Rat Dumplings Recipe
A Whimsical Bite Appetizers.
A whimsical and savory dumpling dish shaped like tiny mice, perfect for bringing a little bit of storybook magic to your table.
I remember the first time I made these. My daughter was little, and we were watching an animated movie with a charming little mouse chef. Her eyes were so wide with wonder. I thought, 'I could bring a little of that magic to life.' So, we spent the whole afternoon in the kitchen, our hands dusted with flour, giggling as we tried to get the ears just right. Some were a little wonky, others a bit plump—oops!—but each one was perfect. It wasn't about creating flawless dumplings; it was about creating a memory. Now, every time I pleat one of these little guys, I’m right back in that moment, the smell of ginger and sesame filling my sunlit kitchen.
Why These Little Guys Will Steal Your Heart
- •They bring a touch of whimsy and storytelling to the dinner table.
- •The filling is so juicy and perfectly balanced with savory ginger and garlic.
- •They’re a wonderfully mindful kitchen project—perfect for a slow weekend afternoon.
- •Honestly, they're just too cute not to love!
Honestly, I wasn't sure if they would taste as good as they look, but wow! The filling is so juicy and flavorful. My family couldn't stop smiling when I brought these to the table.
Essential Ingredient Guide
- Dumpling Wrappers: Look for the round, thin wrappers, usually found in the refrigerated section of your grocery store. They make the folding and shaping process so much easier.
- Toasted Sesame Oil: Just a little bit adds such a deep, nutty aroma that really makes the filling sing. It's one of those 'secret' ingredients that makes all the difference.
Complete Cooking Process
- Combine the ground chicken, shredded cabbage, ginger, garlic, soy sauce, sesame oil, green onions, and white pepper in a bowl. Gently mix with your hands or a spoon until just combined. Overworking it can make the filling tough, so be gentle.
- Place a teaspoon of filling on a wrapper. Dab a little water along one edge. Fold the wrapper in half over the filling to create a semi-circle. Pinch the edges to seal completely. Gently pull one end to a point to form the 'nose,' and pinch the other end to create two little 'ears.' It’s okay if they aren't perfect; each one will have its own personality! Use tweezers to place two black sesame seeds for the eyes.
- The pan-fry and steam method gives you the best of both worlds: a crispy, golden-brown bottom and a tender, steamed top. Don't overcrowd the pan, as this will steam them unevenly.
Your Questions, Answered
→Can I make these ahead of time?
Yes, absolutely. You can assemble them and store them on a lightly floured tray in the fridge for a few hours. You can also freeze them raw in a single layer before transferring to a bag. Cook them straight from frozen, just add a few extra minutes to the steaming time.
→What other fillings could I use?
So many possibilities! Ground turkey or finely minced mushrooms with tofu would be lovely vegetarian options. Just be sure to pre-cook any vegetables that release a lot of water.
Rat Dumplings Recipe
Try this unique rat dumplings recipe! A savory and delicious dumpling dish perfect as an appetizer or snack. Get the recipe here.
Timing
Prep Time
35 minutes
Cook Time
15 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Savory Filling
- 011 lb ground chicken
- 021 cup finely shredded napa cabbage
- 031 tablespoon freshly minced ginger
- 042 cloves garlic, minced
- 052 tablespoons soy sauce
- 061 teaspoon toasted sesame oil
- 072 green onions, finely chopped
- 081/4 teaspoon white pepper
For Assembly
- 0124 round dumpling wrappers
- 02Small bowl of water
- 03Black sesame seeds, for the eyes
For the Simple Dipping Sauce
- 011/4 cup soy sauce
- 022 tablespoons rice vinegar
- 031/2 teaspoon toasted sesame oil
- 04A pinch of red pepper flakes (optional)
Instructions
In a medium bowl, combine the ground chicken, shredded cabbage, ginger, garlic, soy sauce, sesame oil, green onions, and white pepper. Gently mix with your hands or a spoon until just combined. Try not to overwork the filling to keep it tender.
Lay out a few dumpling wrappers on a clean surface. Place about a teaspoon of filling in the center of each. Dip your finger in the water and trace along half of the wrapper's edge.
Fold the wrapper in half to create a semi-circle, pressing firmly to seal the edges. Gently pull and taper one end to create a 'nose' and pinch the dough on the other end to form two little 'ears.' Use tweezers or a fingertip to press two black sesame seeds onto the head for eyes.
Heat a tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Carefully arrange the dumplings in a single layer, flat-side down. Cook for 2-3 minutes, until the bottoms are beautifully golden-brown and crisp.
Pour about 1/4 cup of water into the skillet (it will sizzle!), immediately cover with a tight-fitting lid, and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the filling is cooked through and the wrappers are tender.
While the dumplings are steaming, whisk together the soy sauce, rice vinegar, sesame oil, and red pepper flakes for the dipping sauce. Serve the dumplings immediately, with the sauce on the side for dipping.
Notes & Tips
- 1The shaping part is the most time-consuming, but it’s also the most fun. Put on some music, pour yourself a cup of tea, and enjoy the process.
- 2Feel free to adjust the seasoning in the filling to your liking. Sometimes I add a little grated carrot for sweetness and color.
Tools You'll Need
- •Don't overfill the dumplings! About one teaspoon of filling is plenty. Too much will make them difficult to seal and they might burst while cooking.
- •Keep your stack of unused wrappers covered with a damp cloth while you work. This prevents them from drying out and cracking.
- •Make sure your pan is nice and hot before adding the dumplings to get that perfect crispy bottom.