If you want a flavorful dumpling dinner ready in about 30 minutes, these Thai Basil Chicken Dumplings are an excellent choice. They capture the bold flavors of Thai basil chicken inside an easy dumpling using the viral “blanket” method—no pleating or folding required.
Bring the flavor to dumpling night!
If you’re new to making dumplings, this recipe is a great place to begin. The blanket dumpling trend makes assembly fast and forgiving: instead of wrapping or pleating, you simply set the wrapper over a small ball of filling and gently pinch the edges so the wrapper drapes around the top and sides. The finished dumpling looks like a little meatball wearing a tiny blanket—simple and satisfying.
I combined that easy method with the bright, savory flavors of Thai basil chicken to create a dumpling that’s both approachable and full of character. The result is a quick, tasty meal that’s perfect for weeknights or casual gatherings.
Key ingredients
The photo above shows the ingredients at a glance. Below are notes on a few items; the full ingredient list with measurements is in the recipe card.
- Thai chilies – these small peppers pack heat. Use 4–6 for medium spice, 8–10 for very spicy, or omit if you prefer mild. If you can’t find Thai chilies, substitute serrano peppers (about one serrano for every two Thai chilies).
- Thai basil leaves – this herb gives the dish its authentic aroma and flavor. If Thai basil isn’t available, use a combination of sweet basil (about 1/3 cup) plus 2 tablespoons fresh mint to better mimic the herbal notes of Thai basil.
- Dumpling wrappers – look for gyoza or potsticker wrappers at an Asian market or the refrigerated section of many supermarkets (often near tofu).
Instructions
Step-by-step photos are included below to guide you. For the full recipe details, see the recipe card further down.
- Make the filling. In a large bowl, mix ground chicken with finely chopped Thai basil, minced Thai chilies, garlic, soy sauce, oyster sauce, and fish sauce. Form the mixture into eighteen 1-ounce balls.
- Assemble the blanket dumplings. Place a dumpling wrapper over each chicken ball and gently pinch the edges so the wrapper clings to the top and sides, leaving the bottom exposed.
- Sear and steam. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat (a 12″ skillet fits all dumplings in one layer). Add the dumplings, pour in 1/2 cup water, cover, and steam for 6–8 minutes. Remove the lid and cook until the water evaporates and the bottoms are lightly crisp—cook 1–2 more minutes if you want a deeper golden crust.
Thai Basil Chicken Dumplings
Ingredients
- 18 dumpling wrappers, or gyoza/potsticker wrappers
- 2 teaspoons vegetable oil
- ½ cup water
For the Filling
- 1 pound ground chicken
- ½ cup Thai basil leaves, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 5 Thai chilies, minced (use 1–2 for less spice)
- 2 cloves garlic, minced
Dipping Sauce (optional)
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons fish sauce
Equipment
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12 inch skillet
Instructions
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Combine ground chicken, Thai basil, soy sauce, oyster sauce, fish sauce, Thai chilies, and garlic in a medium bowl. Mix until evenly combined.
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Portion the filling into roughly 1-ounce mounds on a cutting board. Place one dumpling wrapper over each mound and gently press the wrapper around the top and sides so it adheres, leaving the bottom unwrapped.
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Heat the oil in a large nonstick skillet over medium-high heat. Add dumplings in a single layer, pour in ½ cup water, cover, and steam for 6–8 minutes.
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Uncover and cook until the water evaporates and the bottoms crisp to your preference—about 3–5 minutes more. For extra crispness, cook an additional 1–2 minutes.
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Optional: whisk the dipping sauce ingredients while the dumplings steam and serve alongside the cooked dumplings.
Notes
- Yield: This recipe makes 18 dumplings. It can be served as an appetizer or scaled up as part of a full meal.
- Skillet size: A 12-inch skillet holds all the dumplings in one layer. If your pan is smaller, cook them in batches and divide the steaming water between pans.
- Garnish ideas: Finish with extra Thai basil and a drizzle of chili crisp for color and heat.
- Substitutions: Ground pork or turkey can be used instead of chicken.
Nutrition Facts
More Thai fusion recipes
Here are a few other Thai-inspired dishes you might enjoy making at home.
Pad Thai Tacos
Thai Coconut Potsticker Soup
Thai Turkey Meatballs with Peanut Sauce
