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Chicken Cilantro Dumplings

I absolutely love shumai, dumplings, gyoza, pot stickers spring rolls, wontons etc… They can be steamed or fried – it doesn’t matter I love them.  I recently made a batch of these to go along with some stir fry.  They were so good that we almost didn’t have any for the meal.  The kids and husband were snacking on them as dinner was cooking.


  • 1 pound ground chicken
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 bunch of cilantro finely chopped
  • 1 egg, beaten
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 inch round of ginger, finely grated
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon Siracha sauce
  • 3 green onion stalks, sliced
  • About 50 pot sticker wrappers – I prefer the ones I can get in the Asian market, but if you don’t have one locally use the Nasoya wonton wrappers that are sold in most supermarkets.  They are good too!


  • Combine all the ingredients, except the pot sticker skins and green onions in a bowl.
  • Gently mix
  • Spoon a small amount of filling into the middle of the pot sticker skins.
  • You can close the dumpling by either wetting one half of the outside of the skin and fold them in half or you can gather at the top and make mini purses..
  • Either way you want wet the skin and press the seams together.

To Pan Fry:

  • Heat some oil in a frying pan. 
  • On medium high add the dumplings and cook on one side for 3 minutes.
  • Turn dumplings over
  • Carefully add a few tablespoons of water to the pan (careful not to splatter) and put a lid on the pan.
  • Let the dumplings steam for 2-3 minutes.
  • Remove lid and continue to cook until the second side is nicely browned. 
  • Garnish with green onions and serve with dipping sauce:  (1/4 low sodium soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, 1/2 teaspoon sugar, 1/4 cup chopped scallions)

Chicken Cilantro Dumplings