Ethiopian-Inspired Chicken Dumplings with Lentil Berbere Sauce
Tender chicken dumplings gently poached and served with a rich Ethiopian-style lentil stew seasoned with berbere spice blend, combining comforting flavors with a nod to traditional Ethiopian cuisine. Perfect for a weeknight skillet supper.
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Overview
This vibrant Ethiopian-inspired recipe features delicate chicken dumplings quickly poached and nestled in a hearty lentil stew richly spiced with berbere, a traditional Ethiopian spice blend. It’s a flavorful, wholesome meal that brings warmth and comfort to your kitchen, ideal for a satisfying weeknight supper.
Why you’ll love it
- Flavorful & aromatic: The berbere-spiced lentils pack a fragrant punch that complements the mild chicken dumplings.
- Balanced meal: Protein-rich lentils and chicken make this a nutritious, filling dish.
- Quick cooking: Dumplings poach quickly, and the lentil stew simmers while you prepare, making it efficient for busy evenings.
- Inspired fusion: Traditional Ethiopian flavors with a creative twist perfect for adventurous eaters.
Ingredient notes
- Chicken mince: Use fresh, quality chicken breast or thigh mince for tender dumplings.
- Berbere spice blend: This Ethiopian spice mix includes chili, garlic, ginger, fenugreek, and more; purchase pre-made or make your own for authentic flavor.
- Lentils: Brown or green lentils hold shape well in the stew and provide texture.
- Dumpling wrappers: Store-bought wonton wrappers work well for ease and uniformity; ensure they do not dry out during prep.
- Poaching liquid: Chicken broth seasoned lightly to gently cook dumplings without overpowering flavors.
Serving & storage
- Serve the dumplings warm, nestled in the lentil stew, garnished with fresh cilantro or parsley for brightness.
- This dish pairs well with injera bread, steamed rice, or a simple green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid overcooking the dumplings.
- Do not freeze dumplings cooked in sauce as texture may degrade; freeze uncooked dumplings separately if desired.
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Chef tips
- Ensure dumplings are sealed well to prevent filling from leaking during poaching.
- Use a digital thermometer to confirm dumplings reach safe internal temperature of 74°C (165°F) to avoid any food safety risks.
- Add broth gradually to the lentils to achieve your preferred stew consistency.
- Rest assembled dumplings on a lightly floured board or tray covered with a damp cloth to prevent drying out prior to cooking.
Ingredients
- 400 g (14 oz)ground chicken (breast or thigh)
- 1 smallonion, finely chopped
- 2 clovesgarlic, minced
- 1 tspginger, grated
- 1 tbspberbere spice blend, divided
- 15-20wonton wrappers (about 25 g / 0.9 oz each)
- 500 ml (2 cups)chicken broth, low sodium
- 200 g (1 cup)brown or green lentils, rinsed and drained
- 2 tbspolive oil
- 1 smallcarrot, diced
- 1 celery stalkdiced
- 400 g (14 oz) candiced tomatoes
- 2 tsptomato paste
- Salt and freshly ground black pepperto taste
- Fresh cilantro or parsley leavesfor garnish
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Equipment
- large mixing bowl
- large skillet or sauté pan with lid
- medium saucepan
- wooden spoon
- measuring spoons
- knife and cutting board
- slotted spoon
Nutrition per serving
- Calories420
- Protein35 g
- Carbs38 g
- Fat9 g
Step-by-step
Step 1
In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, grated ginger, and 1 teaspoon of berbere spice blend. Season with salt and pepper. Mix well until thoroughly combined.Step 2
Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the chicken mixture in the center of each wrapper. Moisten the edges with water, then fold and pinch to seal the dumplings tightly. Set aside on a lightly floured tray to prevent sticking.Step 3
Heat the olive oil in a large skillet over medium heat. Add the diced carrot and celery, sautéing until softened, about 5 minutes.Step 4
Add the rinsed lentils, diced tomatoes, tomato paste, and remaining 1 tablespoon of berbere spice blend to the skillet. Stir to combine. Pour in 250 ml (1 cup) of chicken broth, bring the mixture to a simmer.Step 5
Reduce the heat to low and cover the skillet. Let the lentil stew simmer gently until lentils are tender but not mushy, about 25 minutes. Stir occasionally and add more broth if needed to keep a stew-like consistency.Step 6
While the lentils simmer, bring the remaining 250 ml (1 cup) of chicken broth to a gentle simmer in a medium saucepan. Carefully drop the prepared chicken dumplings in batches into the poaching liquid, ensuring they do not overcrowd. Poach gently until they float and reach an internal temperature of 74°C (165°F), about 5 minutes.Step 7
Use a slotted spoon to transfer cooked dumplings to a warm plate. Repeat with remaining dumplings.Step 8
Once the lentils are tender and seasoned to taste with salt and pepper, spoon the lentil berbere sauce into serving bowls. Arrange the warm chicken dumplings on top. Garnish with fresh cilantro or parsley leaves and serve immediately.
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