Chicken and corn dumplings
Prep: 50 min
+ 10 min cooking per batch
Cook: 10 min
Servings: 40
Juicy chicken and corn dumplings bursting with Chinese flavours.


  • 2 cups Chinese cabbage (Wombok), finely chopped
  • 1 pinch salt
  • 1 onion, finely diced
  • 1 225 g can water chestnuts, drained and chopped
  • 1/2 cup coriander stalks and leaves, finely chopped
  • 1/2 cup chives, finely chopped
  • 1 tbs fresh ginger, finely chopped
  • 1 x 400 g can no-added-salt corn kernels, drained
  • 500 g chicken mince
  • 1 tbs salt-reduced soy sauce
  • 1 tsp sesame oil
  • pepper
  • 40 wonton wrappers
  • canola oil, optional


To prepare dumpling filling

  1. In a large bowl, sprinkle cabbage with salt and “scrunch” it in. Set aside for at least 10 minutes. The salt will draw some of the water out of the cabbage.

  2. Finely chop the onion, water chestnuts, coriander, chives and ginger (use a food processor if you like).

  3. Squeeze out the moisture from the cabbage.

  4. Mix all the filling ingredients together.

To make dumplings

  1. Spoon mixture into the middle of the wonton wrapper. Our wrappers were nicely filled with 2 tsp of mixture but yours may vary.

  2. Press together diagonally opposite corners. Then gather the other wrapper tips upwards and slightly twist to enclose filling. Pinch near the top of the pouch to seal the dumpling, creating a ‘money bag’.

  3. Place on a tray and cover with a clean, damp tea-towel.

  4. Repeat with remaining wrappers.

  5. Note: it’s faster to lay out a bunch of wrappers, spoon filling on all, then fold them all. But, if the wrappers are left out for too long they become dry and harder to fold. Try laying out 5-10 at a time and see how you go. You may want to do more or less per “batch”.

To steam dumplings

  1. Add 2cm of water to a large pot and sit a bamboo steaming basket or steamer over the rim. Bring the water to the boil.

  2. Place dumplings in a single layer in the steamer. Steam on medium heat for 7-10 min.

  3. Repeat in batches with remaining dumplings.

To pan fry dumplings

  1. Heat a thin layer of oil in a large frypan that has a lid.

  2. Add as many dumplings as fit in your frypan (while still giving them each a little wiggle room) and fry for about 3 mins or until bottoms are brown and crispy.

  3. Add 100 mL water to the pan and cover with a lid immediately. It will steam and bubble. Cook on medium heat until all the water has evaporated and the dumplings are cooked through (5-10 mins).

  • Replace chicken mince with turkey or pork mince.
  • Use different vegetables e.g. mushrooms, bamboo shoots, cooked carrots.
  • Check out our cabbage, mushroom and ginger dumpling recipe here
  • Add dumplings to a pho or broth with vegetables for a hearty soup.
  • Experiment with different wrapper shapes and folding techniques.
  • recipe step image
    Press together diagonally opposite corners
  • recipe step image
    Gather tops tightly and twist
  • recipe step image
    Completed 'money bag' shape
  • recipe step image
    Spoon in filling

Dumplings can be prepared in advance and frozen. Place dumplings in a single layer on a baking tray and place in the freezer. Once frozen, transfer to an airtight container. Cook dumplings from frozen.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 215 kJ 573 kJ
51 Cal 137 Cal
Protein 3.7 g 9.8 g
Fat, total 1.2 g 3.3 g
— saturated 0.4 g 1 g
Carbohydrate 6.2 g 16.5 g
— sugars 0.7 g 1.9 g
Sodium 68 mg 180 mg
Fibre 0.8 g 2 g

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