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Chicken parmesan dumplings with marinara sauce
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Chicken Parmesan Dumplings

These creative Asian-style Chicken Parmesan Dumplings are a fun way to enjoy the Italian classic in a playful and unique way. Serve them at parties with warm marinara sauce for dipping. This is a fun way to enjoy an Italian classic in a playful and unique way.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Italian
Servings: 24 dumplings
Calories: 55kcal
Author: Victoria


  • 8 ounces ground chicken or turkey
  • ¼ cup chicken broth
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ ounces fresh mozzarella cheese cut into 24 pieces (I quartered 6 small “ciliegine” mozzarella balls)
  • 24 round dumpling wrappers
  • Vegetable oil
  • Marinara sauce heated, for dipping


  • In a medium mixing bowl combine the ground chicken, chicken broth, Parmesan cheese, salt, and pepper. Mix thoroughly until the broth gets absorbed into the chicken, and everything is evenly combined.
  • Take out four wrappers and cover the rest with a damp dowel. Lay out the four wrappers like ducks in a row. Wet ½ inch of the rim of each wrapper. Scoop a heaping teaspoon of filling into the center of each wrapper, and top with a piece of mozzarella. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method.
  • At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
  • To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
  • Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously, Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp. Serve with hot marinara sauce for dipping.


  • I prefer to use Shanghai-Style Dumpling Wrappers by Twin Marquis. Please note that wonton wrappers are not a suitable substitute for dumpling wrappers.
  • Freeze uncooked dumplings by arranging in a single layer on a tray or sheet pan. Freeze until firm, then transfer to freezer bags. Cook the dumplings either thawed or from a frozen state. They may require a bit longer to cook if frozen.


Serving: 1dumpling | Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 4mg