There’s something incredibly satisfying about making dumplings from scratch. From rolling out delicate homemade wrappers to folding each little pocket of savory goodness, every step feels like a labor of love. These Chicken and Cashew Dumplings combine juicy chicken thighs with crunchy cashews, earthy shiitake mushrooms, fragrant ginger, cilantro, and a touch of sriracha for a filling that’s packed with flavor in every bite.
The best part? The dumplings are first pan-fried until golden and crispy on the bottom, then steamed to keep the wrappers soft and the filling perfectly juicy. Whether you’re preparing them for a family dinner, a weekend cooking project, or a party appetizer, these homemade dumplings are guaranteed to impress.
Chicken and Cashew Dumplings
Ingredients
For the Homemade Dumpling Wrappers
- 1¼ cups all-purpose flour
- ¾ cup boiling water
For the Chicken and Cashew Filling
- ¾ pound boneless skin-on chicken thighs
- ¾ ounce dried shiitake mushrooms
- ⅓ cup diced canned water chestnuts
- ½ cup chopped fresh cilantro
- ½ cup thinly sliced scallions
- ⅓ cup chopped salted cashews
- 1½ tablespoons fresh ginger minced
- 1½ tablespoons soy sauce
- 1½ tablespoons hoisin sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- 1 large egg white
- ¾ teaspoon kosher salt
- 2 teaspoons cornstarch
- Canola oil for frying
- Water for steaming
Instructions
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Place the flour in a large mixing bowl. Slowly pour in the boiling water while stirring with a wooden spoon until a rough dough forms. Transfer it to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
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Place the dough back into the bowl, cover it with plastic wrap or a damp towel, and let it rest at room temperature for at least 1 hour. This resting period relaxes the gluten, making the dough easier to roll into thin wrappers.
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Divide the rested dough into 36 equal portions and roll each into a small ball.
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Using a lightly floured rolling pin, roll each ball into a circle about 3½ inches wide. Keep the center slightly thicker than the edges so the wrapper can support the filling while remaining tender after cooking.
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Arrange the wrappers on a parchment-lined tray and cover them with a damp kitchen towel to prevent drying.
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Cut the chicken thighs into small cubes and place them on a tray. Freeze for about 40 minutes, or until firm but not frozen solid.
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Pulse the chilled chicken in a food processor until coarsely ground. Avoid over-processing so the filling keeps its texture.
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Meanwhile, soak the dried shiitake mushrooms in boiling water for about 15 minutes. Drain, squeeze out excess moisture, and finely chop.
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In a large bowl, combine the chicken, mushrooms, water chestnuts, cilantro, scallions, cashews, ginger, soy sauce, hoisin sauce, Shaoxing wine, sriracha, sesame oil, egg white, and salt. Mix gently until combined, then fold in the cornstarch just until incorporated.
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Place one wrapper in your palm and lightly moisten the edge with water.
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Add about one heaping tablespoon of filling to the center. Fold the wrapper over into a half-moon shape and pinch the top closed. Create pleats along the top edge, pressing firmly to seal each fold.
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Repeat until all the filling and wrappers have been used. Keep the finished dumplings covered while assembling the remaining batch.
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Heat enough canola oil to lightly coat the bottom of a large nonstick skillet over low heat.
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Arrange the dumplings flat-side down without overcrowding the pan. Cook for about 3 minutes, or until the bottoms become golden brown.
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Carefully pour enough water into the skillet to reach halfway up the dumplings. Cover immediately and steam for 4-5 minutes, until the filling is fully cooked.
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Remove the lid and continue cooking for another 2 minutes until all the water has evaporated and the bottoms become crispy again.
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Repeat with the remaining dumplings and serve immediately with your favorite dipping sauce.
Why Boiling Water Makes Better Dumpling Dough
Boiling water partially cooks the flour’s starches, creating a softer, more pliable dough that’s easy to roll into thin wrappers. Unlike cold-water dough, it doesn’t spring back as much, making it easier to shape and fold around generous amounts of filling.
Why Chill the Chicken First?
Briefly freezing the chicken helps it grind evenly instead of turning into a paste. This keeps the filling light, juicy, and pleasantly textured after cooking.
Helpful Tips for Perfect Dumplings
- Keep unused wrappers covered with a damp towel so they don’t dry out.
- Cook over medium-low or low heat to achieve evenly browned, crispy bottoms.
- Don’t overfill the wrappers or they’ll be difficult to seal.
- Mix the filling gently to keep the chicken tender.
- Make sure every dumpling is tightly sealed to prevent leaks during steaming.
Storage and Make-Ahead Tips
The dough can be refrigerated for up to 2 days. Let it return to room temperature before rolling.
The filling can be prepared a day in advance and stored in the refrigerator.
To freeze, arrange uncooked dumplings on a baking sheet until solid, then transfer them to a freezer-safe bag. They’ll keep well for up to 1 month. Cook directly from frozen by adding about 2 extra minutes to the steaming time.
Serving Suggestions
These dumplings are delicious served with black vinegar, soy sauce, chili crisp, garlic chili oil, or a simple sesame dipping sauce. Pair them with steamed rice, hot-and-sour soup, cucumber salad, or stir-fried vegetables for a complete Asian-inspired meal.
Whether you’re making them for a special occasion or simply craving homemade comfort food, these crispy-bottomed Chicken and Cashew Dumplings are worth every minute. With tender wrappers, juicy filling, and irresistible texture, they’re sure to become a favorite recipe you’ll make again and again.
