You’ll love this Chicken Dumpling Filling without Cabbage!
These delicious chicken dumplings are filled with a flavorful ginger chicken mixture.
With a perfect balance of savory and aromatic ingredients, they are sure to be a hit at your next gathering or as a tasty snack.
Best of all, this recipe doesn’t include cabbage, making it a great option for those looking for a cabbage-free filling!
Chicken Dumpling Filling without Cabbage
The ginger chicken filling is the star of these dumplings.
Packed with delicious flavors, it’s easy to make and will leave you wanting more!
Here’s what you’ll need for the ginger chicken filling:
- Boneless, skinless chicken thighs or ground chicken. This recipe calls for 800g of chicken thighs or ground chicken. Whichever you prefer, make sure it’s boneless and skinless.
- Sesame oil. This aromatic oil adds a rich and nutty flavor to the filling.
- Light soy sauce. A key ingredient for that delicious umami taste.
- Dark soy sauce. This ingredient is optional, but it adds depth and richness to the filling.
- Ginger root. Fresh ginger root, finely minced, adds a zing of flavor to the filling.
- Green onion. Finely chopped green onion adds a mild onion flavor and a pop of color.
- Ground white pepper or black pepper. Choose your preference and add a touch of heat to the filling.
- Salt. Season the filling with salt to enhance the flavors.
- Honey. A touch of sweetness from honey balances out the savory ingredients.
How to Make Chicken Dumpling Filling without Cabbage
Follow these simple steps to make the chicken dumpling filling:
- Prepare the chicken. If using chicken thighs, finely dice them into small pieces. If using ground chicken, you can skip this step.
- Mix the ingredients. In a bowl, combine the chicken, sesame oil, light soy sauce, dark soy sauce (if using), minced ginger, chopped green onion, ground white pepper or black pepper, salt, and honey. Mix well until all the ingredients are evenly incorporated.
- Refrigerate the filling. Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld together.
Now you have a delicious ginger chicken filling that’s ready to be used in your dumplings!
Note: This recipe assumes you have a batch of dumpling wrappers ready to use. If you don’t, you can use store-bought dumpling wrappers instead. Remember to use perforated parchment paper liners or lettuce leaves to line the bamboo steamer when steaming the dumplings.
Enjoy your cabbage-free chicken dumplings with this flavorful ginger chicken filling!
Note: For the complete list of ingredients and directions, see the recipe card below.
Tips for the Best Cabbage-Free Chicken Dumplings
To make the best chicken dumplings without cabbage, keep these tips in mind:
- Choose good-quality chicken: Whether using chicken thighs or ground chicken, opt for fresh and high-quality ingredients. This will ensure a flavorful and juicy filling.
- Finely mince the ginger: Make sure to finely mince the ginger root to distribute its flavor evenly throughout the filling. You can use a grater or a knife to achieve a fine mince.
- Marinate the filling: Refrigerating the filling for at least 30 minutes allows the flavors to meld together and enhances the taste. This step is important to achieve a more flavorful filling.
- Season to taste: Adjust the seasonings according to your preference. Add more salt, pepper, or soy sauce if desired. Taste the filling before assembling the dumplings and make any necessary adjustments.
- Properly seal the dumplings: When filling and folding the dumplings, make sure to seal them tightly to prevent any filling from leaking out during the cooking process. Use water to moisten the edges of the dumpling wrapper and press firmly to seal.
- Steaming instructions: If you’re steaming the dumplings, line the bamboo steamer with perforated parchment paper liners or lettuce leaves to prevent sticking. Make sure to leave enough space between each dumpling to allow steam to circulate and cook them evenly.
- Cooking time: Cooking time may vary depending on the size and thickness of the dumplings. Steam or pan-fry the dumplings until the filling is cooked through and the wrappers are translucent and slightly tender.
While this recipe focuses on a delicious chicken dumpling filling without cabbage, you can still experiment with different flavors and ingredients. Here are a few variations you can try:
- Spicy Chicken Dumplings: Add some heat by incorporating finely chopped chili peppers or chili flakes into the filling mixture.
