used egg roll wrappers. Don’t recommend that substitute. I made the dumplings too big because of it since egg roll wrappers are larger and after boiling and taking them out of the water, they all completely fell a part.

    1. Hey Christina! Thanks so much for giving this recipe a try, I’m so sorry it didn’t turn out the way you hoped! The substitutes could have had something to do with it, but I’ve never tried this recipe with those ingredients so I’m not too sure! So sorry again xTieghan

  6. 4 stars
    Taste wise, these are delicious. I combined the pork and squash recipes together. The chili oil is spicy, but delicious.

    Execution is flawed, however. Boiling these even for a few minutes turned the wrappers into mush and everything fell apart. Next time I plan to cook them like I would potstickers. I think steaming in a skillet with water and oil would be the best approach.

    1. Hey Alyssa! Thanks so much for trying out this recipe! I’m so sorry that it didn’t turn out the way you hoped, and thanks for the feedback! xTieghan

  7. 3 stars
    I LOVE your recipes but this one was a miss for me, too. The flavors were all there, and delicious, but mine also turned out like mush. I boiled for 4 minutes, maybe it was too long? I was worried the pork wouldn’t be cooked if I boiled any less. Regardless, looking forward to trying my next HBH recipe!

    1. Hey Stephanie, I’m so sorry this recipe didn’t turn out the way you’d hoped! I would maybe cook the meat first and then boil for less time if you’re feeling like they’re mushy! Thanks for the feedback! xTieghan

  8. 5 stars
    I finally got around to making this today. I have made dumplings in the past that have always been great. I made the pork version of these dumplings. I noticed you use ground ginger as I have always used fresh. I think the ground ginger was key as it has a deeper flavor. I got more than 30 dumplings which was great as I know these will freeze well. I did make the sesame chili oil it was not a favorite for dumplings, however I will save it for another use. I have seen you mention homemade egg rolls, do you have a recipe posted? If not, is that something you would be willing to post? I have made egg rolls many times before and I feel like I am missing something. After using the ground ginger in this recipe it makes me wonder if that is what I need to use in my homemade egg rolls. What do you add to your egg rolls? As always your recipes are wonderful and I appreciate all that hard work you put into them.

    1. 5 stars
      I forgot to mention in my comment that these were excellent and I would not change a thing to dumpling recipe. I can’t wait to try the squash version,

  9. 3 stars
    i did the squash filling and had way too much filling left over after making 30 dumplings, you can definitely cut down the recipe to 1 acorn squash. if you cut your squash into thick chunks i would roast it even longer to ensure the skin will peel off more easily. i ended up boiling them and then pan-frying them in the chili oil. i did not use anywhere near that amount of chilli flakes and still found this sauce to not be satisfying enough- i realized i wanted a more traditional soy dipping sauce. all in all came out pretty well and is definitely worth making, fun experience!

    1. 1 star
      Okay I have loved some recipes in the past so thought I’d give this a try too. I will say, I am no professional cook but boiling just is not the move. Literal mush. And from the other posts, the oil is likely to burn in all of 0.02 sec on low heat. Like I said.. typically love some HBH but this is not the move for me :/

  10. 2 stars
    I made the squash dumplings! Once the (acorn) squash was roasting I was in heaven, everything smelled so good. I could only find wonton wrappers, so I assembled dumplings with those. I made the chili sauce as written, and 1-3 TABLESPOONS of red pepper flakes is way too much. Holy spicy. Also, once I boiled mh dumplings, they became…much. We actually tried pan frying them in the sesame oil concoction and it was …still not happening. Too much oil and spice. And my husband loves spice and he was like, did you read that correctly on the recipe?! I have no idea what I would change…not sure boiling is the best method? Maybe a quick fry when they are raw?

    1. Hi Kendall! I’m so sorry this recipe didn’t turn out the way you hoped! Is there anything you did differently? I’m so sorry if it was too spicy! Let me know how I can help, and thank you for the feedback! Have a great day xTieghan

  11. Hi! This is listed as a vegan recipe but there is honey in the ingredients. Is there a good substitute? Thank you! I love your recipes.

