If you love bold, punchy flavors wrapped in crisp yet tender dumpling wrappers, you need to try these Hot Honey Harissa Chicken Dumplings. They're juicy, spicy, sweet, and downright addictive, perfect for a show-stopping appetizer or as the centerpiece of a dinner party spread. These hot honey chicken dumplings are pan-fried for a golden, crispy bottom, then steamed until juicy and tender. They're served on a cooling bed of Greek yoghurt and drizzled with a spicy, sticky hot honey sauce that’s infused with harissa and chili flakes. The result? A perfect balance of heat, sweetness, and freshness in every bite.
Hot honey harissa chicken dumplings are a bold fusion of North African and Asian flavors. Crispy-bottomed and tender-steamed, these dumplings are filled with juicy chicken spiced with harissa and sweetened with honey. Finished with a cooling yogurt base and sticky hot honey drizzle, they’re perfect for dinner parties, date nights, or adventurous weeknight meals. This recipe brings restaurant-style flavor to your kitchen in a fun, approachable way.
This recipe is part of my dumpling series which is filled with delicious and easy dumpling recipes. Some of my favorite include my chilli oil wontons, my easy homemade soup dumplings or my air fryer crispy chicken rice paper dumplings. For more unique combinations try my cheeseburger dumplings or my butter chicken dumplings.
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Ingredients
For the filling
Chicken Mince - Lean and versatile, chicken mince absorbs the bold flavors of harissa, garlic, and soy beautifully. I love using it here because it keeps the dumpling filling light and juicy without being greasy.
Spring Onions - They add a sharp freshness and a bit of crunch to the filling, balancing the richness of the chicken and honey.
Coriander - Fresh coriander brings brightness and a slightly citrusy edge. I always add it for a fresh contrast to the spicy-sweet notes of the sauce.
Harissa Paste - This smoky, spicy North African chili paste is the star of the show. It brings depth, warmth, and a complex chili heat that builds with every bite. I like using rose harissa for a more fragrant twist, but any quality harissa will work.
Honey - The honey softens the spice and gives the dumplings their signature sticky-sweet finish. It plays beautifully with the harissa for a sauce that’s as addictive as it is bold.
Chili Flakes - To intensify the heat just a little more. I like to use Aleppo chili flakes—they’re smoky and warm without being overpowering.
Garlic - Freshly minced garlic adds that essential savory kick. I always go for fresh rather than pre-minced—it’s punchier and more aromatic.
Egg - The egg helps bind the filling together so it stays juicy and cohesive inside the dumpling wrapper.
Dumpling Wrappers - I like to use my homemade dumpling wrappers to make these extra delicious but I often use store-bought round dumpling wrappers for ease and convenience. They crisp beautifully and steam to a perfect chew.
For the topping
Plain Greek Yoghurt - Thick, cooling, and slightly tangy—this acts as a creamy base to offset the heat of the hot honey chicken dumplings. I love how it makes every bite feel balanced.
Harissa + Honey + Chili Flakes - This trio creates the “hot honey” drizzle - spicy, sweet, sticky, and totally irresistible. Drizzling this over the warm dumplings takes them to the next level.
Fresh Herbs (Chives & Dill) - Fresh herbs brighten everything up and add a final flourish. I love the grassy sharpness of chives and the slightly aniseed pop of dill.
Lemon Juice - A little acidity to cut through the richness—just a light squeeze over the top to bring everything to life.
Instructions
Assembling the dumplings
- Step 1: In a large bowl, combine chicken mince, chopped spring onions, coriander, harissa paste, honey, chili flakes, egg, garlic, salt, and pepper. Stir well until everything is fully combined and slightly sticky. This stickiness means the filling is well emulsified, perfect for juicy dumplings.
- Step 2: Take a dumpling wrapper and place about a teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.
- Step 3: Pinch the wrapper closed at the side, then pleat each side inward toward the center.
- Step 4: Press the dough together to create a tightly sealed, circular dumpling. Don’t worry about perfection, just focus on sealing the edges well.
Cooking and assembling the dumplings
- Step 1: Heat a drizzle of oil in a large skillet over medium-high heat. Add the dumplings in a single layer (in two or three batches, if needed) and fry for 3–4 minutes until the bottoms are golden and crisp.
- Step 2: Add ½ cup of water to the pan, cover with a lid, and steam for 5–6 minutes until the filling is fully cooked. (For food safety, the internal temperature should reach 74°C/165°F.) While the dumplings are steaming, mix honey, harissa, and chili flakes together in a small bowl. This sauce will be thick, sticky, and packed with flavor, exactly what you want.
Spread a generous layer of Greek yoghurt onto a serving plate (or individual plates). Arrange the freshly cooked hot honey chicken dumplings on top, drizzle over the hot honey harissa sauce, and finish with chopped chives, dill, and a squeeze of fresh lemon juice.
Hint: Don’t overfill the wrappers, about a teaspoon is plenty. Too much filling makes sealing tricky and may cause bursting during cooking. Dampening the edges helps create a tight seal, especially when pleating. Practice a few folds first; you’ll quickly get the hang of it
Substitutions
Chicken Mince – Substitute with turkey mince for a leaner option or plant-based mince for a vegetarian twist.
Spring Onions – Try finely chopped shallots for a slightly sweeter, milder flavor or chives for a delicate oniony note.
Coriander – Replace with fresh parsley for a milder herbaceous touch or mint for a cool, fresh contrast to the heat.
Harissa Paste – Swap for sambal oelek for a similar chili-forward heat or gochujang for a spicier, fermented depth.
