10 chicken dumpling recipes that will conquer your taste buds

Versatile, the chicken dumpling is that type of delicacy that goes well at snack time and also as an accompaniment at the main meal time. To improve even more, it is possible to find different ways of preparation. With that in mind, we’ve put together a list of the best recipes for you to choose which one to try. Check out!

1. Simple chicken dumpling

Ingredients

1 kg of corn flour
green smell to taste
Boiling chicken broth
2 cooked and shredded chicken breasts
Frying oil

Preparation mode

In a container, add the corn flour and the green smell. Hydrate with a little water;
Then add the chicken broth and mix well. If necessary, add water little by little. The dough should be creamy;
Let it rest for 4 hours;
Open a piece of dough with your hands, fill with chicken and close;
Repeat the process with all the dough and all the chicken;
Deep-fry in hot oil until golden. Do not move the dumpling while it is in the oil.

2. Chicken and potato dumplings

Ingredients

3 boiled potatoes
1 cooked chicken breast, seasoned and shredded
1 teacup of breadcrumbs
butter or oil

Preparation mode

Mash the potatoes in a bowl with the help of a fork;
Add the chicken and breadcrumbs. Mix well with your hands;
Make balls with the dough. If necessary, grease your hands with butter or oil;
Deep fry in hot oil.

3. Chicken dumpling with cassava

Ingredients

400 g of boiled cassava
350 g cooked and shredded chicken
salt to taste
1 tablespoon of extra virgin olive oil
Black pepper to taste
parsley to taste
chives to taste
Chia to taste
150 g mozzarella, cubed
1 cup golden flaxseed meal

Preparation mode

In a bowl, mash the cassava. Add the chicken, salt, oil and pepper. Mix well;
Incorporate the parsley and chives and then the chia;
Make a ball with the dough, open it, fill it with cheese and close it. Repeat the process;
Coat the dumplings in flaxseed flour;
Bake in medium oven for approximately 30 minutes.

4. Chicken dumpling with chili pepper

Ingredients

3 tablespoons of oil
chopped onion to taste
chopped green pepper to taste
1 seedless chili pepper
1 teaspoon saffron
1 cooked and shredded chicken breast
1 liter of chicken broth
4 cups of wheat flour
2 pinches of salt
parsley to taste
3 eggs
Bread flour for breading

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Preparation mode

Heat the oil in a pan. Saute onion, bell pepper and pepper;
Add the saffron, chicken and broth. Mix and wait for it to boil;
Add the wheat flour and mix until the dough is smooth. Season with a pinch of salt;
Place the dough while still hot on a smooth surface and add the parsley;
Make rolls with the dough, cut into pieces and mold the dumplings;
In a bowl, beat the eggs with a pinch of salt. In another, add the breadcrumbs;
Dip the dumplings first in the eggs and then in the breadcrumbs;
Finally, fry them in hot oil.

5. Crustless chicken dumpling

Ingredients

1/2 tablespoon of olive oil
1/4 cup of grated onion
1 level spoon of grated garlic
1 cup cooked and shredded chicken breast
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 teaspoon of oregano
1 teaspoon of paprika
1/2 tablespoon of parsley
6 tablespoons of cottage cheese
Corn starch for breading
Egg white for breading
Bread flour for breading
Frying oil

Preparation mode

Place the oil, onion and garlic in a pan. saute;
Add the chicken, salt, pepper, oregano, paprika and parsley. Saute for 1 minute;
Turn off the heat and add 4 tablespoons of curd. Mix and wait for it to cool;
Add the rest of the curd and stir;
Take some of the dough, squeeze it in your hand and make a ball. Repeat the process;
Dip the dumplings in cornstarch, egg whites and breadcrumbs;
Deep-fry in hot oil until golden.

