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  • Writer's pictureSusie Csorsz Brown

Chicken Dumplings with Roasted Red Pepper Sauce

Want to know a secret? This is one of those recipes that LOOKS fancy but is quite simple to make. It is also the perfect opportunity to bring in helpers, as there are multiple components to be made; you can dole out the ingredients and instructions as you see fit. This is also a great option when you know you have some time in the morning, and can start your prep for dinner, slide it into the fridge to finish closer to dinner time.

So this sauce. I think this one is a keeper not just for these dumplings, but also for any veggie night (as it is 'creamy' while staying vegan), and it is also great for other chicken dishes or maybe on fish or your latest grain bowl version. I hope you try it. We really loved it with the chicken dumplings, and then had it over rice the next day, and it might have even been better tasting!

Chicken Dumplings with Roasted Red Pepper sauce

Servings: 4-6

Bright tangy sauce and great tasting chicken dumplings!


Chicken Dumplings:

1kg lean ground chicken

1 onions, peeled and grated (easiest with a box grater)

2 garlic cloves, crushed

200 g (about 1 1/2 cups) chickpea flour (also called besan)

1/4 cup olive oil

2 t ground cumin

2 t ground coriander

2 t salt

black pepper, to taste

2 liters weak chicken stock about, for simmering

Roasted Red Pepper Sauce:

1 medium onion, finely chopped

1 clove garlic, crushed

3 T olive oil

4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped

2 Tbsp. tomato paste

1 (15-oz.) can white beans (such as navy or cannellini), rinsed

2 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

¼ tsp. crushed red pepper flakes

Freshly ground black pepper

pasta or acini de pepe, or cooked grain for serving


For the dumplings: With wet hands or a fork, mix the dumpling ingredients to form a soft sticky mass. Shape into rough balls of about 60 g each. For ease, use a large cookie scoop (3T), it should make 25ish balls. Chill for at least an hour.

Meanwhile, make the Roasted Red Pepper sauce: Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6–8 minutes. Add garlic, and stir well. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes. Add roasted red peppers, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes.

Set aside until ready to cook dumplings.

Finish the dumplings: When ready to cook the dumplings, bring chicken stock to a simmer in a large pot. Add the dumpling balls, and submerged in the stock, tightly covered, for 25 - 30 minutes, or until plump and cooked. Stir occasionally, and ensure the balls stay submerged. When the dumplings are fully cooked, they will float. Remove using a slotted spoon to a covered dish; set aside while finishing the sauce and pasta (if using). Save 2 cups of broth for adding to the red pepper sauce. If serving with pasta, use the remaining stock for cooking the pasta according to package instructions.

Finish the Roasted Red pepper sauce: Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved dumpling broth (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat. If you want, you can also puree the sauce with an immersion blender. Be careful so as to not splash the hot sauce while blending.

Serve the dumplings with pasta or chosen grain, topped with the Red Pepper Sauce.


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