Best Thai Chicken Dumplings

If you ask me, homemade dumplings are one of the best things you can make on a weeknight.

These Thai-inspired dumplings pack a ton of flavor into little wonton wrapper packages. Chicken mingles with crunchy peanuts, fresh ginger, and red cabbage, all tied together with peanut butter and sesame oil.

They’re pan-fried until crispy on the bottom and tender on top. A simple dipping sauce made with rice vinegar and soy sauce brings everything together.

It’s a fun dinner that feels special but comes together faster than you’d think, perfect for when you want something a little different.

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What Kind of Dumpling Wrappers Should I Use?

You’ll find dumpling wrappers in the refrigerated or frozen section of most grocery stores, usually near the tofu or in the Asian foods aisle. Round dumpling wrappers are ideal for this recipe since they’re specifically made for folding into traditional dumpling shapes, but square wonton wrappers will work in a pinch – you’ll just need to trim them into circles or work with the square shape. Fresh wrappers tend to be easier to work with than frozen ones because they’re more pliable and less likely to crack when you’re folding them. If you can only find frozen wrappers, just make sure to thaw them completely in the fridge overnight and keep them covered with a damp towel while you work so they don’t dry out.

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Options for Substitutions

These dumplings are pretty forgiving when it comes to swapping ingredients:

• Dumpling wrappers: This is one ingredient you’ll want to stick with – dumpling or wonton wrappers are essential for getting that proper texture and fold. You can find them in most grocery stores in the refrigerated or frozen Asian foods section.
• Chicken breast: Ground chicken or turkey works great here and saves you the chopping time. You can also use ground pork for a richer flavor. If using pre-ground meat, you’ll need about 8 ounces.
• Red cabbage: Regular green cabbage or napa cabbage work just as well. Just make sure to dice it finely so it cooks evenly inside the dumplings.
• Peanuts and peanut butter: If you have a peanut allergy, try cashews and cashew butter instead. The flavor will be slightly different but still tasty. Almond butter can work too, though it’s a bit less traditional.
• Sesame oil: In a pinch, you can use vegetable or canola oil, but you’ll lose that nutty flavor that makes these dumplings special. If possible, try to keep the sesame oil.
• Rice vinegar: White vinegar or apple cider vinegar can substitute in the dipping sauce. Start with 3 tablespoons and add more to taste since they’re a bit stronger than rice vinegar.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dumplings is overfilling the wrappers, which causes them to burst open during cooking – stick to about 1 tablespoon of filling and leave enough room around the edges to seal properly.

Make sure your dumpling edges are completely dry before wetting them, and press out any air pockets when sealing, as trapped air can cause the dumplings to split in the pan.

When pan-frying, resist the urge to move the dumplings around too much during the first few minutes – let them sit undisturbed so they develop a crispy golden bottom instead of sticking and tearing.

Finally, be careful when adding water to steam the dumplings, as pouring it directly onto hot oil can cause dangerous splattering – add it to the side of the pan away from the oil and immediately cover with a lid.

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What to Serve With Thai Chicken Dumplings?

These dumplings are packed with flavor, so I like to keep the sides simple and fresh. A crisp cucumber salad with rice vinegar and a touch of sugar makes a great cooling contrast to the rich peanut filling, and it only takes a few minutes to throw together. You could also serve them alongside some stir-fried bok choy or snap peas with garlic and soy sauce for a complete meal. If you’re really hungry, add some steamed jasmine rice or cold sesame noodles tossed with green onions and a drizzle of sesame oil.

Storage Instructions

Store: Cooked dumplings will keep in the fridge for about 3-4 days in an airtight container. If you haven’t cooked them yet, you can store the assembled dumplings on a parchment-lined tray in the fridge for up to 24 hours before cooking.

Freeze: These dumplings are perfect for freezing! Place uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch, and freeze until solid. Then transfer them to a freezer bag and they’ll keep for up to 3 months. You can cook them straight from frozen, just add a couple extra minutes to the cooking time.

