Chicken and pumpkin dumplings are a cozy, comforting dish that brings together tender chicken and sweet pumpkin wrapped in a soft, delicate dumpling dough. The mix of savory and slightly sweet makes each bite a little surprise, and the dumplings themselves are perfect for sinking your teeth into with some broth or dipping sauce.
I love making these dumplings when I want something that feels like a warm hug on a chilly day. The pumpkin adds a subtle earthiness that pairs so well with the chicken, and I always add a pinch of my favorite herbs to make the filling really pop. Plus, they’re fun to fold—sometimes I even get a little competitive with my family to see who can make the prettiest dumpling!
My favorite way to serve these is with a simple soy and ginger dipping sauce on the side, which adds a nice little kick without overpowering the natural flavors. They’re great for sharing at a casual dinner or even as a tasty appetizer when friends come over. Whenever I make these, everyone always asks for seconds, so be sure to make plenty!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast works best for a tender filling. You can swap with shredded rotisserie chicken or ground turkey for different textures or quick prep.
Pumpkin Puree: Fresh pumpkin gives a natural sweetness, but canned pumpkin is a fine substitute, especially for convenience. Avoid pie spice versions if possible.
Dumpling Wrappers: Wonton wrappers are the easiest option—thin and pliable. If unavailable, try fresh or frozen gyoza wrappers or even thin pasta sheets cut to size.
Coconut Milk: This adds creaminess and a mild sweetness to the sauce. For a dairy-free option, use full-fat coconut milk; for less richness, substitute with cream or half-and-half.
How Can I Make Perfect Dumplings Without Them Sticking or Falling Apart?
Forming and cooking dumplings can be tricky but here’s a simple way to get it right every time:
- Moisten the dumpling wrapper edges well with water to help them stick together securely. Use your finger or a brush.
- Don’t overfill—about 1 tablespoon of filling is enough to fold easily without bursting.
- Gently pleat or pinch the edges to seal, leaving the top open as in the photo for that pretty presentation.
- Lay dumplings on a lightly floured or cornstarch-dusted tray to prevent sticking while you work on the rest.
- Cook dumplings gently in simmering broth rather than boiling hard—this keeps wrappers intact and the filling moist.
- Be gentle when stirring after adding the thickening slurry to avoid breaking dumplings.
With these steps, your dumplings will stay intact and tender, soaking up the creamy sauce beautifully.
Equipment You’ll Need
- Skillet or shallow pan – I like a wide skillet to simmer the dumplings in broth easily and keep an eye on them.
- Mixing bowls – Use one for preparing the filling and another for mixing ingredients; they’re handy and keep everything organized.
- Small spoon or scoop – Helpful for portioning out the filling evenly into each wrapper without overstuffing.
- Pastry brush or finger – Use to moisten wrapper edges with water for sealing the dumplings tightly.
- Tray or plate dusted with flour or cornstarch – Keeps the dumplings from sticking while assembling.
- Measuring spoons and cups – To keep your ingredients accurate and your cooking smooth.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for a vegetarian version, adding different textures and flavors.
- Mix in chopped green onions or cilantro into the filling for a fresh herbal note.
- Use a splash of lime juice or rice vinegar in the sauce for a tangy twist—great with seafood or veggie fillings.
- Add a pinch of curry powder or smoked paprika to the filling to give it warm, spicy undertones for a different flavor profile.
Chicken and Pumpkin Dumplings
Ingredients You’ll Need:
For the Dumplings:
- 1 cup cooked chicken breast, finely shredded or minced
- 1/2 cup pumpkin puree (fresh or canned)
- 1/4 cup grated carrot
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground white pepper
- Salt to taste
- 30-40 round dumpling wrappers (wonton wrappers)
- 1 tablespoon vegetable oil (for sautéing)
For the Sauce:
- 2 cups chicken broth
- 1/2 cup coconut milk or cream
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
For Garnish:
- Fresh chopped parsley or cilantro
- Additional grated carrot (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including mixing the filling and assembling the dumplings. Cooking the dumplings in the broth will take another 10-12 minutes, so plan for about 30-35 minutes total for a warm and comforting meal.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté it until it turns translucent. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. In a bowl, mix together the sautéed onion mixture with shredded chicken, pumpkin puree, grated carrot, soy sauce, white pepper, and salt. Stir well until you have a moist, even filling.
2. Assemble the Dumplings:
Lay a dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the filling right in the middle. Lightly moisten the edges with water using your finger or a brush. Gently gather and pleat the edges upward to form a pouch, leaving the top a little open so you can see the filling, just like in the picture. Set each dumpling onto a tray lightly dusted with flour or cornstarch to keep them from sticking.
3. Cook the Dumplings and Make the Sauce:
Pour the chicken broth, coconut milk, soy sauce, and grated ginger into a large skillet or shallow pan. Bring it to a simmer over medium heat. Carefully place the dumplings in the simmering broth, cover the pan, and let them poach gently for 8-10 minutes until the dumplings are thoroughly cooked.
Remove the lid and stir in the cornstarch slurry. Cook for another 1-2 minutes, stirring gently, until the sauce thickens. Taste and adjust seasoning with salt and pepper as you like.
4. Serve:
Spoon the dumplings and creamy sauce into serving bowls. Garnish with chopped parsley or cilantro and add a sprinkle of grated carrot for a fresh and colorful finish. Enjoy!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding or mincing it. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Pat the chicken dry to avoid excess moisture in the filling.
Can I Make These Dumplings Ahead of Time?
Absolutely! You can assemble the dumplings and place them on a floured tray, then cover and refrigerate for up to 24 hours before cooking. If freezing, freeze them on a tray first, then transfer to a freezer bag for longer storage.
What If I Don’t Have Pumpkin Puree?
You can substitute with butternut squash puree or sweet potato puree for a similar sweet, earthy flavor. Just roast or steam first, then mash well before adding to the filling.
How Should I Store Leftovers?
Store any leftover dumplings and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or coconut milk if needed to loosen the sauce.
