The Easiest Skillet Chicken Dumplings

Juicy chicken dumplings made the easiest way possible, no folding required. Small spoonfuls of dumpling filling are cooked in a skillet, draped with wonton wrappers and gently steamed until tender. Finished with chilli oil, sesame seeds and green onions, they’re simple, comforting and incredibly moreish.

Skillet chicken dumplings with wonton wrappers, chilli oil, and green onions.

Making dumplings at home can sometimes feel a little intimidating, especially when it comes to folding them neatly.

This recipe is my answer to that problem.

Instead of shaping each dumpling by hand, small spoonfuls of my Grace Table Chicken Dumpling Filling are placed straight into a skillet. Wonton wrappers are draped gently over the top and wrapped slightly around the filling with your fingers, creating a soft “blanket”.

A splash of water in the pan and a lid on top allows the dumplings to steam in their own juices until tender and perfectly cooked.

Finished with chilli oil, sesame seeds and green onions, these dumplings are incredibly juicy and flavourful. In our house they disappear almost as quickly as they hit the table.

Prep: 10 min · Cook: 10 min · Serves: 4 · Cuisine: Asian · Category: Dinner

Ingredients

Dumplings

To Serve

Method

  1. Heat a large skillet over medium heat and add a small amount of oil.
  2. Place small tablespoons of the dumpling filling into the skillet, leaving a little space between each mound.
  3. Place a wonton wrapper over each mound of filling. Using your fingers, gently press and wrap the wrapper slightly around the filling so it loosely hugs the dumpling. No folding required.
  4. Pour ½ cup of water into the pan. Cover with a lid and allow the dumplings to steam for 6–8 minutes, until the chicken filling is cooked through. Keep an eye on the pan as they cook. If the water evaporates too quickly, lift the lid slightly and add a little more water so the dumplings continue steaming. The wonton wrappers will soften and begin to look slightly translucent. When they reach this stage, the filling will be tender, juicy and fully cooked.
  5. Remove the lid and allow any remaining liquid to reduce slightly. Drizzle the dumplings with chilli oil and sprinkle with sesame seeds and green onions.
  6. Serve hot straight from the skillet while the dumplings are tender and juicy.

Notes

Leave a little space between each mound of filling so the wrappers can drape and steam without fusing into one sheet.

Keep the heat at a steady, gentle simmer under the lid. Too high and the water boils away before the chicken cooks through.

Use a lid that fits the pan well. A tight lid traps the steam that does all the cooking.

A non-stick or well-seasoned skillet makes the dumplings much easier to lift out in one piece.

Serving Suggestion

Straight from the skillet, these want something fresh and sharp alongside. A Crunchy Asian Cabbage Slaw or a Rainbow Ribbon Salad with Sesame, Chilli & Lime is perfect, and a bowl of Black Pepper Rice makes it more filling. The same Chicken Dumpling Filling also becomes Steamed Chicken Dumpling Cups and Crispy Smashed Chicken Dumpling Wonton Tacos when you want to change it up.

Cook's Notes

This recipe uses my Chicken Dumpling Filling recipe. You can make this ahead of time, and freeze for later.

The Grace Table Tip

Stir together soy, a splash of black rice vinegar and a spoon of the chilli oil for a quick dipping sauce. These dumplings are gently seasoned and love a sharp, salty dipper alongside.

This uses my Chicken Dumpling Filling, which freezes well, so keep a portion in the freezer and dinner comes together in about fifteen minutes.