Reheat: For leftover cooked dumplings, steam them for a few minutes to warm through, or pan-fry them in a bit of oil to crisp up the bottoms again. The microwave works in a pinch, but they might get a little chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 45-55 g
• Fat: 35-45 g
• Carbohydrates: 85-100 g

Ingredients

For the filling:

• 20 wonton wrappers (I use Nasoya brand for easy folding)
• 8 oz chicken (ground or finely minced into 1/8-inch bits)
• 1/4 cup red pepper
• 1/3 cup peanuts (toasted and crushed for a better crunch)
• 1/2 cup red cabbage
• 1/4 cup cilantro
• 1 tbsp freshly grated ginger
• 3 tbsp garlic
• 4 tsp sesame oil

For the sauce and garnish:

• 2 tbsp peanut butter (I prefer Jif creamy for a smoother sauce)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 2 tbsp green onions

Step 1: Prepare the Filling and Mise en Place

• 8 oz chicken, finely minced
• 1/4 cup red pepper, diced
• 1/3 cup peanuts, toasted and crushed
• 1/2 cup red cabbage, sliced
• 1/4 cup cilantro, chopped
• 1 tbsp freshly grated ginger
• 3 tbsp garlic, minced

Start by finely mincing the chicken into small, uniform 1/8-inch pieces—this ensures even cooking and better texture in each dumpling.

While prepping the chicken, finely dice the red pepper, crush the toasted peanuts by hand or with a rolling pin to create a nice crunch, thinly slice the red cabbage, roughly chop the cilantro, mince the garlic, and grate the ginger.

Having everything prepped and ready makes the dumpling assembly much faster and more enjoyable.

Step 2: Mix the Dumpling Filling

• prepared chicken from Step 1
• prepared vegetables and aromatics from Step 1
• 4 tsp sesame oil

In a medium bowl, combine the diced red pepper, crushed peanuts, red cabbage, cilantro, minced garlic, and grated ginger with the sesame oil.

Stir until everything is evenly distributed, then add the minced chicken and fold gently until just combined.

The mixture should hold together when pressed but still feel light and chunky—avoid overmixing, which can make the filling dense.

I like to taste a small pinch at this point to adjust the flavor if needed with a dash of soy sauce or fish sauce.

Step 3: Assemble the Dumplings

• 20 wonton wrappers
• dumpling filling mixture from Step 2
• water for sealing

Lay out a wonton wrapper on a clean, dry surface and place about 1 tablespoon of filling in the center—don’t overstuff, as it will make sealing difficult.

Using a wet fingertip, moisten all four edges of the wrapper lightly (water acts as the seal).

Fold the wrapper diagonally to create a triangle, pressing firmly along the edges to seal out air pockets.

For a traditional pouch shape, bring the two opposite corners of the triangle together and pinch to seal.

Repeat with remaining wrappers and filling.

Step 4: Sear and Steam the Dumplings

• assembled dumplings from Step 3
• oil for cooking
• 1/4 cup water

Heat a skillet over medium-high heat and add enough oil to coat the bottom (about 2-3 tablespoons).

Once shimmering, carefully place the dumplings flat-side down in a single layer and cook undisturbed for 4-5 minutes until the bottoms turn golden brown and crispy.

Pour in 1/4 cup water carefully (it will steam and sizzle), immediately cover the skillet with a lid, and reduce heat to medium-low.

Steam for 5-6 minutes until the wrappers become tender and the filling is cooked through.

The combination of high-heat searing and gentle steaming creates dumplings that are both crispy and tender.

Step 5: Prepare the Dipping Sauce

• 2 tbsp peanut butter
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp fish sauce

While the dumplings are steaming, whisk together the peanut butter, rice vinegar, soy sauce, and fish sauce in a small bowl.

Whisk until smooth and well combined—if the sauce seems too thick, add a tablespoon of water to reach your desired consistency.

