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Chicken Dumpling Meatballs With Creamy Peanut Sauce

Name: Chicken Dumpling Meatballs With Creamy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Pounds Ground Chicken (breast or thigh, thigh preferred); 3 Green Onions (thinly sliced); ⅓ Cup Cilantro (finely chopped); 2 Tablespoons Freshly Grated Ginger (or 2 tsp ground ginger); 3 cloves garlic (mashed); 2 Tablespoons Toasted Sesame Oil; 2 Tablespoons Fish Sauce; ½ Cup Panko Bread Crumbs; 1 Egg; 1 Teaspoon Kosher Salt; 1 Teaspoon Ground Black Pepper; ¾ Cup Creamy Peanut Butter; ⅓ Cup Low Sodium Soy Sauce; 3 Tablespoons Maple Syrup; ¼ Cup Rice Vinegar; 3 Cloves Garlic; 2 Tablespoons Sriracha; 2-3 Tablespoons Water (if needed to thin); 2 Persian Cucumbers (sliced); ¼ Red Onion (thinly sliced); 2 Tablespoons Rice Vinegar; Pinch Salt

By Nicole Modic ⎯

August 27, 2025

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There may not be a recipe more cozy, flavorful, and downright addictive than my Chicken Dumpling Meatballs with Creamy Peanut Sauce. These meatballs take everything you love about classic dumplings — the juicy filling, the ginger, the garlic, the sesame — and transform it into an easy, weeknight-friendly dish without the hassle of folding wrappers. Served with a rich, velvety peanut sauce and crisp, quick-pickled cucumbers and onions, every bite is a perfect balance of savory, tangy, and fresh. Whether you make them in the air fryer or the oven, this is one recipe you’ll come back to again and again.

Two bowls of rice topped with chicken dumpling meatballs, sliced cucumbers, red onion, and creamy sauce, garnished with chili flakes. Fresh cilantro, cucumber slices, and a bowl of sauce are arranged nearby.

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Friends, let’s talk dumplings. Steamed, pan-fried, soup-filled, it really doesn’t matter, I’ll happily eat them all. The only thing standing between me and dumplings on a random Wednesday night? The folding. As much as I love them, it’s time-consuming, and let’s be honest, sometimes you just don’t want to stand at the counter folding wrappers.

That’s exactly why I came up with these Chicken Dumpling Meatballs. They take all of the flavors you crave in a dumpling and roll them into an easy, no-fuss meatball. You still get the savory, flavorful bite of a dumpling, but without all the effort. And instead of a dipping sauce on the side, we’re making a silky, creamy peanut sauce that coats every bite in the most delicious way. Trust me when I say, you’ll want this sauce on everything.

Of course, I couldn’t stop there. Dumplings are so good when balanced with something fresh, so I had to add my quick pickled cucumbers and onions. Just a few minutes in rice vinegar and salt, and you’ve got the perfect tangy, crunchy addition to cut through the richness of the meatballs and sauce. I like to serve everything over rice, but you could easily serve them on their own as an appetizer.

A flat lay of ingredients on a light surface, including ground meat, sliced cucumbers, red onion, cilantro, scallions, egg, sauces, seasonings, and various liquids in small bowls. — For these meatballs, you’ll need ground chicken, green onions, cilantro, ginger, garlic, sesame oil, fish sauce, bread crumbs, egg, salt, pepper, peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, cucumbers, and red onion.

A spoon drizzles creamy brown peanut sauce into a glass bowl, surrounded by sliced cucumbers, red onions, cilantro, and jars of various liquids on a light surface. — Add the peanut butter, soy sauce, maple syrup, rice vinegar, garlic, and sriracha to a small blender. Blend until completely smooth, adding a splash of water if needed to thin. Transfer the sauce to a bowl and set aside.

