I made this Ghost Dumplings Recipe for the first time last Halloween, and I honestly couldn’t stop grinning at how cute they turned out. They’re steamed dim sum dumplings shaped like tiny little ghosts, with a soft, almost squishy dough that holds a savory chicken and cabbage filling inside.

I’ll admit the folding takes a bit of patience, but once you get the hang of it, you’ll want to make a double batch. If you’ve seen these viral dumplings floating around social media and wondered how they’re actually made, I’m walking you through my whole process here.

Cooking Time

Prep Time: 1 hour 20 minutes
Cooking Time: 20 minutes (steaming in batches)
Total Time: 1 hour 40 minutes

Ingredients

2 teaspoons vegetable oil — used to soften the aromatics before they go into the filling
¼ small white onion, finely diced — adds a mellow sweetness that balances the savory chicken
Kosher salt, as needed — seasons both the filling and the dough as you go
4 ounces white cabbage, finely chopped — brings moisture and a light crunch to the filling
1 tablespoon minced garlic — builds the savory base flavor of the filling
1 tablespoon minced ginger — adds warmth and cuts through the richness of the chicken
12 ounces ground chicken — look for chicken with a good amount of dark meat so the filling stays juicy
¼ cup chopped canned bamboo shoots, drained — gives the filling a classic dim sum crunch
1 teaspoon granulated sugar — rounds out the savory flavors without making the filling sweet
1 teaspoon chicken bouillon powder — deepens the overall flavor of the filling
¼ teaspoon ground white pepper — adds gentle heat without the visible flecks of black pepper
2/3 cup plus 2 teaspoons tapioca starch — creates the stretchy, slightly squishy dumpling dough
2 teaspoons toasted sesame oil — finishes the filling with a nutty, aromatic note
2 ½ cups wheat starch, plus more for dusting — the main structure-builder for the translucent wrapper
2 tablespoons neutral oil or lard — keeps the dough smooth and easy to roll out
64 black sesame seeds — used to give each little ghost its two eyes

Note: this recipe serves 8, making about 32 ghost dumplings in total.

Equipment You Need

Medium skillet — for cooking down the onion, cabbage, garlic, and ginger
Large mixing bowl — to combine the chicken filling ingredients
Fine-mesh strainer — sifts the wheat starch and tapioca starch for a smooth dough
Small pot — to boil the water you’ll mix into the dough
Rolling pin or dumpling dowel — flattens each dough ball into a thin circle
Small offset spatula — helps lift the delicate dough off the work surface
Bamboo or metal steamer basket — steams the dumplings until the wrappers turn translucent
Baking sheet lined with parchment — holds the shaped dumplings before steaming

How to Make Ghost Dumplings Recipe?

This recipe has two main parts, the savory filling and the delicate hot water dough, and both come together with a little patience. Here’s exactly how I build mine from start to finish, one step at a time.

Cook the Filling Aromatics

Warm the oil in a skillet and cook the onion with a pinch of salt until softened. Add the cabbage with another pinch of salt and cook until tender. Stir in the garlic and ginger until fragrant, then let the mixture cool completely before moving on.

Mix the Chicken Filling

Add the ground chicken, bamboo shoots, sugar, bouillon powder, white pepper, a bit of tapioca starch, salt, and sesame oil into the bowl with your cooled vegetables. Use your hands to mix everything together until it’s fully combined, then chill it while you make the dough.

Make the Hot Water Dough

Sift your wheat starch and tapioca starch together into a large bowl. Dissolve salt into boiling water, then slowly pour it over the starch while stirring with a wooden spoon or chopsticks. Cover and let it rest for a few minutes before kneading in the oil.

Shape the Dough Balls

Turn the rested dough onto a lightly dusted surface and divide it into portions. Roll each portion into a log, then cut it into equal pieces and shape each one into a smooth little ball. Keep the balls covered with a damp towel so they don’t dry out.

Roll and Fill Each Wrapper

Working with one dough ball at a time, press it flat and roll it into a thin circle with your rolling pin. Place a small spoonful of chicken filling in the center, then gently lift the dough and fold it over to create a half-moon shape.

Shape the Ghost and Add Eyes

Tuck the open edges of the dough inward so they meet, then press the dumpling down gently to flatten the bottom into a long sheet. Trim the edge into a wavy pattern like a ghost’s blanket, then press two black sesame seeds on top for the eyes.

