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Homemade Chicken & Shrimp Dumplin's

Updated: Oct 17, 2020

This was our first time making dumplings, and I have to say although a long process it really is quite simple in nature. It was actually quite similar to making empanadas! The making of the dough requires minimal ingredients and the texture forms and rolls out easily. The filling is a rich antioxidant red cabbage and contains lean proteins of chicken and shrimp which makes you feel less guilty for eating so much glutenous dough! Life is all balance, right?

"Bon Nest Appetit"


for 24 dumplings

  • 4 cups all-purpose flour

  • 2 teaspoons salt, divided

  • 1 ¼ cups warm water

  • 2 cups red cabbage

  • 2 cups green onion, sliced

  • 6 cloves garlic, minced

  • 4 tablespoons ginger, minced

  • 2 tablespoons soy sauce

  • 2 tablespoons sesame oil

  • ½ lb ground chicken

  • ½ teaspoon pepper

  • ¾ cup mushroom, diced

  • ½ lb shrimp, peeled and de-veined


  1. In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

  2. Roll out dough on a floured surface and knead until smooth.

  3. Divide the dough into 4 equal parts.

  4. Roll out 1 piece of dough into a thin log and divide into 6 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

  5. Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly about 3-4 inches in diameter.

  6. Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Dumplin' Fillin'

  1. Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

  2. For the chicken filling, combine the ground chicken with the remaining teaspoon of salt, the pepper and 1 cup of the cabbage mixture and stir until well-incorporated.

  3. For the shrimp filling, combine the shrimp with 1 cup of the cabbage mixture and stir until well-incorporated.

  4. To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal.

Skillet Dumplin'

  1. Heat the oil over medium-high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated.

Bamboo Steamer Dumplin'

  1. Take a deep skillet and fill with 2 inches of water and bring to a boil. Place your bamboo parchment paper-lined basket in the skillet and carefully place in as many dumplings as possible for equally distributed heat. Place the lid on top of the basket and steam on medium-high heat for 15 minutes. Keep adding more water as the water evaporates.

Make it with your favorite side. We steamed a broccoli rabe for a nutritious and tasty bitterness. Serve with a side mixture of soy sauce and sesame oil for optimal dippin'. Enjoy!

Get your bamboo steamer for your date night!!!!!

Get your bamboo steamer for your date night!!!!!

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