What You Need to Make These Chicken Dumpling Meatballs

Ground Chicken: I like using ground chicken thighs for extra juiciness, but breasts work too if you prefer a leaner option.
Green Onions: Thinly sliced green onions bring a mild onion flavor and a little freshness to each bite.
Cilantro: Finely chopped cilantro adds a bright, herby flavor that balances the richness of the meatballs.
Ginger: Freshly grated ginger gives a warm, spicy kick. If you don’t have fresh, ground ginger will work in a pinch.
Garlic: Mashed garlic cloves add depth and that savory backbone every meatball needs.
Toasted Sesame Oil: Nutty, aromatic sesame oil ties the flavors together.
Fish Sauce: Just a splash adds umami richness and layers of flavor you can’t get anywhere else.
Panko Bread Crumbs: Light and airy panko helps bind the meatballs while keeping them tender.
Egg: A simple binder that holds everything together.
Kosher Salt: Enhances all of the flavors in the mixture.
Black Pepper: A little peppery kick balances the ginger and garlic.

A glass bowl with ground meat, a raw egg, breadcrumbs, chopped herbs, and green onions, surrounded by ingredients like spices, cracked eggshells, cucumber slices, fresh cilantro, and seasoning bowls on a kitchen counter. — *Next, make the meatballs. In a large mixing bowl, combine the ground chicken, green onions, cilantro, ginger, garlic, sesame oil, fish sauce, bread crumbs, egg, salt, and pepper.*

For the Creamy Peanut Sauce:

Peanut Butter: Creamy peanut butter creates the rich, velvety base for the sauce.
Soy Sauce: Use low-sodium soy sauce to keep the flavor balanced without overpowering saltiness.
Maple Syrup: Just enough sweetness to balance the savory and spicy flavors.
Rice Vinegar: Adds tang and brightness to cut through the richness of the peanut butter.
Garlic: Blended into the sauce for a sharp, savory punch.
Sriracha: Brings the heat; adjust to your spice preference.
Water: Added as needed to thin the sauce to your desired consistency.

For the Quick Pickled Cucumbers and Onions:

Persian Cucumbers: Crisp and refreshing, they’re perfect for a quick pickle.
Red Onion: Thinly sliced for a sharp, slightly sweet bite.
Rice Vinegar: Helps pickle the vegetables.
Kosher Salt: Just a pinch to bring the flavors together.

How to Make These Chicken Dumpling Meatballs

To make these dumpling meatballs, start by preparing the sauce. Add the peanut butter, soy sauce, maple syrup, rice vinegar, garlic, and sriracha to a small blender. Blend until completely smooth, adding a splash of water if needed to thin. Transfer the sauce to a bowl and set aside.

Next, make the meatballs. In a large mixing bowl, combine the ground chicken, green onions, cilantro, ginger, garlic, sesame oil, fish sauce, bread crumbs, egg, salt, and pepper.

Use your hands to mix until everything is evenly combined. Roll the mixture into 24 large meatballs. You can make them bigger or smaller, depending on your preference. If the mixture feels sticky, lightly wet the palms of your hands to make rolling easier.

A tray of uncooked chicken dumpling meatballs mixed with herbs is arranged in rows on a white tray. Surrounding the tray are bowls of pepper, salt, a reddish sauce, and sliced red onions with cilantro. — *If baking, line a sheet pan with parchment paper and bake at 400°F for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F.*

A hand pours vinegar from a small white pitcher over a glass bowl filled with sliced cucumbers and red onions, preparing a fresh salad on a light-colored countertop. — *Thinly slice the cucumbers and red onion, then toss them together in a bowl with the rice vinegar and a pinch of salt. Set aside to quick-pickle.*

Now, cook the meatballs. If using an air fryer, place the meatballs in the basket in a single layer and cook at 400°F for 12 minutes, working in batches if needed. If baking, line a sheet pan with parchment paper and bake at 400°F for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F.

While the meatballs cook, prepare the pickled cucumbers and onions. First, thinly slice the cucumbers and red onion, then toss them together in a bowl with the rice vinegar and a pinch of salt. Set aside to quick-pickle. Once the meatballs are ready, serve them over rice or grains of choice. Top with the creamy peanut sauce and add the pickled cucumbers and onions on the side.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim