Curry Chicken Dumplings. If you've ever craved flavorful, spicy, pan-fried dumplings, this is the recipe you've been waiting for.
The chicken breasts are freshly ground and seasoned with Caribbean curry powder, fresh garlic, ginger & other aromatic spices.
The best part is that this recipe takes less than ten minutes to make from pan to plate. And don't even stress about wrapping dumplings.
The prep is straightforward and you'll be wrapping dumplings in your sleep after following this recipe.
Curry chicken is my bestie. So much so, that I was really thinking about different ways I could make it.
And one day my mind went straight to gyoza. In all honesty, I think pan-fried dumplings were already on my mind after my husband took me to a great dumpling spot in NJ.
Why You'll Love This Curry Chicken Dumpling Recipe
If you have made it this far then I know I've piqued your interest. Where have you seen an Afro/Caribbean-inspired Japanese dumpling recipe? Nowhere. That is why I needed to create one.
The ground chicken breast seasoned with curry powder creates such an authentic flavor that can't be compared to traditional dumplings. They are pan-seared so the chicken is juicy and holds an authentic taste you can't get anywhere else.
The folding technique used for each dumpling is easy to follow. If this Nigerian can do it, you can too!
Calories in One Dumpling
This macro breakdown is for 1 serving of dumpling (approx. 4-5). Based on your energy requirements, you might need more or less. This number could vary based on cooking methods and ingredients used, so use it as a guide.
Total Calories: 181
Protein: 12 grams
Fat: 4 fat
Carbs: 23 grams
Ingredients for Curry Chicken Dumplings
- ground chicken breast. I find it cheaper to buy chicken breasts and grind them in a food processor. Feel free to buy and use ground chicken from the grocery store.
- scallions. Chopped into small pieces and mixed in with the ground chicken.
- red onion. This recipe only required ¼ of a red onion.
- ginger & garlic cloves. Finely chopped or grated
- habanero pepper. I finely chopped one small pepper without the seeds. It adds a little "kick". Add as much or as little as you want
- gyoza wrappers. These wrappers are round in comparison to t
- dry seasonings. curry powder, bouillon seasoning, complete seasoning, black pepper
- light olive oil. This is a great "high heat" neutral oil, but any other oil without flavor can be used.
How to Make Curry Chicken Dumplings
PREPARING THE CHICKEN FILLING
- Place the chicken breast in the food processor and pulse until ground.
- In a large mixing bowl, add the ground chicken, scallions, red onions, ginger, and garlic. Fold ingredients together.
- Add curry powder, herb seasoning, bouillon, and black pepper.
- Mix & knead ingredients until thoroughly combined.
PREPARING CURRY CHICKEN DUMPLINGS
- Get a small bowl of water. (This is used for sealing the dumplings).
- Place one gyoza wrapper in the palm of your hand, and add a teaspoon amount of filling to the center of the wrapper.
- Dip a finger in water and line the outer rim of the wrapper.
- Fold the wrapper in half to cover the filling and pinch the wrapper at the top of the half moon. ONLY PINCH THE TOP
- Holding the wrapper in the left hand, use your right hand to fold 2-3 pleats pointing towards that middle pinch in the center. Switch hands and do the same thing on the other side with the pleats pointing towards the center (right side).
- Press all the pleats for security and press the bottom on the dumpling to create a flat surface.
COOKING CURRY CHICKEN DUMPLINGS (GYOZA)
- Using a non-stick pan, heat one tablespoon of light olive oil.
- Place the dumplings on the flat side. Make sure not to crowd the pan.
- Cook on low-medium heat for 2-3 minutes until the bottom turns golden brown.
- Add ¼ cup of water to the pan and cover with a lid for another 3 minutes.
- Remove the lid to let any remaining water evaporate. Remove from pan and repeat these steps for any remaining dumplings.
- Serve curry chicken dumplings with coconut liquid aminos or eat them just like that!
Wondering How to Store Uncooked Dumplings? Here's How!
Only store/freeze uncooked dumplings. Place them in a Ziploc bag that can be sealed.
They can stay in your freezer for 1-2 months. I wouldn't recommend freezing cooked dumplings because they will lose their crispiness once they are reheated.
No one wants soggy dumplings!
Reheating
Reheating cooked dumplings in the oven is the best method.
Bake at 360 degrees F for approximately 10 minutes. Place dumplings on parchment paper, and spray cooking oil on the dumplings for extra crisp.
Curry Chicken Dumplings
Equipment
- 1 food processor
- 1 mixing bowl
Ingredients
For the Filling
- 1 chicken breast ground
- 2 scallions (green onions) finely chopped
- ¼ red onion
- 1 teaspoon ginger finely chopped or grated
- 2 cloves fresh garlic finely chopped or grated
- 1 habanero pepper finely chopped; without the seeds
Pantry Ingredients & Wraps
- 1 package gyoza wrappers
- 1 teaspoon curry powder
- ¼ tablespoon bouillon seasoning
- 1 tablespoon complete seasoning or any herb seasoning blend
- ½ tablespoon black pepper
- 1 tablespoon light olive oil
Instructions
Preparing The Chicken Filling
- Place the chicken breast in the food processor and pulse until ground.
- In a large mixing bowl, add the ground chicken, scallions, red onions, ginger, and garlic. Fold ingredients together.
- Add curry powder, herb seasoning, bouillon, Himalayan pink salt, and black pepper.
- Mix and knead ingredients until thoroughly combined.
Preparing Curry Chicken Dumplings
- Get a small bowl of water. (This is used for sealing the dumplings).
- Place one gyoza wrapper in the palm of your hand, and add a teaspoon amount of filling to the center of the wrapper.
- Dip a finger in water and line the outer rim of the wrapper.
- Fold the wrapper in half covering the filling and pinch the wrapper at the top of the half moon. DO NOT SEAL YET.
- Holding the wrapper in the left hand, use your right hand to fold 2-3 pleats pointing towards the center. Switch hands and do the same thing on the other side with the pleats pointing towards the center (ride side)
- Press all the pleats for security and press the bottom on the dumpling to create a flat surface.
Cooking Curry Chicken Dumplings (Gyoza)
- Using a non-stick pan, heat 1 tablespoon of light olive oil.
- Place the dumplings on the flat side making sure not to crowd the pan.
- Cook on low-medium heat for 2-3 minutes until the bottom turns golden brown.
- Add ¼ cup of water to the pan and cover with a lid for another 3 minutes.
- Remove the lid to let any remaining water evaporate. Remove from pan and repeat these steps for any remaining dumplings.
- Serve curry chicken dumplings with dipping sauce.
Nutrition
Leave a Reply