Chicken Dumplings with a Crispy Net

There is something magical about a simple dumpling. So what does that make these Chicken Dumplings with a Crispy Net? The perfect bite! A soft and velvety dumpling, juicy centre and crispy tuile…it really is a perfect bite. I’m a big fan of pan steaming because the dumplings develop a variety of textures and it’s really cool to see the net form as the liquid evaporates. Similar to the regular pan steam method used in these Pork and Cabbage dumplings, the water is first mixed with starch or flour so as the water evaporates, a lacey tuile develops at the base of the pan. This tuile looks incredible when plated up as well, so it’s worth the effort to perfect this technique to impress your guests.

These dumplings are slightly chewy, addictively fun to make with family and friends. Fill them with just about anything, chicken and chives, pork and cabbage, prawn and carrot. These dumplings are made with of my favourite fillings of chicken, ginger and green onion. Enjoy!

Chicken Dumplings with a Crispy Net

Servings 6


  • 200 g flour sifted
  • 150 ml boiling water approx
  • 500 g chicken minced
  • 1 cm ginger finely grated
  • 6 green onions shredded
  • 1/2 cup green cabbage shredded
  • 1/2 tsp cornstarch
  • 2 Tb soy sauce
  • 1 egg
  • pinch salt
  • pinch white pepper
  • 2 Tb peanut oil

For the Crispy Net

  • 1 tsp potato starch
  • 1/2 cup water


  1. Place flour into a bowl and make a well. Slowly drizzle in the boiling water as you mix with chopsticks. Add enough boiling water to form a dry dough. Knead in the bowl to pick up the dry bits until a ball is formed.
  2. Transfer dough onto a silicon mat and knead for 10 mins. Place the dough in a ziplock bag to rest in the fridge for 20mins.
  3. Meanwhile, to make the filling, mince all the ingredients together, except for the peanut oil, potato starch and water.

  4. Roll out the rested dough into 1 inch logs and cut into 1cm pieces. Lay each discs flat and pat down into flat circles. Using a small rolling pin, roll the edges out as you turn the disc until about 1-2mm thin.

  5. Place a teaspoon of filling in the centre of each wrapper and dab the edges of the wrapper with water. Pinch the edges together to seal.

  6. Heat a fry pan with oil (on low to medium heat) and arrange the dumplings in the pan. Allow the dumplings to sear at the base for 1 min.

  7. Make a slurry with 1tsp potato starch (or 1Tb flour) mixed into 1/2 cup water. Carefully pour the slurry into the pan and quickly cover with a tight fitting lid. Allow the dumplings to steam until the liquid has evaporated.

  8. Serve dumplings with a dipping sauce of fresh sliced chillies and soy sauce.

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