6. Chinese chicken dumpling

Ingredients

1 chicken breast fillet
1 and 1/2 teaspoon of salt
2 teaspoons of garlic
Black pepper to taste
1/4 teacup of water
1 tablespoon of vinegar
1 egg
250 ml of water
7 tablespoons of corn starch
150 g of wheat flour
1 tablespoon of chemical yeast
Oil
sweet and sour sauce to taste

Preparation mode

Cut the chicken into strips approximately 2 fingers wide and then into cubes;
Transfer the meat to a bowl and mix it with 1/2 teaspoon of salt, 1 teaspoon of garlic, black pepper, 1/4 cup of water and vinegar;
Let the chicken rest in the marinade for 1 hour;
In another container, mix the egg, the rest of the salt and garlic, black pepper, 3 tablespoons of oil, 250 ml of water, the corn starch and half of the wheat flour;
Incorporate the rest of the wheat flour and finally the yeast. Reserve;
Remove the chicken from the water, pass it in the dough and take it to fry in immersion in hot oil;
Serve with sweet and sour sauce.

7. Corn chicken dumpling

Ingredients

2 tablespoons of oil
1 chopped onion
2 minced garlic cloves
1 cup cooked and shredded chicken breast
1 can of corn without water
1/4 cup parsley and chives
1 chicken stock cube
1 teaspoon of salt
pepper sauce to taste
1 cup of milk tea
7 tablespoons of wheat flour
Frying oil

Preparation mode

Place the oil, onion and garlic in a pan. Brown over medium heat;
Lower the fire. Add the chicken, corn, parsley and chives. Mix;
Add the ground chicken stock and sauté for 5 minutes, stirring occasionally;
Season with salt and pepper. Stir well, then add the milk and wheat flour;
Stir until it starts to thicken. Turn off the heat and wait for it to cool;
Heat enough oil to deep fry the dumplings;
Using a spoon, take some of the dough and throw it in the oil over high heat;
Fry the dumpling on one side until golden and turn to brown the other side as well;
Repeat the process until all the cookies are fried.

8. Chicken and carrot cake

Ingredients

500 g of minced chicken breast
chopped olives to taste
grated carrot to taste
parsley to taste
1 egg
Black pepper to taste
4 tablespoons of wheat flour
oregano to taste
1 pinch of salt
Bread flour for breading
Frying oil

Preparation mode

Place all the ingredients, except the breadcrumbs, in a bowl;
Start mixing them with a spatula. Then she mixes it with her hands;
Shape the dough into balls with your hands;
Next, coat with breadcrumbs;
Take the dumplings to the freezer for 1h to 1h30 or until they are frozen on the outside;
Heat the oil and deep-fry the dumplings over low heat.

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9. Free-range chicken cake

Ingredients

1 coffee cup of oil
2 chicken bouillon cubes
1 chicken breast
600 ml of water
3 tablespoons of oil
3 crushed garlic cloves
1 onion grated
1 coffee spoon of Bahia seasoning
1 teaspoon of oregano
1 teaspoon of paprika
1 teaspoon saffron
green smell to taste
500 g of corn flour
2 mashed boiled potatoes
50 ml of oil
1 l of oil for frying

Preparation mode

In a pressure cooker, place the chicken stock, chicken, water and 1 cup of oil;
Bring to a boil and let it cook for 20 minutes. Wait for the pressure to release, reserve the broth and shred the chicken;
In a pan, add 3 tablespoons of oil. Saute garlic and onion;
Transfer the chicken to the pan. Add Bahian seasoning, oregano, paprika and saffron. Mix;
Add 1 ladle of chicken broth. Saute for 3 minutes;
Sprinkle green smell, stir and turn off the heat. Let cool;
In a bowl, add the cornmeal and mix it with approximately 550 ml of the chicken stock;
Add the potatoes and 50 ml of oil. Mix until the texture is homogeneous;
Model the mass. So that it does not stick to your hands, use oil or water;
Heat 1 liter of oil and deep fry the dumplings.

10. Low carb fit chicken cake

Ingredients

400 g cooked, seasoned and shredded chicken
300 g of boiled and mashed cabotiá pumpkin
3 tablespoons of almond flour

Preparation mode

Place the chicken, pumpkin and almond flour in a container;
Mix everything until the mass is homogeneous;
With the help of a spoon, take some of the dough and make a ball;
Repeat the process until all the cookies are formed;
Take it to the airfryer at 180º C for 15 to 20 minutes.

So, have you managed to choose which recipe to try first? To accompany the chicken cupcake, it’s still worth preparing a very refreshing pineapple juice!