Indonesian Chicken Steamed Dumplings with Spicy Peanut Sauce
Delicate steamed chicken dumplings infused with Indonesian spices, served with a rich and slightly spicy peanut dipping sauce. Featuring a slow-steamed technique to keep the dumplings tender while highlighting seasonal fresh produce like young greens and scallions. A weeknight-friendly dish rotating poultry protein and respecting classic Indonesian flavors.
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Overview
These Indonesian Chicken Steamed Dumplings are a tender, flavorful dish featuring ground chicken fused with aromatic Indonesian spices. Slow-steamed to juicy perfection, they’re served with a rich and slightly spicy peanut dipping sauce that brings warmth and depth. Fresh young greens and scallions add color and freshness, making this a wholesome main dish inspired by classic Indonesian flavors.
Why you’ll love it
- Delicate steamed texture keeps dumplings juicy and tender.
- Rich, homemade spicy peanut sauce for bold, authentic flavor.
- Use of fresh seasonal produce like young greens and scallions enhances freshness and nutrition.
- Simple preparation makes it perfect for a satisfying weeknight dinner.
Ingredient notes
Ground chicken: Use fresh, lean ground chicken for the best texture and flavor. You can substitute ground turkey if preferred.
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Indonesian spices: Includes coriander, turmeric, and a hint of ginger and garlic to capture traditional flavor profiles.
Peanut sauce: Made with peanut butter, soy sauce, lime juice, a touch of honey, and chili paste for controlled heat.
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Wrappers: Use fresh round dumpling wrappers or small wonton wrappers found in most supermarkets or Asian grocery stores.
Serving & storage
Serve dumplings immediately after steaming with the peanut dipping sauce on the side. Garnish with chopped scallions and young greens for vibrant color.
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Leftover dumplings can be refrigerated in an airtight container for up to 2 days. Reheat by steaming until warm. Peanut sauce keeps up to 1 week refrigerated.
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Chef tips
- Ensure the water is simmering gently to avoid water splashing onto dumplings during steaming.
- Do not overcrowd the steamer basket to prevent dumplings from sticking together.
- Use fresh dumpling wrappers for best texture; if using frozen, thaw completely before filling.
- Adjust chili garlic paste quantity in the peanut sauce to control the heat level.
- Consume cooked dumplings within 2 days when refrigerated to ensure freshness and food safety.
Ingredients
- 400 g (14 oz)ground chicken
- 1 tspground coriander
- 1/2 tspturmeric powder
- 1 tspgrated fresh ginger
- 2 clovesgarlic, minced
- 3 tbspchopped scallions, divided
- 1 tspsoy sauce
- 1/2 tspsea salt
- 1/4 tspblack pepper
- 30 piecesround dumpling wrappers (approximately 7-8 cm diameter)
- 100 g (3.5 oz)young greens (such as baby spinach or watercress), roughly chopped
- 150 g (5.3 oz)peanut butter (natural, unsweetened)
- 2 tbspsoy sauce
- 1 tbspfresh lime juice
- 1 tbsphoney
- 1 tspchili garlic paste (adjust to taste)
- 60 ml (1/4 cup)warm water
- 1 tbspvegetable oil for dumpling pan
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Equipment
- large mixing bowl
- steamer basket or bamboo steamer
- large pot or wok for steaming
- small bowl
- whisk or spoon
- chopping board and knife
Nutrition per serving
- Calories320
- Protein25 g
- Carbs18 g
- Fat15 g
Step-by-step
Step 1
In a large mixing bowl, combine ground chicken, ground coriander, turmeric, grated ginger, minced garlic, 2 tbsp chopped scallions, soy sauce, salt, and black pepper. Mix thoroughly until well combined.Step 2
Place a dumpling wrapper on a clean surface. Spoon approximately 1 tsp of the chicken mixture into the center of the wrapper.Step 3
Moisten the edges of the wrapper with a little water, then fold the wrapper in half to form a half-moon shape. Press the edges to seal tightly. Repeat until all filling is used, about 30-35 dumplings.Step 4
Heat a large pot with 5 cm of water and bring to a gentle simmer. Arrange the dumplings in a single layer in a steamer basket, making sure they do not touch.Step 5
Place the steamer basket over the simmering water. Cover with a lid and steam the dumplings for 15 minutes, or until the chicken is fully cooked and the wrappers are tender.Step 6
While dumplings steam, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, chili garlic paste, and warm water in a small bowl until smooth and creamy.Step 7
Once the dumplings are cooked, transfer them to a serving platter. Garnish with the remaining chopped scallions and young greens.Step 8
Serve the dumplings hot with the spicy peanut sauce on the side for dipping.
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