Thai Chicken Dumplings

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • For Dough: 1 1/3 cup - rice flour
  • 1 tbsp - arrowroot flour
  • 3 tbsp - sticky rice flour
  • 2 tbsp - tapioca flour
  • 3 tbsp - cooking oil
  • 1.5 cup - water
  • For Filling:
  • 1 cup - minced chicken
  • 1/2 cup - minced onion
  • 1/2 cup - crushed peanuts
  • 2 tsp - coriander roots, chopped
  • 1 tsp - garlic, minced
  • 1/2 tsp - pepper corns
  • 2 tbsp - cooking oil2 tbsp - nam pla (fish sauce)
  • 3 tbsp - palm sugar (brown sugar)
  • For Garlic Oil:
  • 2 tsp - garlic, minced
  • 1/2 cup - cooking

How to Make Thai Chicken Dumplings

  • For garlic oil: Heat the oil and fry garlic till golden brown.
  • For Dough:
  • Combine all the flours and oil.
  • Add the water and make a smooth mixture.
  • Place in a thick bottom vessel and cook stirring till the mixture forms a soft lump that comes away from the sides of the vessel.
  • Cool slightly and knead well. Keep covered. Prepare the filling and garlic oil.
  • For filling:
  • Crush coriander roots with garlic and pepper.
  • Heat the oil in a fry pan. Add onion, crushed paste and peanuts. Fry till fragrant.
  • Add chicken mice, fry till it is cooked and all the liquid is absorbed.
  • Add nam pla and sugar. Cook for 1 more minute and remove from fire.
  • For dumplings:
  • Divide the dough into marble size balls.
  • Place a ball on a sheet of plastic and press into a thin round.
  • Place some filling on half of the round and fold and cover with the other half. Crimp the edges to seal. Prepare all the dumplings thus.
  • Line the base of a steamer with banana leaves (or foils).
  • Place the dumplings on it and steam for 15 mins.
  • Brush the dumplings with garlic oil and serve with cucumber salad.