Honey – Use maple syrup for a vegan alternative with a subtle caramel note or agave nectar for a lighter sweetness.
Chili Flakes – Substitute with Aleppo pepper for a milder, smokier heat or crushed red pepper for a spicier kick.
Soy Sauce – Try tamari for a gluten-free option or coconut aminos for a slightly sweeter, lower-sodium alternative.
Garlic (Minced) – Replace with garlic paste for convenience or garlic powder for a milder, more subtle flavor.
Egg – Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water) for a vegan binder or silken tofu for a protein-rich alternative.
Dumpling Wrappers – Substitute with wonton wrappers (if round is unavailable) or homemade wrappers using flour and hot water for full control over thickness.
Topping substitutions
Plain Greek Yoghurt – Swap for labneh for a tangier, creamier base or plant-based yoghurt for a dairy-free option.
Chives – Replace with spring onions (green parts) for a similar allium note or microgreens for a fresh, peppery garnish.
Dill – Use tarragon for a slightly aniseed note or fennel fronds for a similarly delicate, herbal finish.
Lemon Juice – Try lime juice for a sharper, more tropical citrus hit or rice vinegar for a mellow acidity.
Variations
Vegetarian Version – Swap chicken mince for finely chopped mushrooms and crumbled tofu. Add a splash of soy sauce and sesame oil for extra umami.
Cheesy Jalapeño Twist – Add grated cheddar and finely diced jalapeños to the filling for a Tex-Mex fusion feel to the hot honey chicken dumplings.
Crispy-Only Dumplings – Skip the steaming and deep fry the hot honey chicken dumplings until golden and cooked through for an all-crunch experience. Even better if you use wonton wrappers and make these wontons. You can also air fry them for a healthier option.
Equipment
Storage
Cooked hot honey harissa chicken dumplings should be cooled completely before storing. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep in the fridge for up to 3 days. Reheat by pan-frying in a little oil or steaming gently to retain moisture and crispness.
For longer storage, freeze uncooked dumplings on a lined baking sheet in a single layer until firm (about 1 hour). Then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. To cook from frozen, add them to a hot oiled pan, cook until the bottoms are golden, then steam with a splash of water for 7–8 minutes or until the internal temperature reaches 74°C/165°F.
Avoid microwaving, as it can make dumplings soggy. If using leftover cooked dumplings, crisp them up again in a pan for the best texture. Always check that fillings are piping hot before serving.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Hot honey is a sweet and spicy condiment made by infusing honey with chili peppers or hot sauce. It adds a fiery kick to dishes and balances heat with natural sweetness—perfect for drizzling over savory foods like pizza, fried chicken, or dumplings.
Dumplings can be pan-fried for crisp bottoms, steamed for a tender texture, boiled for a soft bite, or deep-fried for full crunch. Each method creates a different experience, so choose based on your texture preference or desired presentation.
Cut one open to check that the filling is opaque and no longer pink. For best results, use a food thermometer—your chicken dumplings are fully cooked when the center reaches 74°C (165°F). Steaming after frying helps ensure they’re cooked through without drying out.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these hot honey chicken dumplings:
Recipe
Hot Honey Harissa Chicken Dumplings (fried & steamed)
Equipment
- Large skillet
- Mixing bowl
Ingredients
Filling ingredients
- 250 g dumpling wrappers 25 wrappers
- 250 g chicken mince
- 2 spring onions
- 5 g coriander chopped
- 1 tablespoon harrisa paste
- 2 teaspoon honey
- ½ teaspoon chilli flakes
- 2 cloves garlic minced
- 1 egg
- Salt and pepper
For topping
- 4 tablespoon plain Greek yoghurt
- 1 teaspoon harrisa
- 1 tablespoon honey
- Pinch chilli flakes
- 5 g chives chopped
- 5 g dill
- ½ lemon juice
Instructions
- In a large bowl, combine chicken mince, chopped spring onions, coriander, harissa paste, honey, chili flakes, garlic, egg, salt, and pepper. Stir well until everything is fully combined and slightly sticky. This stickiness means the filling is well emulsified, perfect for juicy dumplings.250 g chicken mince, 2 spring onions, 5 g coriander, 1 tablespoon harrisa paste, 2 teaspoon honey, ½ teaspoon chilli flakes, 2 cloves garlic, 1 egg, Salt and pepper
- Take a dumpling wrapper and place about a teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.250 g dumpling wrappers
- Pinch the wrapper closed at the side, then pleat each side inward toward the center.
- Press the dough together to create a tightly sealed, circular dumpling. Don’t worry about perfection, just focus on sealing the edges well.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the dumplings in a single layer (in two or three batches, if needed) and fry for 3–4 minutes until the bottoms are golden and crisp.
- Add ½ cup of water to the pan, cover with a lid, and steam for 5–6 minutes until the filling is fully cooked. (For food safety, the internal temperature should reach 74°C/165°F.)
- While the dumplings are steaming, mix honey, harissa, and chili flakes together in a small bowl. This sauce will be thick, sticky, and packed with flavor, exactly what you want.1 teaspoon harrisa, 1 tablespoon honey, Pinch chilli flakes
- Spread a generous layer of Greek yoghurt onto a serving plate (or individual plates). Arrange the freshly cooked hot honey chicken dumplings on top, drizzle over the hot honey harissa sauce, and finish with chopped chives, dill, and a squeeze of fresh lemon juice.4 tablespoon plain Greek yoghurt, 5 g chives, 5 g dill, ½ lemon
