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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.
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.
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!
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.
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.
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.
Looking for other Asian inspired weeknight dinners? Here are my favorites:
30 Minute Thai Peanut Chicken Ramen
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
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.
Watch the How-To Reel
Ingredients
- 1 pound ground chicken or pork
- 2 tablespoons fresh grated ginger
- 1 clove garlic, minced or grated
- 2 cups roughly chopped spinach or bok choy
- 2 tablespoons plus, 1/4 cup low sodium soy sauce or tamari
- black pepper
- 24-26 round dumpling or wonton wrappers
- 1/4 cup plus, 1 tablespoon raw sesame seeds
- 3-4 medium shallots, thinly sliced
- 3 cups low sodium chicken broth
- 2 tablespoons rice vinegar
- 5 tablespoons sesame or olive oil
- 1/2 cup Panko breadcrumbs
- 4 cloves garlic, thinly sliced or smashed
- crushed red pepper flakes use to your taste
- green onions for serving
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.
This post was originally published on November 30, 2020
This was amazing! I’m making it again this weekends when some family visits. Do you recommend another dish that would pair well with this though?
Hey Alyssa,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! I prefer to serve this by itself. xTieghan
This recipe was amazing. One of my favorite Asian dishes i have ever had. Very light and refreshing while also hearty and fills that “soup” “comfort food” need that we all have in the winter. 10/10 will be making this a regular thing at our house.
Hey Taylor,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
These were fabulous! Preparing and sorting everything ahead of time helped ensure everything was cooked accordingly; letting the broth warm while all of the dumplings were steamed set the aroma for the meal. My only issue I encountered was the amount of broth. I halved the recipe (throughout) but barely had enough broth for the first 12 dumplings. Any suggestions?
Hey Valerie,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Depending how much broth you like you can always double that amount. Happy Sunday! xTieghan
hi@ do you need to roll the wrappers out on a floured surface?
Hey Acacia,
Yes, that works best! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Such a delicious recipe, and I was so proud of myself when I finished! Tastes so much better than my favorite takeout!
Hey Lisa,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
So yummy! Picky husband and 11 month old both loved! Thank you
Hey Courtney,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Another great recipe!
I was worried the chicken would not be cooked properly, but that was no problem. I used spinach as I couldn’t find bok choy, and I used white wine vinegar instead of rice vinegar, and just added a little sugar. The only mistake I made was that I accidentally bought sesame seeds with shells on. Next time I will make sure to buy shelled seeds..
I also recommend using chili oil!
Wil definitely make this again. I left some in the freezer for later.
Hey Henry,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Wow wow! This was so good! Very garlicky and rich – I even thought the dumplings were just as good without the broth. Highly recommend!
Hey Adrienne,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
This meal ROCKS! I have tried quite a few of the HBH recipes and this is my favorite by far! I’ve already made it 3 times and it is definitely in my dinner rotation now!
Hey Kristin,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
I made this tonight and it was so so delicious! I sent the recipe to all three of my grown kids as they love to cook and I think they will love it too! I can’t wait to have the leftovers for lunch tomorrow ?
Hey Helen,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
I was really delighted this turned out to be full of flavor! Personally I thought it could be heavier in ginger so my tablespoons of it were heavy handed. My only debacle was that mine didn’t seem as full of filling once cooked. It was mostly air and some cooked filling. I’m thinking either I shouldn’t have used the base of the bok choy (thicker white part) because it cooked down in size or I should opt to use homemade dumpling wrappers rather than the store bought wrappers. Needless to say they were so tasty and I will be making these again!
Also I bulked up the meal by topping off my broth in each bowl with coarsely chopped kale, snap peas, and bok choy!
Hey Erica,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Made these tonight for my husband and me. SOOO tasty. The broth was amazing and I proceeded to drink it out of my bowl after finishing the dumplings. Will definitely make these again! Thank you!
Hey Michon,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
This recipe was SO decadent!! I made your recipe for the dumplings that I saw in the comments and so glad I did! Definitely a new special and favorite dinner and tasted even better than a restaurant. Thank you for dreaming these recipes up for us!!
Hey Natalie,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
I think this is hands down my favorite HBH recipe, and I’ve made a lot! I made it originally a few weeks ago and froze half by following the freezing instructions. I made the frozen ones tonight and they are just as good as the fresh batch! Will continue to make over and over again!
Hey Miranda,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
This recipe is life changing good. So complex and warm on a cold winter night. We made our own wrappers, do you have a wrapper recipe too?
I’m new to this blog and can’t wait to make so many more recipes!!! My new favorite blog!
Hey Andrea,
Thanks so much for making this recipe, I am thrilled it was enjoyed! Here is the recipe for my homemade wrappers:
2 cups flour, pinch of salt, 3/4 cups boiling water. Mix the hot water with flour until a dough ball forms. I just use a spatula then knead with my hand until the dough forms. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers! Happy New Year! xTieghan