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Lunch recipe · from the recipe book

Chicken Thigh, Shrimp and Bok Choy Dumplings

Juicy hand-chopped chicken thigh and sweet shrimp with ginger and cabbage in tender, chewy homemade wrappers, dunked in a bright, tangy chili-lime dip.

Chicken Thigh, Shrimp and Bok Choy Dumplings

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ¾ cup170 gWaterjust-boiled for the dough, plus extra for the pot
  • ¼ tsp2 gSalt
  • 12 oz340 gChicken thighs, boneless skinlessfinely chopped
  • 7 oz200 gShrimpfinely chopped
  • 2¾ cups shredded200 gGreen cabbagefinely shredded
  • 1¾ cups shredded120 gBok choyfinely chopped
  • 3½ tbsp grated20 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 3 medium45 gGreen onionsthinly sliced
  • 2½ tbsp36 gLow-sodium soy sauce
  • 2¼ tsp10 gToasted sesame oil
  • ½ tsp1 gBlack pepper
  • 1 lime, juiced44 gLime juice
  • 1⅛ tsp2 gCrushed red pepper
  • 1½ tsp10 gHoney
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Make the dough: in a bowl, stir the flour with the just-boiled water (use only the dough portion here) until shaggy, then knead 8 minutes until smooth. Cover and rest 30 minutes.
  2. While the dough rests, toss the cabbage and bok choy with the salt in a strainer and let stand 10 minutes, then squeeze out as much liquid as you can.
  3. Make the filling: in a bowl, combine the chicken thigh, shrimp, squeezed cabbage and bok choy, ginger, garlic, two-thirds of the green onion, half the soy sauce, the sesame oil and the black pepper. Stir in one direction until sticky. Chill until needed.
  4. Make the chili-lime dip: stir together the lime juice, the remaining half of the soy sauce, the red pepper flakes, the honey, the cilantro and the remaining one-third of the green onion. Set aside.
  5. Roll the rested dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round, keeping the rest covered.
  6. Spoon a heaping teaspoon of filling onto each wrapper, fold into a half-moon, and pleat and pinch the edges to seal.
  7. Bring a large pot of water to a rolling boil. Add half the dumplings, stir gently, and boil about 6 minutes until they float and the filling reaches 165°F (74°C). Lift out with a slotted spoon, then cook the remaining half the same way.
  8. Serve the dumplings hot with the chili-lime dip.

Food safety: Cook shrimp until pink and opaque.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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