  12. Hi!
    Do you think I could prefill the dumplings and keep them covered in the fridge overnight ~ 24 hours? Or would they get too squidgy? I have a very small freezer so its not my best option. My other option would be to just pre-make the filling and then assemble the next day prior to cooking, but I like to to try and streamline my weeknights as much as possible. Thank you ! <3 love your blog

  13. 5 stars
    These dumplings are amazing! I was hesitant about the squash filling but I actually think that was my favorite – even my husband who is very much a meat and potatoes guy preferred the squash. I added shredded carrots to my chicken ones. Someone below mentioned burning the sesame oil – I had this same problem! I even had my pan on low heat and was trying to be very conscious of not burning but it happened anyway. I ended up making my own sauce with store-bought garlic chili sauce, soy sauce, and a dash of toasted sesame oil, it was delish! Will definitely make these dumplings again 🙂

    1. Hi Jordan! Thanks so much for trying out this recipe! I am so sorry that the sesame oil didn’t work out! Let me know if you have any more questions. xTieghan

  14. 5 stars
    Great recipe! Both the chicken & squash were equally delicious but man on man that sauce was delish!

  15. 5 stars
    I made BOTH the dumpling fillings – the squash I picked ended up making a ton of filling! They both taste SOOOOOO good. This is the perfect dish for fall. Thank you!

  16. 4 stars
    The flavor of these were great and everyone loved them. A bit time consuming to make the dumplings then boil but worth it. Definitely will make them again.

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

  17. 5 stars
    I prepared the ground pork version, added chopped mushrooms to the filling and they were phenomenal. Thank you for sharing this amazing recipe!

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

  18. 5 stars
    Great recipe, thank you! I made the ground pork version and added some dried coriander and white pepper to the filling. It was yummy and I can’t wait to try it with squash next time 🙂

    1. Hey there,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. Hey Colleen,
      You will want to freeze the dumplings uncooked:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  19. For the chili oil, please denote whether it is raw sesame or toasted sesame oil. Confusion could really mess up an otherwise great recipe.

    1. Hi Paul,
      You will want to use raw sesame oil. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. I didn’t read this in time and used toasted sesame oil…We it alter the taste considerably.I made the chilli oil ahead if time and I am about to make the squash wontons.
        Your advice is needed.
        Thank you!
        Yolanda R.

    1. Hi Alison,
      Please follow the recipe as written and add the raw filling to the wrappers. The meat will cook when steaming the dumplings. I hope you love the recipe!! xTieghan

      1. Hi! I want to make the chicken ones and in one reply you said add raw chicken filling and then the other says cook before. Can you clarify? I felt like cooking before would make more sense since it’s chicken. But how would I do that if I cook them before?
        Thanks!

  20. 5 stars
    We loved these (just finished eating them…haven’t even put away the leftovers yet!)

    I did add fresh ginger and maybe a teaspoon of lime juice to the filling. Otherwise, stuck to the recipe- the chili oil is awesome!!!

  21. I am in some temporary living with my family since we’re in the middle of a move, and this was my first time cooking on a new (old) stove top, so I don’t know if it was not knowing the heat of the burners that or if I just didn’t understand how much lower the smoke point was of sesame oil, but I feel like I turned away to write a text message and when I turned back I think I had burned the sesame oil! Big bummer! So my question is – is it the smoke point of the oil do you think? Does sesame oil burn faster than olive, vegetable, etc.?

    1. Hey Sarah,
      So sorry to hear this! How high was your heat? You definitely want to keep an eye on the sesame oil. xTieghan

      1. I had it on medium but I’ve since learned this stove is the fire of Hades! Medium is way too much. That plus the more delicate oil did me in! They were still great though

  22. 4 stars
    Just made these for dinner tonight and they were amazing! I made the chili oil a little to spicy, but definitely a sauce I want to perfect!

  23. We made these last night, and oh my goodness, they were delicious! We made them with all ground chicken, and quite honestly, it was so easy and tasty that I’m not sure I ever want to purchase dumplings as take out when we order sushi ever again 🙂 We opted for 1T of crushed red pepper in the chili oil, but I think we’ll cut that in half next time or make a soy-based sauce like your sister enjoys.

    This is the 3rd recipe of yours we’ve made in two weeks, and not one has disappointed! So glad we stumbled across your IG account 🙂

  24. For the chicken dumplings: do you put the filling in the wrapper raw? Does the ground chicken mixture really cook inside the wrapper in 3-4 mins?

