Blanket Chicken Dumplings

These homemade chicken dumplings are packed with ground chicken, fresh vegetables, and bold spices, wrapped in spring roll wrappers, seared golden on the bottom, and finished in chicken broth until perfectly tender. Served alongside fluffy jasmine rice, this is a full dinner that looks impressive and comes together faster than you'd think. Makes 7 large or 14 small dumplings.

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Prep Time 10

Cook Time 20

Servings: 25 Dumplings

Course: Appetizer

Cuisine: Chinese, Japanese

Calories: 38

Ingredients Equipment Notes

Ingredients

½ package ground chicken
2 celery sticks minced
2 cloves garlic minced
1 cup cabbage shredded and minced
½ carrot shredded and minced
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp meat seasoning
1 tbsp ground ginger
1 tbsp Sriracha sauce to taste
1 tbsp Soy sauce to taste
1 tbsp Rice vinegar to taste
14 Spring roll wrappers or 7 if making them large
Oil for searing
1 Cup Chicken broth
For the jasmine rice:
2 cups jasmine rice
3½ cups water 1¾ cups water per 1 cup of rice

Equipment

1 Pan
1 Bowl
2 Chop Sticks

Notes

(2 large dumplings + ½ cup cooked jasmine rice)

	Amount
Calories	~270–310
Protein	~14–17g
Carbohydrates	~38–42g
Fat	~5–7g
Sugar	~1–2g
Sodium	~550–750mg

Per large dumpling:

	Amount
Calories	~75–90
Protein	~5–7g
Carbs	~7–9g
Fat	~2–3g
Sugar	~0g

Per small dumpling:

	Amount
Calories	~38–45
Protein	~3–4g
Carbs	~4–5g
Fat	~1–2g
Sugar	~0g I only used about a quarter of a standard package of ground chicken — which gave me 7 large dumplings and left me with enough to make spring rolls or another batch another day. Don't feel like you have to use the whole thing.