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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
I had a great time making the dumplings by hand, it was therapeutic. My two young daughters were very impressed in my skills! Both ate twice as many dumplings as I expected! My husband said he felt like he was at a high end asian restaurant, he was in heaven. They’ve been begging me to make it again. The only reason I haven’t is because I ran out of wonton wrappers but I might try to make my own! Any advice on that? Thank you for sharing your delicious creations with the world.
Hey Sara,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Wow!! A new favorite. My husband says it’s his new favorite dish ever. Made it for my in-laws (can you say nerve racking??) and they loved it too! A new wintertime staple.
Hey Brianna,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
So yummy! I can’t believe how well they turned out for my first time attempting these… my husband said they tasted like something from a restaurant! I used ground pork for my meat and chopped spinach for my greens… worked great.
Hey Maria,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
So delicious! I had never made dumplings before, and was a little intimidated, but I decided to try it, and I wasn’t disappointed! My husband loved the broth so much, I caught him sipping it from the leftover container!
Hey Lisa,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
So so good !!
Hey Dorre,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Absolutely amazing! Typing this as we are eating. My husband and I made these on a weeknight and it wasn’t too bad with two people. We didn’t add sesame seeds because I forgot them at the store but they still turned out incredible. So grateful for this recipe! Will be making again! The tip to let the bottoms get a little crisp at the end of steaming is so worth it!
Hey Jade,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan
This is by far our favorite HBH recipe. I mean it when I say this is restaurant quality. Like I would go to a restaurant specifically for these dumplings, they’re THAT good. Really wasn’t difficult at alllllll. We used a bit smaller wonton wraps but that just meant more wontons!
Hey Sara,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan
Tieghan, you did it again!!! Can’t believe how delicious this was… obsessed!!!
P.S. this definitely took longer to prep, and it was wayyy too delicious to make 6 servings… we practically ate it all between the two of us. Oops!
Hey Juliette,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
This was delicious! My husband and I made it last night and the whole family loved it!
Hey Danielle,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Can I make the dumplings earlier in the day and keep them refrigerated before cooking them?
Hey Jen,
Yes, that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Made this tonight and it is sooooo good! Your recipes are always so tasty! Thank you ☺️
Hey Evelin,
Thanks so much for trying out the recipe, I am thrilled it was enjoyed! Happy Holidays! xTieghan
Thanks! These were so fun to make and eat. Next time we’ll do a person wetting won ton edges and sealing & one person adding filling. Definitely make these again. Happy holidays!
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Happy Holidays! xTieghan
just made this tonight and it was a total hit. my 6 and 9 year old boys-who won’t eat anything- went crazy for it! it was time consuming but worth it. Thanks for sharing. rarely have i had a night where no one wanted something else to eat.
Hey Raquel,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Hi Tieghan. I made these last week and they were delicious. I plan to make them tomorrow but freeze them for Christmas Eve. Do I immediately put them in the pan from the freezer or do I let them thaw a bit. I’m looking for that delicious crispy brown bottom ??
Thanks!
Hey Anne Marie,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Let them thaw:) Happy Holidays! xTieghan
Just made this recipe and it was DELICIOUS! I added a little honey to the broth to give it just a tad of sweetness! Very good.
Hey Lucie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan