Sesame Chicken Dumplings

There’s something deeply satisfying about biting into a perfectly seared, juicy dumpling — crispy on the bottom, tender on top, and bursting with flavor inside. These Sesame Chicken Dumplings check every box: savory, juicy, golden-crisp, and paired with an addictive spicy sesame soy sauce that takes them to the next level.

This recipe adds a few unique upgrades: shiitake mushrooms for a rich umami layer, a spoonful of ginger-scallion oil folded into the filling, and a dipping sauce that brings just the right kick.

Whether you pan-fry them for crispy bottoms, steam them soft, or freeze them for later — this is your go-to dumpling recipe for cozy dinners, parties, or meal prep.

Why You’ll Love This Recipe:

Crispy, juicy, and full of flavor

1. Easy to make ahead and freeze

2. Packed with fresh garlic, ginger, and sesame

3. Dipping sauce = spicy, tangy, sweet perfection

4. A fun cooking project with big payoff

Final Thoughts:

These Sesame Chicken Dumplings are packed with flavor, crispy on the outside, and juicy in the middle. With a hint of ginger-scallion oil and a spicy sesame soy dip that steals the show, they’re the kind of meal that feels fancy — but is totally doable on a weeknight.

Make a big batch, freeze what you don’t eat, and enjoy dumpling happiness anytime.

Yield: 30 dumplings (4-6 servings)

Print

With ImageWithout Image

Sesame Chicken Dumplings

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

There’s something deeply satisfying about biting into a perfectly seared, juicy dumpling — crispy on the bottom, tender on top, and bursting with flavor inside. These Sesame Chicken Dumplings check every box: savory, juicy, golden-crisp, and paired with an addictive spicy sesame soy sauce that takes them to the next level.

Cook modePrevent screen from turning off

Ingredients

For the Filling

• 1 lb ground chicken (or ground turkey)
• ½ cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
• 3 green onions, finely chopped
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil (for ginger-scallion oil)
• ½ teaspoon chili flakes (optional)
• Salt and pepper to taste
• 30–35 round dumpling wrappers (or square, trimmed)

For Pan-Frying

• 2 tablespoons oil (vegetable or avocado)
• ¼ cup water (for steaming)

For the Spicy Sesame Soy Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or chili garlic sauce
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame seeds
• 1 tablespoon chopped green onions

Instructions

1. In a small skillet, heat 1 tablespoon neutral oil until shimmering. Add green onions, ginger, and garlic. Sauté for 30–60 seconds until fragrant. Let cool slightly.
2. In a large bowl, combine ground chicken, mushrooms, soy sauce, sesame oil, chili flakes (if using), and the cooled ginger-scallion oil. Mix until fully incorporated but don’t overwork.
3. Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and wet the edges, then fold and crimp as desired to seal.
4. Pro tip: You can pleat in a crescent shape, fold in half-moon, or just press flat — they all taste amazing.
5. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add dumplings flat-side down in a single layer. Sear until bottoms are golden, about 2–3 minutes. Add ¼ cup water, cover, and steam for 4–5 minutes or until filling is cooked through. Remove lid and cook uncovered for 1 more minute to re-crisp bottoms.
6. Stir together all sauce ingredients in a small bowl. Taste and adjust spice, sweetness, or tanginess to your liking.
7. Serve dumplings hot with a generous drizzle or side of dipping sauce. Garnish with more green onions or sesame seeds.

Notes

Freeze it: Line uncooked dumplings on a baking sheet, freeze until solid, then store in bags. Cook straight from frozen — just add 1–2 minutes to the steam time.

Make it vegetarian: Swap chicken for finely chopped tofu and extra mushrooms.

Steam or boil: You can skip pan-frying and just steam or boil for softer dumplings.

Double the sauce: You’ll want extra for noodles, rice bowls, or veggies!

Nutrition Facts

Calories

66

Carbs

5 g

Cholesterol

14 mg

Fat

3 g

Fiber

0 g

Net carbs

5 g

Protein

4 g

Sat. Fat

1 g

Sodium

154 mg

Sugar

0 g

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