Filipino Chicken Puto Dumplings with Malunggay Pesto
A creative weeknight recipe featuring Filipino-inspired chicken-filled puto dumplings served with a vibrant malunggay (moringa) leaf pesto. This dish highlights seasonal produce and uses steaming as a traditional cooking method, providing a light and wholesome meal option.
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Overview
This recipe combines traditional Filipino puto—steamed rice cakes—transformed into savory chicken-filled dumplings. Paired with a fresh and bright malunggay (moringa) leaf pesto, it’s a unique dish that is both light and filling. Steaming preserves the delicate flavors and moisture in the dumplings, making it a healthy and flavorful meal perfect for weeknights.
Why you’ll love it
- Innovative Filipino twist on dumplings using puto batter as the wrapper.
- Lean chicken filling keeps the meal light yet protein-packed.
- Malunggay pesto adds a nutritious, antioxidant-rich punch with vibrant color and flavor.
- Steaming method ensures a tender texture without added fat.
- Quick to prepare with seasonal ingredients.
Ingredient notes
Puto batter: Traditionally made from rice flour, sugar, baking powder, and coconut milk, this batter forms a soft, slightly sweet wrapper.
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Filling: Ground chicken is mixed with aromatics and seasonings for depth—use skinless chicken for a lean option.
Malunggay leaves: Fresh moringa leaves have a slightly earthy, spinach-like flavor and are high in vitamins; substitute with fresh spinach and basil if unavailable.
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Pesto components: Toasted nuts (cashews or peanuts) add richness, and a bit of calamansi or lime juice gives brightness.
Serving & storage
Serve the dumplings warm immediately after steaming alongside the malunggay pesto drizzled on top or as a dip. This dish pairs well with a simple side salad or steamed vegetables.
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Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave before serving.
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Chef tips
- Use fresh malunggay leaves for the most vibrant pesto flavor, but baby spinach plus basil is a good substitute if unavailable.
- Do not overcrowd the steamer basket; steam dumplings in batches if needed for even cooking.
- Ensure the batter filling is not too thin or watery to avoid soggy dumplings.
- Reheat leftovers in a steamer rather than microwave to retain texture.
Ingredients
- 1 cup (120g) rice flourrice flour
- 1/3 cup (65g) granulated sugargranulated sugar
- 1 tsp baking powderbaking powder
- 3/4 cup (180ml) coconut milkcoconut milk
- 250g ground skinless chicken breastground chicken breast
- 2 cloves garlic, mincedgarlic
- 1 small onion, finely choppedonion
- 1 tbsp soy saucesoy sauce
- 1/2 tsp ground black pepperground black pepper
- Salt to tastesalt
- 1 cup fresh malunggay (moringa) leaves, washed and stems removedmalunggay leaves
- 1/4 cup roasted peanuts or cashewsroasted nuts
- 1/4 cup grated Parmesan cheeseParmesan cheese
- 1 clove garlicgarlic
- 2 tbsp olive oilolive oil
- 1 tbsp calamansi juice or fresh lime juicecalamansi or lime juice
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Equipment
- mixing bowls
- steamer or steaming basket
- blender or food processor
- frying pan
- spatula
- measuring cups and spoons
Nutrition per serving
- Calories320
- Protein22 g
- Carbs35 g
- Fat10 g
Step-by-step
Step 1
In a mixing bowl, combine rice flour, sugar, and baking powder. Gradually whisk in coconut milk until you form a smooth batter. Set aside.Step 2
Heat a small frying pan over medium heat. Add a little oil and sauté minced garlic and chopped onion until fragrant and translucent, about 2 minutes.Step 3
Add the ground chicken to the pan, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes. Season with soy sauce, ground black pepper, and salt to taste. Remove from heat and let cool slightly.Step 4
Mix the cooked chicken mixture into the puto batter until well combined.Step 5
Prepare the steamer with boiling water. Lightly grease small heatproof molds or use banana leaves in a steaming tray.Step 6
Pour the batter with chicken filling into molds, filling each about 3/4 full to allow room for rising.Step 7
Steam the dumplings over high heat for 15 minutes or until firm to the touch and a toothpick inserted comes out clean.Step 8
While the dumplings cook, prepare the malunggay pesto. Combine malunggay leaves, roasted nuts, Parmesan cheese, garlic, olive oil, and calamansi juice in a blender or food processor. Blend until smooth. Season with salt to taste.Step 9
Remove dumplings from steamer carefully. Serve warm with malunggay pesto drizzled on top or on the side for dipping.
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