The sauce should be pourable but not watery.

I prefer Jif creamy peanut butter because it dissolves smoothly into the sauce without any grittiness, creating a silky finish.

Step 6: Plate and Serve

• cooked dumplings from Step 4
• dipping sauce from Step 5
• 2 tbsp green onions, sliced

Carefully transfer the cooked dumplings to a serving plate, arranging them so the crispy golden sides face up for visual appeal.

Sprinkle the sliced green onions over the dumplings and serve the warm dipping sauce on the side in a small bowl.

Offer extra lime wedges or additional sauce if desired, allowing guests to customize to their taste.

Best Thai Chicken Dumplings

Delicious Best Thai Chicken Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 20 dumplings

Calories 925 kcal

Ingredients

  

For the filling

• 20 wonton wrappers (I use Nasoya brand for easy folding)
• 8 oz chicken (ground or finely minced into 1/8-inch bits)
• 1/4 cup red pepper
• 1/3 cup peanuts (toasted and crushed for a better crunch)
• 1/2 cup red cabbage
• 1/4 cup cilantro
• 1 tbsp freshly grated ginger
• 3 tbsp garlic
• 4 tsp sesame oil

For the sauce and garnish

• 2 tbsp peanut butter (I prefer Jif creamy for a smoother sauce)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 2 tbsp green onions

Instructions

 

• Start by finely mincing the chicken into small, uniform 1/8-inch pieces—this ensures even cooking and better texture in each dumpling. While prepping the chicken, finely dice the red pepper, crush the toasted peanuts by hand or with a rolling pin to create a nice crunch, thinly slice the red cabbage, roughly chop the cilantro, mince the garlic, and grate the ginger. Having everything prepped and ready makes the dumpling assembly much faster and more enjoyable.
• In a medium bowl, combine the diced red pepper, crushed peanuts, red cabbage, cilantro, minced garlic, and grated ginger with the sesame oil. Stir until everything is evenly distributed, then add the minced chicken and fold gently until just combined. The mixture should hold together when pressed but still feel light and chunky—avoid overmixing, which can make the filling dense. I like to taste a small pinch at this point to adjust the flavor if needed with a dash of soy sauce or fish sauce.
• Lay out a wonton wrapper on a clean, dry surface and place about 1 tablespoon of filling in the center—don't overstuff, as it will make sealing difficult. Using a wet fingertip, moisten all four edges of the wrapper lightly (water acts as the seal). Fold the wrapper diagonally to create a triangle, pressing firmly along the edges to seal out air pockets. For a traditional pouch shape, bring the two opposite corners of the triangle together and pinch to seal. Repeat with remaining wrappers and filling.
• Heat a skillet over medium-high heat and add enough oil to coat the bottom (about 2-3 tablespoons). Once shimmering, carefully place the dumplings flat-side down in a single layer and cook undisturbed for 4-5 minutes until the bottoms turn golden brown and crispy. Pour in 1/4 cup water carefully (it will steam and sizzle), immediately cover the skillet with a lid, and reduce heat to medium-low. Steam for 5-6 minutes until the wrappers become tender and the filling is cooked through. The combination of high-heat searing and gentle steaming creates dumplings that are both crispy and tender.
• While the dumplings are steaming, whisk together the peanut butter, rice vinegar, soy sauce, and fish sauce in a small bowl. Whisk until smooth and well combined—if the sauce seems too thick, add a tablespoon of water to reach your desired consistency. The sauce should be pourable but not watery. I prefer Jif creamy peanut butter because it dissolves smoothly into the sauce without any grittiness, creating a silky finish.
• Carefully transfer the cooked dumplings to a serving plate, arranging them so the crispy golden sides face up for visual appeal. Sprinkle the sliced green onions over the dumplings and serve the warm dipping sauce on the side in a small bowl. Offer extra lime wedges or additional sauce if desired, allowing guests to customize to their taste.