Wrap-Style Basil Chicken Dumplings

Wrap-Style Basil Chicken Dumplings

A new take on dumplings that makes the most of delicately-flavored chicken and refreshing basil.

Cooking time
40 minutes
  • Nutrition facts are for one serving.
  • Ingredients for 24 dumplings.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

150 g (5.3 oz.)


20 g (0.7 oz.)


3 Tbsp

1 Tbsp


200 g (7.1 oz.)

2 cloves

1/2 tsp

2 Tbsp

2 tsp

(B)Dipping Sauce (Tare)

2 Tbsp

1 tsp


  1. Prepare the filling. Place (A) into a bowl, combine all ingredients together well for about 2 minutes, then place the bowl into a refrigerator to cool for about 20 minutes.
  2. First julienne, then roughly mince the cabbage and tear the basil into small pieces. Place the cellophane noodles in water then quickly drain and cut into 1 cm (0.4 in.) widths using kitchen scissors.
  3. Add (2) to (1) and then combine further for about 1 minute, then place onto a tray and divide into 24 portions.
  4. Place the filling (3) vertically in the center of the dumpling wrappers, wet the wrapper edges with some water and fold in the right and left sides to create a tri-fold shape. Spread the filling to the edges and adjust the shape.
  5. Pan-fry half (12) of the dumplings at one time. Place half of the vegetable oil into a fry pan and heat well over medium heat, arrange (4) inside and pan-fry until golden. Add 70 ml (2.4 fl. oz.) of water in a circular motion, cover with a lid and steam-fry for a further 4 to 5 minutes until the moisture is boiled off.
  6. Remove the lid, add in half of the olive oil and pan-fry until golden-brown then serve onto a platter. Repeat this process for the remaining half of the dumplings. Garnish with some basil leaves (not included in the ingredients).
  7. Mix together the dipping sauce (tare) ingredients and pour into a dip bowl. Dip the dumplings into this sauce for further enjoyment.

Cooking Basics

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.


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