Peruvian Chicken and Vegetable Dumplings
These Peruvian-inspired chicken and vegetable dumplings feature a flavorful filling of spiced ground poultry and seasonal produce. The dumplings are pan-fried to a golden crisp, offering a satisfying weeknight meal with familiar cooking techniques and a nod to traditional Peruvian flavors.
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Overview
These Peruvian Chicken and Vegetable Dumplings are a delicious fusion of traditional dumpling techniques and the vibrant flavors of Peru. Ground chicken is combined with a colorful mix of seasonal vegetables and Peruvian spices, then wrapped in thin dumpling wrappers and pan-fried until golden and crisp. Perfect for a quick weeknight meal or an appetizer to share, these dumplings deliver a satisfying crunch and a flavorful, moist filling.
Why you’ll love it
- The filling balances aromatic Peruvian spices with fresh seasonal vegetables, providing a healthy and flavorful bite.
- Pan-frying the dumplings creates a crispy exterior while keeping the inside tender and juicy.
- Simple and quick to prepare, ideal for busy weeknights.
- Versatile dish that pairs well with a variety of dipping sauces like ají verde or soy sauce.
Ingredient notes
- Ground chicken: Use fresh ground chicken or ground poultry of your choice. Ensure it is properly refrigerated and cooked through to 74°C (165°F) for safety.
- Seasonal vegetables: Carrots, bell peppers, and zucchini are excellent choices. Dice finely so they cook well inside the dumpling.
- Dumpling wrappers: Use store-bought round dumpling wrappers or make your own for a more authentic touch.
- Peruvian spices: A blend of cumin, paprika, and a touch of ají amarillo paste brings traditional flavors.
- Cooking oil: A neutral oil with a high smoke point such as vegetable or canola oil works best for pan-frying.
Serving & storage
Serve the dumplings hot with dipping sauces such as ají verde, soy sauce, or a spicy chili dip. They make a great appetizer or a main dish when paired with a simple salad or steamed rice.
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Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan with a splash of water to restore crispness and warmth. For longer storage, freeze uncooked dumplings on a baking tray and then transfer to a sealed bag for up to 1 month. Cook from frozen without thawing.
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Chef tips
- Make sure not to overfill the dumplings to avoid bursting during cooking.
- Test one dumpling first to check seasoning and cooking time.
- Use fresh ingredients for the best flavor and texture.
- Adjust spice level by varying amount of ají amarillo paste.
Ingredients
- 400 g (14 oz)ground chicken
- 1 mediumcarrot, finely diced
- 1 smallred bell pepper, finely diced
- 1 smallzucchini, finely diced
- 3 clovesgarlic, minced
- 1 smallyellow onion, finely chopped
- 1 tbspají amarillo paste (or substitute mild chili paste)
- 1 tspground cumin
- 1 tsppaprika
- 2 tbspfresh cilantro, chopped
- 30 piecesround dumpling wrappers (approx. 7-8 cm diameter)
- 2 tbspvegetable oil (for frying)
- Salt and pepperto taste
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Equipment
- mixing bowl
- skillet or frying pan
- spatula
- knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories320
- Protein28 g
- Carbs15 g
- Fat14 g
Step-by-step
Step 1
In a large mixing bowl, combine ground chicken, diced carrot, bell pepper, zucchini, garlic, onion, ají amarillo paste, cumin, paprika, cilantro, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.Step 2
Place a dumpling wrapper on a clean surface or your palm. Spoon about 1 tablespoon of the filling into the center.Step 3
Moisten the edges of the wrapper with a little water using your finger. Fold the wrapper in half over the filling and press edges firmly to seal, creating a half-moon shape. Repeat until all filling is used.Step 4
Heat vegetable oil in a non-stick skillet over medium heat until shimmering.Step 5
Add dumplings to the pan in a single layer, careful not to overcrowd. Cook for 2 minutes until the bottoms are golden brown.Step 6
Add 60 ml (1/4 cup) of water to the pan and immediately cover with a lid. Steam the dumplings for 6 minutes, ensuring filling reaches a safe internal temperature of 74°C (165°F).Step 7
Remove the lid and continue cooking for another 2 minutes to crisp up the bottoms again and evaporate excess water.Step 8
Transfer dumplings to a serving plate and serve hot with your choice of dipping sauce.
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