If you want a flavorful, quick dumpling dinner ready in about 30 minutes, these Thai Basil Chicken Dumplings are the perfect choice. They combine the bold taste of classic Thai basil chicken with an easy dumpling method inspired by the viral “blanket” dumpling trend — no folding or pleating required.
Bring the flavor to dumpling night!
If you’ve never made dumplings at home, this recipe is an excellent place to start. It uses the simple “blanket” dumpling method: place a small ball of filling on a surface, drape a round wrapper over it like a tiny blanket, and gently pinch the edges so the wrapper adheres to the filling. No delicate folding or pleating required — just a quick, satisfying assembly that yields dumplings that look like little meatballs wearing wrappers.
I adapted the blanket dumpling trend to highlight my favorite Thai flavors, combining ground chicken with Thai basil, spicy chiles and savory sauces. The result is a savory, herb-forward dumpling that’s easy enough for a weeknight and exciting enough for guests.
Key ingredients
This section highlights the ingredients that give these dumplings their distinctive Thai-inspired flavor. For exact measurements, see the ingredient list in the recipe card below.
- Thai chilies – Small and very spicy. Use 4–6 to achieve medium heat; increase to 8–10 for a much spicier result. If you prefer mild dumplings, reduce the chilies to 1–2 or omit them entirely. If Thai chiles aren’t available, substitute serrano peppers (roughly one serrano for two Thai chiles).
- Thai basil leaves – This herb is essential for the authentic sweet-anise note that defines Thai basil chicken. If you can’t find Thai basil, a mix of regular basil and a small amount of fresh mint (to mimic that subtle coolness) can work in a pinch, but fresh Thai basil is best.
- Dumpling wrappers – Gyoza or potsticker wrappers are ideal and are commonly available in the refrigerated section of many grocery stores or at Asian markets. The wrappers used for the blanket method are the same round wrappers sold for potstickers and gyoza.
Instructions
Below are the streamlined steps to make these dumplings at home, plus step-by-step photos to guide the process. For the full ingredient list and exact measurements, consult the recipe card in this post.
- Make the filling. In a medium bowl, combine ground chicken with finely chopped Thai basil, minced Thai chilies (to taste), minced garlic, soy sauce, oyster sauce and fish sauce. Mix until well combined, then portion the mixture into 18 roughly one-ounce balls.
- Form the blanket dumplings. Place a dumpling wrapper over each chicken ball and gently pinch the wrapper’s edges around the top and sides so it clings to the filling, leaving the bottom exposed. No pleating necessary — keep it simple.
- Sear and steam. Heat 2 teaspoons vegetable oil in a large, nonstick skillet over medium-high heat. Arrange the dumplings in a single layer so they fit comfortably; if your skillet is too small, work in batches. Pour 1/2 cup water into the pan, cover, and steam for 6–8 minutes.
- Finish crisping. Remove the lid and continue cooking until the water has evaporated and the dumpling bottoms are lightly crisp. For a deeper crust, cook an additional 1–2 minutes until golden-brown to your preference. Serve immediately with an optional dipping sauce.
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 (or larger)
Instructions
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Combine the ground chicken, chopped Thai basil, soy sauce, oyster sauce, fish sauce, minced Thai chilies and garlic in a medium bowl. Mix thoroughly until the mixture is evenly seasoned.
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Scoop about 1 ounce of filling for each dumpling onto a large cutting board. Drape a wrapper over each mound like a blanket and gently press the edges so the wrapper sticks to the filling, leaving the bottom unwrapped.
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Preheat a large nonstick skillet over medium-high heat and add the vegetable oil. When the oil is hot, arrange the dumplings in a single layer. Pour ½ cup water into the skillet, cover, and steam for 6–8 minutes.
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Remove the lid and continue cooking until the water has evaporated and the dumpling bottoms are crisped to your liking, about 3–5 minutes more. Serve hot.
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Optional: While the dumplings steam, whisk together the dipping sauce ingredients in a small bowl and serve alongside the cooked dumplings.
Notes
- Yield: This recipe makes 18 dumplings. For a fuller meal, serve with a simple salad or steamed vegetables.
- Skillet size: Use a 12-inch or larger skillet so all dumplings fit in a single layer. If your skillet is smaller, cook in two batches and divide the water between pans.
- Garnish: Finish with extra Thai basil leaves and a drizzle of chili crisp, if desired, for color and extra flavor.
- Protein swaps: Ground pork or turkey can be substituted for ground chicken if preferred.
Nutrition Facts
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More Thai fusion recipes
Here are a few other Thai-inspired dishes you might enjoy trying at home.
Pad Thai Tacos
Thai Coconut Potsticker Soup
Thai Turkey Meatballs with Peanut Sauce
