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    Gingered Chicken Dumplings with Chilli Sauce

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    Gingered Chicken Dumplings with Chilli Sauce

    Steaming these little dumplings means they can be cooked without added fat, yet they stay moist. This dish also works well with turkey. The dumplings can be made up to eight hours ahead and chilled, or make double and freeze half for later.

    • Preparation time: 30 minutes, plus at least 20 minutes chilling
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 2


    • 300g pack Waitrose Fresh British Chicken Breast Fillets
    • 5 salad onions, roughly chopped
    • 2cm piece fresh root ginger, peeled and finely grated
    • 1 red chilli, deseeded and finely chopped
    • ½ pack fresh coriander, roughly chopped
    • 350g pack ready-cooked Waitrose Thai Fragrant Rice
    • 2cm piece cucumber, diced
    • ¼ x 190ml bottle Blue Dragon Thai Sweet Chilli Dipping Sauce
    • 1 carrot, grated


    1. Cut the chicken into chunks and place in a food processor with 4 salad onions, the ginger, chilli and coriander. Pulse 4-5 times until coarsely chopped and combined. Tip into a bowl and, using wet hands, shape into 12 balls. Cover and chill for at least 20 minutes, or up to 8 hours until ready to cook.
    2. Steam the dumplings in a steamer or on a heatproof plate covered with foil placed over a large pan of simmering water for 20 minutes until the chicken is tender and thoroughly cooked with no pink meat.
    3. Meanwhile, heat the rice according to the pack instructions. Add the cucumber to the chilli sauce and set aside. Finely chop the remaining salad onion and stir into the rice along with the carrot. Serve the dumplings on a bed of rice with the chilli sauce.

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    Cook's tips

    To add an extra vegetable, stir-fry a 200g pack pak choi, chopped, and 1 clove garlic, chopped, in 1 tablespoon vegetable oil in a wok or pan for 3-4 minutes. Sprinkle with a little soy sauce and serve.


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    4 stars