If you want a flavorful dumpling dinner that’s ready in about 30 minutes, these Thai Basil Chicken Dumplings are the perfect choice. They pack the bright, savory flavors of classic Thai basil chicken into an easy dumpling using the viral blanket dumpling method—no dumpling-folding experience required!
Bring the flavor to dumpling night!
If you’ve never made dumplings at home, this recipe is an excellent place to start because it’s simple and fast. Instead of traditional folding, the blanket dumpling technique has you place a wrapper over each meatball and pinch the edges so the wrapper sticks to the top and sides, leaving the bottom exposed. No pleats, no sealing—just quick assembly and great results.
I adapted the viral blanket dumpling idea to my favorite Thai recipe, Thai basil chicken, to create a dumpling that’s bursting with herbs, garlic, and spicy chiles. The combination gives you an easy-to-make appetizer or main that’s full of authentic Thai flavor without complicated technique.
Key ingredients
Below are notes on the most important ingredients and substitutions. The full ingredient list with measurements appears in the recipe card further down.
- Thai chilies – small and very spicy. Use 4–6 for medium heat or 8–10 for a very spicy result. For milder heat use 1–2 or omit. If you can’t find Thai chilies, substitute 1 serrano for every 2 Thai chilies.
- Thai basil leaves – central to the authentic flavor. If you can’t find Thai basil, substitute 1/3 cup sweet basil plus 2 tablespoons fresh mint to better mimic Thai basil’s unique flavor.
- Dumpling wrappers – gyoza or potsticker wrappers work well and are commonly sold refrigerated at major grocery stores or Asian markets.
Instructions
Step-by-step photos are provided to guide you. The full, detailed instructions are in the recipe card below.
- Make the filling. In a bowl combine ground chicken, chopped Thai basil, minced Thai chilies, garlic, soy sauce, oyster sauce, and fish sauce. Mix well, then portion into eighteen 1-ounce balls.
- Cover each ball with a wrapper. Place a dumpling wrapper over each meatball and gently pinch the wrapper’s edges so it adheres to the top and sides of the filling, leaving the bottom exposed.
- Sear and steam. Heat the oil in a large nonstick skillet (12″ recommended). Arrange dumplings in a single layer, pour 1/2 cup water into the pan, cover, and steam for 6–8 minutes. Remove the lid and continue cooking until the water evaporates and the bottoms crisp—about 3–5 minutes more. For extra crispness, cook an additional 1–2 minutes until golden.
Thai Basil Chicken Dumplings
Video
Ingredients
- 18 dumpling wrappers, or gyoza/potsticker wrappers
- 2 teaspoons vegetable oil
- ½ cup water
For the Filling
- 1 pound ground chicken
- ½ cup Thai basil leaves, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 5 Thai chilies, minced (use 1-2 for less spice)
- 2 cloves garlic, minced
Dipping Sauce (optional)
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons fish sauce
Equipment
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12 inch skillet
Instructions
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Combine the ground chicken, Thai basil, soy sauce, oyster sauce, fish sauce, minced Thai chilies, and garlic in a medium bowl. Mix until evenly combined.
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Scoop about 1 ounce of filling for each dumpling onto a work surface. Place a wrapper over each mound and gently squeeze the edges so the wrapper adheres to the top and sides of the filling, leaving the bottom open.
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Preheat a large nonstick skillet over medium-high heat and add the vegetable oil. When the oil is hot, arrange dumplings in a single layer. Pour ½ cup water into the skillet around the dumplings, cover, and steam for 6–8 minutes.
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Remove the lid and continue cooking until the water has evaporated and the bottoms are crisped to your liking, about 3–5 minutes. Cook an extra 1–2 minutes for a deeper golden crust if desired.
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Optional: While the dumplings steam, whisk together soy sauce, oyster sauce, and fish sauce for a simple dipping sauce and serve on the side.
Notes
- Yield: makes 18 dumplings. This amount can serve as an appetizer for several people or as a main when paired with a simple salad or steamed rice.
- Skillet size: a 12-inch skillet fits all dumplings in a single layer. If your skillet is smaller, cook in batches or divide the dumplings between two pans, using 1/4 cup water per pan to steam.
- Garnish: finish with extra Thai basil and a drizzle of chili crisp for color and heat, if you like.
- Protein swaps: ground pork or turkey work well as alternatives to ground chicken.
Nutrition Facts
More Thai fusion recipes
Try these other Thai-inspired dishes for more fusion flavor ideas.
Pad Thai Tacos
Thai Coconut Potsticker Soup
Thai Turkey Meatballs with Peanut Sauce