- Asian-inspired Dumplings: Add minced garlic, grated carrots, and water chestnuts for additional texture and flavor.
- Mushroom Chicken Dumplings: Mix in sautéed mushrooms, such as shiitake or cremini, for an earthy and savory twist.
- Herbed Chicken Dumplings: Include chopped fresh herbs like cilantro, parsley, or Thai basil to add a burst of freshness to the filling.
Feel free to get creative and customize the filling to suit your taste preferences!
What to Serve With Chicken Dumplings
Chicken dumplings pair well with a variety of dipping sauces and sides. Here are a few ideas to serve alongside your dumplings:
- Dipping sauces: Serve the dumplings with a classic soy sauce and rice vinegar dipping sauce or experiment with different flavors like chili oil, sweet chili sauce, or black bean sauce.
- Steamed vegetables: Steam some bok choy, broccoli, or snap peas to serve alongside the dumplings. The vibrant green colors and crisp textures will complement the dumplings nicely.
- Fried rice: Whip up a batch of fragrant fried rice with your favorite vegetables and proteins to create a complete meal.
- Asian-inspired salads: Pair the dumplings with a refreshing Asian-inspired salad, such as a cucumber salad with sesame dressing or a tangy coleslaw.
Consider these options to create a well-rounded and satisfying meal with your chicken dumplings.
If you have any leftovers or want to make a large batch of chicken dumplings in advance, here are some storage tips:
- Refrigerator: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat steamed dumplings in a steamer or microwave them until heated through.
- Freezer: If you want to freeze uncooked dumplings for future use, arrange them in a single layer on a baking sheet lined with parchment paper and place it in the freezer until the dumplings are frozen solid. Once frozen, transfer them to a zip-top bag or an airtight container. They can be stored in the freezer for up to 3 months. To cook frozen dumplings, steam or pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
Remember to label and date the containers for easy identification. Enjoy your homemade chicken dumplings whenever you have a craving!
Chicken Dumpling Filling without Cabbage
- 800 grams boneless, skinless chicken thighs or ground chicken
- 3 tbsp sesame oil
- 3 tbsp light soy sauce
- 1 ½ tbsp tbsp dark soy sauce optional
- 1 ½ inch ginger root peeled and finely minced
- 3 green onions finely chopped
- ½ tsp ground white pepper or black pepper
- ½ tsp salt
- 1 ½ tsp honey
- 1 batch dumpling wrappers or about 36 store-bought dumpling wrappers
- Perforated parchment paper liners or lettuce leaves to line the bamboo steamer
- If using chicken thighs, finely dice them into small pieces. If using ground chicken, skip this step.
- In a bowl, combine the chicken, sesame oil, light soy sauce, dark soy sauce (if using), minced ginger, chopped green onion, ground white pepper or black pepper, salt, and honey. Mix well until all the ingredients are evenly incorporated.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld together.
- If using homemade dumpling wrappers, roll out the dough and cut it into circles using a round cutter. Alternatively, use store-bought dumpling wrappers.
- Place a small amount of the chicken filling in the center of each dumpling wrapper. Moisten the edges with water, fold the wrapper in half, and firmly seal the edges, pleating as desired.
- If steaming the dumplings, line a bamboo steamer with perforated parchment paper liners or lettuce leaves. Place the dumplings in a single layer inside the steamer, leaving some space between each dumpling to allow steam circulation.
- Steam the dumplings over boiling water for about 10-12 minutes or until the filling is cooked through and the wrappers are translucent and slightly tender.
- If pan-frying the dumplings, heat some oil in a non-stick skillet over medium heat. Place the dumplings in the pan, making sure they don't touch each other. Cook for about 2-3 minutes until the bottoms are golden brown. Add water to the pan, cover, and cook for an additional 5-6 minutes until the dumplings are fully cooked and the water has evaporated.
- Remove the dumplings from the steamer or skillet and serve hot. Enjoy with your favorite dipping sauce.
- These can be customized by adding other ingredients such as chili peppers, garlic, mushrooms, or fresh herbs.
- Adjust the seasonings according to your taste preferences.
- Leftover dumplings