Try these Chinese chicken dumplings, then check out our Chinese soup dumplings, siu mai dumplings and pork dumplings. Also discover more Chinese-style recipes including our Chinese drunken chicken, Chinese chicken wings and Chinese pork belly.

This recipe comes from BaoziInn. BaoziInn, meaning ‘people’s canteen’, has six locations across London – the flagship restaurant in London Bridge, two more in Chinatown and one in Soho, as well as smaller takeaway outlets in Market Hall Victoria and Market Hall West End. Highlights from the kitchens, led by executive head chef Francis Law, include jiaozi, wontons, BBQ skewers and dan dan noodles – all influenced by traditional northern Chinese street food.

* Recipe tip: At Baozilnn, the chefs dye the dumpling wrappers pink and green - this is not only eye-catching but helps them differentiate between the dumplings. To make the chicken dumplings pink, whizz 150g of cooked beetroot together with 175ml water in a high-powered blender, then strain. Use 250ml of this water in place of the water in the dumpling dough recipe.



  • 250g plain flour
  • ½ tsp sunflower oil


  • 250g chicken mince
  • 20g caster sugar
  • ½ tsp ground white pepper
  • 15g spring onions, finely sliced


  • chiu chow chilli oil, soy sauce or black vinegar (optional)
  • crushed garlic cloves, sliced spring onion and sesame seeds


  • STEP 1

    To make the dough, put the flour in a large bowl. Add ½ tsp of salt and the oil. Gradually pour in 175-200ml of cold water, mixing with chopsticks or a spatula to form a dough. Cover and leave to rest for 30 minutes.
    * To make the dumpling wrappers pink, see the recipe tip in the intro above.

  • STEP 2

    While dough is resting, make the filling. Mix all the ingredients together in a bowl with 15g of salt and 20ml of water. Stir in one direction to form a thick paste.

  • STEP 3

    Knead the dough in the bowl until you have a smooth ball. Roll the dough on a floured worksurface into a long cylinder, 3cm in diameter. Divide into 20-25 pieces. Roll each piece flat into a 7-8cm circle. Put a heaped teaspoon of the filling into the middle of a wrapper. Wet the sides with water, fold the wrapper over the filling into a half moon shape, pinch the sides to seal and put onto a baking tray dusted with flour. Repeat with the remaining wrappers and filling.

  • STEP 4

    Boil a large pan of salted water, then add half the dumplings, stirring gently, so they don’t stick together. Bring the water to the boil again, then add 120ml of cold water. Cover and return to the boil. Once boiling for the third time, strain and put the dumplings on a serving plate. Serve immediately with chilli oil, soy sauce or black vinegar, topped with the crushed garlic, spring onions and sesame seeds. Repeat with the remaining dumplings.

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Chinese Soup Dumplings (Sheng Jian Bao)

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