Lemongrass & Coconut Chicken Dumplings w/ Sweet Chili Soy Sauce

So far on D Diet meat has been completely banned. Until Tuesday night I had only eaten it twice in the last 45 days (both occasions being my days off). I always planned to introduce chicken back into my diet though so I figured this week was as good as any. I was in the mood for something with Asian flare and I’ve always had the urge to make something with wonton wrappers- so I decided to attempt homemade chicken dumplings. Had I ever made dumplings, you ask? Why no, I had not. Did I have a recipe, you ask? Why no, I did not. But really, how hard could it be?

I decided to just throw together some things that I thought sounded good. I love the Thai flavours of chili, lemongrass and coconut so that’s what I went with. As luck would have it, these turned out really freaking good. I decided not to add any dipping sauce because I’m trying to avoid sugar and these were perfect just on their own.

They are super low in fat and calories as well, making them even more appealing in my eyes! I dare you all to try them, let me know what you think! Make a half batch if you must but be warned, they go fast!

Lemongrass Coconut Chicken Dumplings


500g/1lb minced (ground) chicken

1/2 cup light coconut milk

1/4 cup chopped green/spring onions (just the green part)

3 Tbsp finely minced fresh lemongrass

3 Tbsp soy sauce

2 cloves crushed/minced garlic

1 1/2 Tsp apple cider vinegar (not very Asian but it’s all I had)

3/4 Tsp ginger (fresh is best but I used powder)

1 large chili, finely diced (or more if you like a kick)

48 wonton wrappers


Mix all ingredients together in a bowl. I started with the seasoning in it’s own bowl so I could taste it as I went, then once I was happy I added it to the raw chicken.

Place a small amount of the chicken in each wonton wrapper. I used about a tablespoon in each one. Be careful not to put too much or it will simply ooze out the sides. Wet the edges of the wrapper and press to seal them closed. Test a few different shapes to see what works best for you and modify the amount of chicken as needed. I still haven’t perfected the art of actually making the dumplings but I’m sure I’ll get better with time. You should have enough to make about 48 dumplings.

Steam for 8-10 minutes. You can use a bamboo steamer but I don’t have one. I simply used a metal steamer in a big pot- BUT if you do this cover the steamer with baking paper first to prevent sticking.

If you run out of wonton wrappers to make all 48 just drop spoonfuls of the chicken into the steamer to make mini meatballs… yum.

Only steam those you are ready to eat right away. Put the other ready to cook dumplings in a container and freeze to eat at a later time. Tonight I put some straight from the freezer into the steamer and they still only took 10 minutes to cook. Perhaps they should only take 8 or so if fresh.

Enjoy with some of my special sweet chili soy dipping sauce.

1/4 cup sweet chili sauce
3 Tbsp low sodium soy sauce
1/4 Tsp fresh grated ginger (you can use a jar or powder as well)
1/4 Tsp sesame seeds
1/4 Tsp chili flakes (optional)

Heat in the microwave for 45 seconds to warm


Coconut milk and wonton wrapper nutrition varies so this information is based on the ingredients I used.

8 dumplings – 284 calories, 7g fat

8 mini meatballs (no wonton wrapper)  –  128 calories and 6g fat

By the way… if you are thinking 8 dumplings a big serving, it’s not- I just ate 12 for dinner and could have eaten more!



1 thought on “Lemongrass & Coconut Chicken Dumplings w/ Sweet Chili Soy Sauce”

  1. Wow..Nice presentation… ingrediants sound delicious..I MUST make these..I will do a bit less spicy..but They sound really good. I love dumplings. Thanks for the tip on cooking paper on the metal steamer to prevent sticking. THANKS for sharing. Luv ya

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