Ginger Chicken Dumplings recipe from Mya Tiger

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Cantonese hotspot Mya Tiger at the iconic Hotel Esplanade in St Kilda shares their signature dish, Ginger Chicken Dumplings.

27 March 2024

Ginger Chicken Dumplings


Dumpling skin

500 g all-purpose flour
10 g salt
250 ml boiled water

  • Start by mixing flour and salt in a bowl.
  • Use a wooden spoon to stir the flour while gradually adding water 1/3 at a time, allowing the flour to absorb the water. The mixture should slowly turn lumpy.
  • Knead the dough in the bowl to bring all the lumps together into one mass. If the dough does not come together, add water one teaspoon at a time until it does. Note: The dough should not be sticky.
  • Transfer the dough to a hard work surface. (We recommend using a Silpat.) Knead the dough for 2 minutes until it is smooth and elastic.
  • Let it rest for at least 15 minutes and up to 2 hours.
  • After resting, cut the dough into 4 equal pieces.
  • Roll each section into a 1-inch-thick log, then cut it into 8 equal pieces. Shape each piece into a rounded disc. Lightly flour the top and bottom of the disc.
  • Use a floured rolling pin to roll out the disc further. Holding the flattened disc gently, use the rolling pin to press out the outer edges of the disc. Roll back and forth, continuing to rotate the disc until all edges are pressed out to your desired thickness.
  • Note: Your dumpling skin should not be too thin, as it needs to hold the filling without breaking.
  • Add flour as necessary to prevent the dough from sticking and tearing – The final skin should be between 3 and 4 inches long.
Chicken dumpling filling

500 g chicken mince
25 g finely chopped ginger
25 g sugar
15 g salt
15 g chicken stock powder
10 g ground white pepper
10 g potato starch
50 ml iced water
50 ml neutral oil

  • Mix chicken mince, ginger, sugar, salt, and chicken stock powder in a kitchen mixer and whisk on low speed.
  • Slowly add the iced water to the mixture, followed by the oil.
  • Add the potato starch and mix until well combined.
Chilli oil sauce

500 g chilli powder (no seeds)
50 g ground Sichuan peppercorns
10 g ground star anise
10 g ground cinnamon
30 g minced garlic
1 L hot oil
100 ml black vinegar
100 ml soy sauce

  • Mix all spices, garlic, and chili powder in a heatproof bowl.
  • Pour hot oil over the mixture to release the aroma.
  • Once the oil cools to room temperature, season with black vinegar and soy sauce.

NB: It is important to follow the sauce instructions step by step and let the oil cool down slightly before adding wet ingredients. Adding them too early can cause the hot oil to splatter, which may lead to burns.

Crispy skin base

900 ml neutral oil
100 g all-purpose flour
400 ml water

  • Add all ingredients into a bowl and mix well.
  • Transfer into a squeeze bottle for easy service.


  • Boil dumplings until cooked (approximately 3-4 minutes), then set aside and ensure they are well-drained.
  • Add a thin layer of batter to the bottom of a hot non-stick pan, enough to cover the base, and immediately place dumplings on top.
  • Cook for approximately 1 minute until the batter turns a nice golden brown.
  • Flip the dumplings straight from the pan to the plate so that the base is on top.
  • Add chilli sauce to the bottom of the plate or on the side, whichever you prefer.

Note: The reason we use a non-stick pan is to avoid hot oil in the pan when flipping it onto the plate.

These dumplings are perfect for steaming or pan-frying and can be prepared up to 24 hours in advance. They can be kept in the freezer for up to 2 weeks but are best when eaten fresh. If you prefer steamed dumplings, just add them to your steamer for 5 minutes over a rolling boil!

Mya Tiger at Hotel Esplanade

11 The Esplanade, St Kilda