    1. Hey Liz,
      No need to cook the meat, since it is such a small amount the meat while cook while the dumplings are steaming. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. I’m confused . In 2 comments you say to cook the chicken before, but in 2 other comments you say to add in the raw chicken since the amount is so small… which one should I do?

  25. SOOO GOOD! My store only had the smallest round wrappers so I had to make a full day out of it… making both the chicken and the squash… but both were amazingly delicious! If you have the time, MAKE THEM!😀

    1. Hey Katie,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  26. I am making these with ground pork. Does the pork cook sufficiently just with the boiling or should I be cooking the pork first?

    1. Hi Colleen,
      No need to cook the pork first, you can follow the recipe as is. Please let me know if you have any other questions! xTieghan

  27. 4 stars
    Hello! First time poster, long time reader. I made this last night – both the meat and the squash and it was very good. I made some modifications, because we like SPICE. I thought the meat one lacked a tiny bit of flavor. Instead of boiling, we steamed the dumplings for 8 minutes. Think it brought the flavors together nicely. Thanks for the recipe. It’s a keeper!

    1. Hi Tara,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    1. Hey Marie,
      You bet, you can keep in the fridge for a few weeks. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Sandra,
      Yes, that would probably be best. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  28. 5 stars
    My 16yo requested we try this for dinner. I wasn’t sure about my husband….he was watching my very close while making it. I had to explain to him that this was simply noddles with meat on the inside. He was very apprehensive until he tried one of the first ones out of the water and into the oil. He ended up having 2 large helpings and said I could make it again. I used wonton wrappers due to availability. I also used lamb because that was what I had thawed. Served it with rice (for my husband) and carrots fresh from the garden. Excellent. My 10yo loved it as well but my 5yo was afraid to try it…PBJ for him…maybe next time.

    1. Hey there,
      Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend🍁 xTieghan

      1. Hi! Perhaps a silly question – do I cook the ground pork/chicken first? Or does the mix go raw into the wrappers? Thanks!!

        1. Hi Marion,
          The meat is going to go raw into the wrappers, it will cook when the dumplings are steaming. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

          1. 5 stars
            Made these last night. AMAZING!!!!! Followed the recipe exactly and they turned out beautifully. And so easy to make!!!

          2. Hey Marion,
            Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    2. Can you share your recipe for the wonton wrappers? I always make homemade wrappers, but have to go elsewhere for the recipe since it isn’t included. Thanks!

      1. Hi Andrea,
        Here is my recipe for wonton wrappers:
        2 cups flour, pinch of salt, and 3/4 cup of boiling water. Mix the hot water with flour and salt until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. It’s really easy. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers. Use as directed:) Please let me know if you have any other questions! xTieghan
        Please let me know if you have any other questions! xTieghan

    1. Hey Kat,
      I do have a homemade recipe and I think using GF flour should work well for you:
      I use: 2 cups flour, pinch of salt, and 3/4 cup of boiling water. Mix the hot water with flour and salt until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. It’s really easy. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers. Use as directed:) Please let me know if you have any other questions! xTieghan

  29. I have to try making this either this weekend or next week. Thank you so much!!!! I love dumplings and never thought they’d be this easy to make. They’re like little empanadas lol!

    Now I know you do not make those amazing instagram videos and not post them here or on youtube right? Am I missing it?????

    1. Hey there,
      I hope you love the recipe!! Unfortunately, the videos from IG do not convert correctly to the site. So sorry!! xTieghan

  30. 5 stars
    I made the squash version today- thanks for a vegan friendly recipe! It was so incredibly delicious (I used wonton wrapped because that’s what I had). I thought the squash would be too sweet, but it totally works. Thanks for a great recipe!

    1. Hey Michelle,
      Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend🍁 xTieghan

  31. The times you quote to make a recipe are VERY deceiving. I’m an older seasoned cook, and to state that this only takes 30 minutes to prep, when you have to cook the squash for 25-30 minutes alone (before getting started doing the rest), is lunacy.

    I know you must think no one will make the recipes if you are honest with the prep times, but I can’t be the only one who is having this issue. I made one of your shrimp dishes last night, where you quoted 15 minutes prep time for the entire dish, yet it took me 20 minutes to peel and devein all of the shrimp, alone! The dish took more like 1 hour and 15 minutes to complete. The flavor is good, but please be honest with the prep and cook times! My husband doesn’t want me to make any more of your dishes, as this has been a pattern for ALL of your meals.

