There’s something deeply soothing about a bowl of steaming broth filled with tender dumplings—especially when those dumplings are delicate wontons stuffed with seasoned chicken. This Wonton-Style Chicken Dumplings in Broth recipe is what happens when classic Chinese flavors meet cozy, slow-simmered comfort. Each bite delivers the satisfying chew of a homemade dumpling, the warmth of a gingery chicken broth, and the kind of soul-hugging flavor that makes this dish perfect for rainy evenings or cold afternoons. It’s a blend of tradition and comfort that’ll make you forget about takeout. And the best part? You can easily make this feel like an elevated riff on a homemade chicken and dumplings recipe—just with an Asian twist.
Wonton-Style Chicken Dumplings in Broth
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course, Soup
Cuisine Chinese
Servings 4 generous bowls
Large pot For making the broth and boiling the dumplings.
Mixing bowl To combine the chicken filling.
Spoon or small scoop To portion out the dumpling filling.
Cutting board and knife For prepping aromatics and garnishes.
Fine mesh strainer (optional) To strain the broth if you prefer a clear finish.
Tray or baking sheet To place the filled wontons before cooking.
For the Chicken Wontons
- 1 lb ground chicken thigh meat preferred for moisture
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 2 green onions finely chopped
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper
- 30 –40 square wonton wrappers found in the refrigerated section or made from scratch
For the Broth
- 6 cups chicken broth preferably homemade or low-sodium
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 thumb-sized piece of ginger sliced
- 2 garlic cloves smashed
- 2 scallions cut into thirds
- A few drops of chili oil optional
- Salt to taste
For Garnish
- Thinly sliced scallions
- Fresh cilantro leaves
- Chili crisp or chili oil optional
- A squeeze of lime for brightness
Prepare the Chicken Filling
In a mixing bowl, combine ground chicken, soy sauce, oyster sauce, sesame oil, ginger, garlic, green onions, cornstarch, rice vinegar, and white pepper. Stir thoroughly until the mixture is sticky and well-combined. This step is crucial to developing the bouncy texture of traditional chinese chicken dumplings.
Fill the Wontons
Lay a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the chicken mixture into the center. Lightly moisten the edges with water, then fold the wrapper into a triangle. Press to seal, then bring the two corners together and pinch to form a classic wonton shape. Place on a tray and cover with a damp towel to keep them from drying out. Repeat with the remaining filling.
This is a great intro if you've ever wondered how to make dumplings for chicken. It also works as a jump-off point for other wonton wrapper recipes—from pork to mushroom fillings.
Simmer the Broth
In a large pot, add chicken broth, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, and scallions. Bring to a simmer over medium heat and let it bubble gently for about 10–15 minutes. Season with salt and chili oil to taste. For a cleaner presentation, strain out the solids before adding the dumplings.
This broth is so full of flavor, you could serve it on its own or even use it in asian noodle recipes like a chicken ramen or soba bowl.
Cook the Wontons
While the broth simmers, bring another pot of water to a gentle boil. Add the wontons in batches and cook for 3–4 minutes, or until they float and the filling is cooked through. Use a slotted spoon to transfer the dumplings to the broth.
Tip: Cooking the wontons separately helps keep the broth clear and free from excess starch.
Assemble and Serve
Ladle a few wontons into each bowl, then pour the hot broth over them. Top with scallions, cilantro, and a drizzle of chili crisp or squeeze of lime if desired.
Pairings
This dish is light yet deeply flavorful, so it works well alongside complementary small plates or fresh accompaniments.
Side Dishes
- Steamed bok choy with garlic and sesame oil
- Cold sesame noodles for contrast
- Pan-fried potstickers if you're leaning into a dumpling feast
Drinks
- Hot green tea or jasmine tea
- Sparkling water with cucumber and lime
- A crisp lager or dry Riesling
Dessert
- Mango sticky rice
- Lychee sorbet
- Sesame balls (jian dui) for a traditional sweet touch
FAQs
1. Can I freeze the dumplings?
Yes! Lay the filled, uncooked dumplings on a baking sheet and freeze until solid. Then transfer to a zip-top bag. Boil them directly from frozen—just add 1–2 extra minutes to the cooking time. Having homemade dumplings in your freezer is a life-saver.
2. Can I use store-bought broth?
Absolutely. While homemade broth adds a deeper dimension, a high-quality store-bought chicken broth can work just fine. Look for low-sodium versions so you can control the seasoning. Adding aromatics like ginger and scallions gives it that homemade feel.
3. What’s the best chicken for the filling?
Ground chicken thigh meat is preferred—it’s juicier and holds up well inside the wonton. If you're using breast meat, be sure to balance it with extra sesame oil or a little bit of chicken fat. You could also finely chop raw chicken by hand for a more traditional texture.
4. Can I use this filling in other dumpling styles?
Definitely. This chicken filling works great in potstickers recipes, steamed buns, and even homemade dumplings shaped in half-moons like gyoza. It’s a great base for experimenting with various dumpling recipes or even chicken wonton recipes served with dumpling dipping sauce.
5. How is this different from American chicken and dumplings?
While traditional chicken and dumplings from scratch often involve biscuit-like dough simmered in creamy broth, this version uses delicate wonton wrappers filled with chicken, floating in a clear, aromatic broth. It’s an Asian-inspired interpretation that shares the same soul-warming intention but with completely different textures and flavors. If you love the easy chicken and dumplings recipe variety, this one is like a cousin from the East.
