Chicken Shawarma Dumplings
Chicken Shawarma Dumplings
Ingredients
For the Chicken Shawarma Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 1 teaspoon white vinegar
- 1 tablespoon tomato paste
- 3 garlic, cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/4 teaspoon cardamom
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
For the Dumpling Dough
- 2 1/2 cups Korean all-purpose flour, plus more for dusting
- 3/4 cup warm water, room temperature, about 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Serving (Optional)
- 1/4 cup garlic sauce
- 1/4 cup plain yogurt
- 1/4 cup pickles, chopped
- 1 tablespoon pomegranate molasses
Instructions
- 1
In a large bowl, combine the olive oil, lemon juice, orange juice, white vinegar, tomato paste, minced garlic, turmeric, garlic powder, cumin, paprika, allspice, coriander, onion powder, cardamom, salt, and granulated sugar for the marinade. Whisk until well combined.
⏱️ 5 min
- 2
Add the cut chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 3
To prepare the dough, in a medium bowl, combine the warm water, yeast, and 1 teaspoon of granulated sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 4
In a large mixing bowl, combine the Korean all-purpose flour, baking powder, and 1/2 teaspoon of salt. Make a well in the center and pour in the activated yeast mixture.
⏱️ 2 min
- 5
Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes while you cook the chicken.
⏱️ 15 min
- 6
Preheat a large skillet or pan over medium-high heat. Remove the marinated chicken from the refrigerator and cook in the hot pan for 8-10 minutes, stirring occasionally, until cooked through and slightly caramelized. Remove from heat and let cool slightly.
⏱️ 10 min
- 7
Once cooled, shred or finely chop the cooked chicken shawarma into small pieces suitable for dumpling filling.
⏱️ 5 min
- 8
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough very thinly (about 1/16-inch thick). Use a 3-inch round cutter or a glass to cut out circular wrappers. Re-roll scraps as needed.
⏱️ 10 min
- 9
Place about 1 tablespoon of the chicken shawarma filling in the center of each dough wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, then crimp the edges to seal, creating pleats if desired.
⏱️ 10 min
- 10
To cook the dumplings, you can pan-fry or air fry. For pan-frying: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Place dumplings in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, immediately cover, and steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through. For air frying: Preheat air fryer to 375°F (190°C). Lightly spray dumplings with olive oil. Place in a single layer in the air fryer basket and cook for 8-12 minutes, flipping halfway, until golden brown and cooked through.
⏱️ 15 min
- 11
Serve the Chicken Shawarma Dumplings hot with garlic sauce, plain yogurt, chopped pickles, and a drizzle of pomegranate molasses, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Dumplings
For the Chicken Shawarma Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 1 teaspoon white vinegar
- 1 tablespoon tomato paste
- 3 garlic, cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/4 teaspoon cardamom
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
For the Dumpling Dough
- 2 1/2 cups Korean all-purpose flour, plus more for dusting
- 3/4 cup warm water, room temperature, about 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Serving (Optional)
- 1/4 cup garlic sauce
- 1/4 cup plain yogurt
- 1/4 cup pickles, chopped
- 1 tablespoon pomegranate molasses
Instructions
- 1
In a large bowl, combine the olive oil, lemon juice, orange juice, white vinegar, tomato paste, minced garlic, turmeric, garlic powder, cumin, paprika, allspice, coriander, onion powder, cardamom, salt, and granulated sugar for the marinade. Whisk until well combined.
⏱️ 5 min - 2
Add the cut chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 3
To prepare the dough, in a medium bowl, combine the warm water, yeast, and 1 teaspoon of granulated sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 4
In a large mixing bowl, combine the Korean all-purpose flour, baking powder, and 1/2 teaspoon of salt. Make a well in the center and pour in the activated yeast mixture.
⏱️ 2 min - 5
Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes while you cook the chicken.
⏱️ 15 min - 6
Preheat a large skillet or pan over medium-high heat. Remove the marinated chicken from the refrigerator and cook in the hot pan for 8-10 minutes, stirring occasionally, until cooked through and slightly caramelized. Remove from heat and let cool slightly.
⏱️ 10 min - 7
Once cooled, shred or finely chop the cooked chicken shawarma into small pieces suitable for dumpling filling.
⏱️ 5 min - 8
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough very thinly (about 1/16-inch thick). Use a 3-inch round cutter or a glass to cut out circular wrappers. Re-roll scraps as needed.
⏱️ 10 min - 9
Place about 1 tablespoon of the chicken shawarma filling in the center of each dough wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, then crimp the edges to seal, creating pleats if desired.
⏱️ 10 min - 10
To cook the dumplings, you can pan-fry or air fry. For pan-frying: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Place dumplings in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, immediately cover, and steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through. For air frying: Preheat air fryer to 375°F (190°C). Lightly spray dumplings with olive oil. Place in a single layer in the air fryer basket and cook for 8-12 minutes, flipping halfway, until golden brown and cooked through.
⏱️ 15 min - 11
Serve the Chicken Shawarma Dumplings hot with garlic sauce, plain yogurt, chopped pickles, and a drizzle of pomegranate molasses, if desired.
⏱️ 3 min