    1. Why did you not purchase peeled and deveined shrimp? I’m confused.

      I have no problem making 90% of these amazing recipes in the prescribed time! 🙂

    2. Generally prep times only include active prep, not the times when you’re hands off/waiting for things to roast. That falls into the cook time. Also you can’t fault Tieghan for your choosing to buy shrimp that you had to peel and devein yourself

    3. Hi Sharon,
      So sorry my recipes are taking you longer to make than stated. The times really are just a guide and what I found I was able to make the recipe in. Everyone works differently in the kitchen and may have some interruptions. As for the shrimp, the recipe calls for peeled and deveined shrimp-so that was not included in my timing because I already purchased them that way. I hope this makes sense. Have a lovely weekend! xTieghan

  32. Hi! For the chili oil should we used toasted sesame oil or untoasted? I’m thinking toasted would be way too strong for that much oil? Thanks for another amazing looking recipe!

    1. Or you could just stop following her all together because It’s not like she’s deliberately lying. Either use your own experience with baking times, etc or use someone else’s recipes.

    2. Hey Alyssa,
      I did not use toasted sesame oil, I just used regular. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. In the blog post above the recipe, she states that you can prep them and freeze them. Then you boil them when ready and toss in chili oil 🙂 this is what I am wanting to do as well!

    2. Hey Gracie,
      You bet! I would assemble the dumplings, freeze, and then you can steam from frozen:) I hope you love this recipe, please let me know if you give it a try! xTieghan

  33. I hope this is not a stupid question but I’ve never made dumplings before……do you stuff them with the raw chicken or do you cook it off first?

    1. Hey Kynn,
      The meat is going to cook when the dumplings are steaming, you can follow all of the instructions as is. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Deb,
      Do you mean the wonton wrappers?
      I use: 2 cups flour, pinch of salt, and 3/4 cup of boiling water. Mix the hot water with flour and salt until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. It’s really easy. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers. Use as directed:) Please let me know if you have any other questions! xTieghan

    1. Hey Alexandra,
      You do not need to pre-cook the chicken, since it is such small amount, the chicken will fully cook in the dumpling wrappers. I hope you love the recipe! xTieghan

    2. Hi Alexandra, I experimented making these dumplings with rice paper sheets last night (my family is gluten free)! I used the squash filling and rolled into rice paper sheets. Boiling and steaming did not work as the rice paper is too delicate, but frying the dumplings in some vegetable oil worked really well! I fried them in small batches (was a bit messy and took some time) but the result was delicious.

    1. Hey Annie,
      So sorry, I really think rice paper sheets would be too delicate for this recipe. Please let me know if you have any other questions! xTieghan

    2. Hi Annie, I experimented making these dumplings with rice paper sheets last night (my family is gluten free)! I used the squash filling and rolled into rice paper sheets. Boiling and steaming did not work as the rice paper is too delicate, but frying the dumplings in some vegetable oil worked really well! I fried them in small batches (was a bit messy and took some time) but the result was delicious.

  34. I need to use up some butternut squash and have some Wonton wrappers in the freezer. This recipe is just what I need.

    1. Hey Jolene,
      I cut my squash into slices and toss with the seasonings on the baking sheet. Please let me know if you have any other questions! xTieghan

    1. Hey Donna,
      If you plan to finish them the same day, I would just keep covered in the fridge. I hope the recipe turn out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Leanne,
      The recipe should make about 24-26 total dumplings. You can make them all chicken or half chicken/half veggie. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Samantha,
      I would serve these alone, but egg rolls would be great, even a salad! I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Hey Erin,
        Sure, I bet the steamer will work well for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

    1. Here’s a tip, make the dumplings in bulk over the weekend or whenever you have time. Then freeze what’s leftover for the quickest, easiest lunch or dinner…any day of the week. To reheat the frozen dumplings, simply boil as directed above and toss them in the chili oil.

      This was under the chili oil description.

    2. Hey Frances,
      You bet, I would freeze up to 3 months. I hope you love this recipe, please let me know if you give it a try! xTieghan

  35. I never made dumplings but I am excited to try these out. Does the chicken or pork get pre-cooked in anyway before it gets mixed with the other filling ingredients?

    1. Hey Susan,
      Nope, the meat will cook while the dumplings are cooking. I hope you love this recipe, please let me know if you give it a try! xTieghan