Easy Leftover Chicken and Vegetable Dumplings

I learned how to make dumplings in China when I traveled there in 2016.  I’ve adapted the recipe to make these Easy Leftover Chicken Dumplings as a way to use up some of the leftover chicken and vegetables that might be in your fridge.  Let’s face it, we all have leftover chicken and vegetables in our refrigerators!

I give suggestions to add mushrooms and spinach in my Easy Leftover Chicken Dumplings, but the truth is you can add pretty much any vegetables (like shredded carrots, cabbage, broccoli, etc.) or leftover meats that you like.  I’ve even used leftover takeout I had lying around like leftover jerk pork and they tasted so good!  You can even skip the meat and make these vegetarian dumplings too!  These are great because literally anything goes!

If you want to use these for your kids lunches, which I highly recommend, you can boil them the night before, and sauté a few in the morning and add them to a thermos.  Your kids will LOVE these, trust me!

More Easy Meal Ideas

If you want other quick and easy meal ideas like my Easy Leftover Chicken and Vegetable Dumplings, try my 20-Minute, Easy Feta, Cheddar and Sweet Potato Pasta or my Pappardelle with Mushrooms Pasta!

Video Tutorial

Easy Leftover Chicken and Vegetable Dumplings

Easy Leftover Chicken and Vegetable Dumplings

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• Author: Julie
• Total Time: 20 mins
• Yield: 4 1x

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Description

Makes at least 20 Dumplings Tip: boil them the night before, pan fry in the morning and put in a thermos for an easy lunch idea!

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Ingredients

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• 1 cup finely chicken cooked, finely chopped
• 1/2 cup Chopped greens such as spinach
• ¼ cup cleaned mushrooms and finely chopped
• 1 clove minced garlic
• 2 Tbsp soy sauce
• 20 wonton wrappers

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Instructions

1. Prepare the filling:
2. Heat frying pan to medium high heat and add 1 tablespoon of oil.
3. Let the oil heat for 1 minute then add the chicken, garlic, mushrooms, and greens.
4. Add the soy sauce and sauté until the mushrooms are cooked through and the chicken is heated through (about 5 minutes). If you find the mixture is dry, you can add a tablespoon of water to add moisture.
5. Drain the mixture using a sieve and set aside to cool.
6. Set up your wonton dumpling making station:
7. Put your wonton wrappers on a plate, next to that put your bowl with the filling, and a small bowl of water.
8. Use a spoon to handle the filling.
9. Assemble your wonton dumplings:
10. Take one wonton wrapper and put about 1 tsp of the mixture in the centre of the wrapper.
11. Using your finger, dip the tip of your index finger into the water and lightly wet the edges of the wrapper.
12. Fold the wrapper in half, lengthwise, and press the edges to seal.
13. Fold the wrapper in half again, lengthwise, and wrap it so that the opening is on the outside and the ends of the wrapper come together.
14. Use a little dab of water and press the ends together firmly over each other so that they stick together and maintains a circular shape.
15. Cook your wonton dumplings:
16. Fill a pot with water and bring it to a boil.
17. Working in batches, boil about 6 dumplings at a time for about 5 minutes or until the wonton wrapper looks cooked through.
18. Once cooked, use a slotted spoon and put the dumplings into a colander and keep warm.
19. Repeat until all of the dumplings are cooked.
20. Pan fry your dumplings:
21. Heat a pan to medium high heat with about 1 Tbsp of oil in it.
22. Working in batches again, add 6 dumplings to your pan and pan fry until some of the edges are golden brown, about 2 minutes (you won’t always get even browning).
23. Move the pan friend dumplings to a heat safe dish and keep warm.
24. Repeat until all of the dumplings have been pan fried.
25. Garnish with green onions and serve with soy sauce for dipping.

• Prep Time: 10 mins
• Cook Time: 10 mins