Steamed Chicken Dumpling Cups

These steamed dumpling cups are inspired by the viral dumpling trend taking over TikTok and Instagram. Layered wrappers filled with chicken, ginger and cabbage, gently steamed and finished with chilli oil. Simple, comforting and beautifully portioned.

These dumpling cups have been everywhere lately, filling feeds across TikTok and Instagram.

Layered wrappers, savoury chicken filling, steamed until tender and finished with chilli oil.

This is my take on the viral trend.

Instead of pan-frying, I layered the dumpling wrappers into small ramekins and steamed them gently. The result is soft, juicy and beautifully portioned, almost like a dumpling lasagna.

They feel special without being complicated. Comfort food, just a little elevated.

Perfect for entertaining, or for when something simple deserves to feel intentional.

Prep: 20 min · Cook: 18 min · Serves: 4 · Category: Dinner

Ingredients

Filling

• 500 grams of chicken mince (not extra lean — some fat ensures juiciness)
• 1 clove garlic, minced
• 3 tbsp fresh ginger, minced
• 1 cup green cabbage, finely chopped
• 2 green onions, sliced
• 1 egg
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp cornstarch (mixed with 2 tbsp water)

For the layers

• 1 packet of wonton or gyoza wrappers. Approximately 30 in a packet.
• 1/2 cup of chicken stock.

Method

1. In a large bowl, combine chicken mince, garlic, ginger, cabbage, spring onions, egg, soy sauce, sesame oil, salt and pepper. Stir until well combined. Mix the cornflour with 2 tablespoons water to form a slurry, then fold through the mixture. Allow to rest for 10 minutes. Using slightly fattier chicken mince ensures the dumpling cups stay tender and juicy once steamed.
2. Lightly grease small ramekins. Place one dumpling wrapper in the base, allowing the edges to fold naturally up the sides. Add a thin layer of filling. Repeat layering wrapper and filling (usually 2–3 layers), finishing with a wrapper on top. Before steaming, spoon 1–2 teaspoons of chicken stock over the top layer of each ramekin. This creates a light broth as they steam, gently soaking through the layers. Do not overfill, leave a little space at the top for steam circulation. Plan for two ramekins per person.
3. Bring a few centimetres of water to a gentle simmer in a large pot. Place a heatproof rack, trivet, or inverted small plate in the base of the pot so the ramekins sit above the water level. Carefully place the filled ramekins on top. Cover with a tight-fitting lid and steam for 16–18 minutes, or until the chicken is fully cooked through and the wrappers are tender. The water should be simmering gently, not boiling aggressively.
4. Remove carefully (they will be hot). Drizzle with chilli oil and scatter with fresh spring onion. Serve immediately.

Notes

Shallow ramekins of around half a cup work best. Anything too deep steams unevenly and the middle layers stay underdone.

Round gyoza wrappers sit more neatly into the curve of a ramekin than square wonton wrappers, though both work.

On the longer steam, check the water level halfway through and top up with boiling water so the pot never runs dry.

The cups are ready when the wrappers look tender and slightly translucent at the edges and the filling is firm to a gentle press.

You can assemble the cups a few hours ahead, cover and refrigerate them, then steam just before serving.

Serving Suggestion

These make a light dinner for four, two cups each, with something crisp alongside. A Crunchy Asian Cabbage Slaw or a Rainbow Ribbon Salad with Sesame, Chilli & Lime keeps the plate fresh, and a bowl of Black Pepper Rice turns it into a fuller spread. The filling is my Chicken Dumpling Filling, so once you have a batch made you are only ever a few minutes from The Easiest Skillet Chicken Dumplings or Crispy Smashed Chicken Dumpling Wonton Tacos too.

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

Set out a small bowl of soy with a splash of black rice vinegar and a little of the chilli oil for dipping. The cups are gently seasoned so a sharp, salty dipper lifts every layer, and it turns a simple steamed dish into something you linger over.

Steamed cups are best eaten fresh, but leftovers keep in the fridge for up to two days. Resteam for a few minutes to bring back the soft texture rather than microwaving, which can toughen the wrappers.