Peruvian Chicken and Quinoa Dumplings with Aji Amarillo Sauce
These Peruvian-inspired chicken and quinoa dumplings combine tender poached chicken with nutty quinoa, wrapped in delicate dumpling skins and served with a vibrant, mildly spicy aji amarillo sauce. A perfect weeknight dish offering comforting flavors through a gentle poaching technique, highlighting seasonal produce and protein rotation.
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Overview
This dish melds tender, gently poached chicken and fluffy quinoa into flavorful dumplings that highlight Peruvian culinary traditions. Wrapped in delicate dumpling skins and served with a bright, creamy aji amarillo sauce, it offers a comforting yet vibrant meal perfect for any night of the week. The subtle spice of aji amarillo complements the mild filling, while the poaching technique ensures juicy, tender chicken every time.
Why you’ll love it
- Balanced nutrition with protein-rich chicken and quinoa.
- Mildly spicy and aromatic aji amarillo sauce adds bold flavor without overwhelming heat.
- Light cooking techniques preserve the natural texture and taste of ingredients.
- Perfect for meal prep and freezing for easy future meals.
Ingredient notes
- Chicken breast: Use fresh, skinless boneless breasts for the best texture when poached.
- Quinoa: Rinse thoroughly before cooking to remove the natural bitter saponins.
- Dumpling skins: Buy fresh or frozen round dumpling wrappers; thaw if frozen before use.
- Aji amarillo paste: Available at Latin markets or specialty stores, this paste provides authentic Peruvian flavor.
Serving & storage
Serve the dumplings hot with a generous drizzle of aji amarillo sauce. Garnish with chopped cilantro or scallions if desired. These dumplings can be refrigerated in an airtight container for up to 3 days or frozen before cooking for up to 1 month. Reheat gently by steaming or pan-frying to retain texture.
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Chef tips
- Ensure the chicken is fully cooked and reaches an internal temperature of 75°C (165°F) for food safety.
- Rinse quinoa well to remove bitterness and improve flavor.
- Do not overfill dumpling wrappers to prevent bursting during steaming.
- Use fresh dumpling skins for best texture or thaw frozen skins carefully to avoid tearing.
Ingredients
- 2skinless boneless chicken breasts (~400 g)
- 100 g (1/2 cup)quinoa, rinsed
- 200 ml (about 3/4 cup plus 1 tbsp)water
- 1small onion, finely chopped
- 2 clovesgarlic, minced
- 1 tbspvegetable oil
- 30-40round dumpling wrappers (approx. 7 cm diameter)
- 1 tspcumin powder
- 1 tspdried oregano
- Salt and black pepperto taste
- 2 tbspaji amarillo paste
- 125 ml (1/2 cup)mayonnaise
- 1 tbsplime juice
- Fresh cilantro and scallionsfor garnish (optional)
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Equipment
- medium saucepan
- small frying pan
- mixing bowl
- steamer or large pot with steaming rack
- spatula or spoon
- measuring cups and spoons
Nutrition per serving
- Calories320
- Protein28 g
- Carbs25 g
- Fat12 g
Step-by-step
Step 1
Place the chicken breasts in a medium saucepan and cover with water (about 750 ml). Bring to a gentle simmer over medium heat, then reduce heat to low and poach gently until cooked through, about 12 minutes. Remove chicken and set aside to cool slightly.Step 2
While the chicken cooks, rinse quinoa thoroughly under cold running water. Combine rinsed quinoa and 200 ml water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.Step 3
In a small frying pan, heat vegetable oil over medium heat. Add onion and garlic, cook stirring occasionally until translucent and fragrant, about 5 minutes.Step 4
Shred the poached chicken finely using forks or your hands. In a mixing bowl, combine shredded chicken, cooked quinoa, sautéed onions and garlic, cumin powder, oregano, salt, and pepper. Mix well to combine.Step 5
Place a dumpling wrapper on a clean surface. Spoon approximately 1 tablespoon of the filling into the center of each wrapper. Moisten edges with water, then fold and pinch to seal the dumpling securely.Step 6
Heat a steamer over boiling water. Arrange dumplings in the steamer basket without overlapping. Cover and steam until dumpling skins are translucent and filling is heated through, about 8 minutes.Step 7
Meanwhile, mix aji amarillo paste, mayonnaise, and lime juice in a small bowl until smooth to make the sauce.Step 8
Serve the dumplings hot, drizzled with aji amarillo sauce and garnished with fresh cilantro or scallions if desired.
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