Steam Until Translucent

Arrange the dumplings in your steamer basket with space between each one, then steam over boiling water until the filling is cooked through and the wrapper turns translucent. Let them cool for a minute before serving warm.

Additional Tips for Making This Recipe Better

I’ve made a few batches of these now, and here’s what I’ve learned along the way that genuinely helps.

I always keep a small scrap of dough on hand to patch any tears, since the wrapper is delicate and tears easily while shaping.
I like to work with one dough ball at a time and keep the rest covered, otherwise they dry out and crack before I even get to them.
I found that chilling the filling really helps it hold together better once it’s wrapped inside the thin dough.
I press the sesame seed eyes on right after shaping, while the dough is still soft enough for them to stick without extra water.
I always have my steamer water at a full rolling boil before adding the dumplings, since a weak simmer leaves the wrappers gummy.

Common Mistakes to Avoid

I once overfilled my dumplings, and they burst open in the steamer, so I now stick to a modest spoonful of filling each time.
I let my dough sit uncovered for too long once and it cracked badly, so I keep a damp towel over it at every step now.
I used regular all-purpose flour instead of wheat starch on my first attempt, and the wrappers turned out cloudy instead of translucent.
I crowded my steamer basket the first time, and the dumplings stuck together, so I always leave space between each one now.
I forgot to let the filling cool before mixing it into the dough scraps once, and it made the wrapper go soft and tear.

How to Serve Ghost Dumplings?

I like to arrange mine on a dark plate so the pale, ghostly wrappers really stand out, almost like they’re floating. A small dish of soy sauce with a spoonful of chili crisp on the side makes for a fun, slightly spicy dip that plays off the mild filling nicely.

These are great served as a spooky appetizer at a Halloween party, alongside other festive bites, or even set out next to something like a plate of chocolate caramel apples for a full seasonal spread.

Variations

Swap the ground chicken for ground pork or shrimp if you want a more traditional dim sum filling
Use finely chopped mushrooms or tofu instead of meat for a vegetarian version
Add a few drops of black food coloring to a portion of the dough scraps to draw on spooky details before steaming
Make mini versions using less filling per dumpling for bite-sized, blanket dumplings perfect for a party platter
Try a gluten-free tamari instead of soy sauce in your dipping sauce if you’re avoiding gluten
Skip the ghost shape altogether and fold them into simple half-moon dumplings if you’re short on time

Nutritional Information

Here’s a general estimate per serving of four dumplings, though the numbers will vary depending on your exact ingredients.

Calories: 210 kcal
Protein: 12 g
Carbohydrates: 26 g
Fat: 6 g

Make Ahead and Storage

You can shape the dumplings completely and keep them covered in the refrigerator for a few hours before steaming, which makes party prep much easier.

Once steamed, leftover dumplings keep well in an airtight container in the fridge for up to two days, and they reheat nicely in a steamer.

To freeze, arrange the uncooked dumplings on a tray without touching until solid, then transfer them to a freezer bag for up to three months, and steam straight from frozen when you’re ready.

Why You’ll Love This Recipe?

These little ghosts have quickly become one of my favorite things to make for Halloween, and here’s why I think you’ll feel the same.

It’s a showstopping party trick: Nothing gets a reaction quite like a plate of ghost-shaped dumplings, and they always spark conversation at a gathering.
It’s more approachable than it looks: Once you get the folding technique down, shaping each dumpling only takes a minute or two.
It’s easy to customize: Whether you swap the protein or adjust the filling seasoning, this dough works as a blank canvas for whatever flavors you enjoy.
It freezes beautifully: You can make a big batch ahead of time and steam them straight from frozen whenever a craving hits.

FAQs

Can I use all-purpose flour instead of wheat starch?

Not really, since wheat starch is what gives the dough its signature translucent, slightly squishy texture, and regular flour will turn the wrapper cloudy and chewy instead.

Why did my dough crack while I was rolling it?

This usually happens when the dough dries out, so keep every unused piece covered with a damp towel until you’re ready to shape it.

Can I make the filling a day ahead of time?

Yes, the chicken filling can be mixed and refrigerated up to a day in advance, which actually makes assembly go much faster later.

What’s the best way to reheat leftover dumplings?

Steaming them again for a few minutes is the best method, since microwaving tends to make the delicate wrapper rubbery.

Can I turn these into a fun kids’ activity?

Definitely, kids love pressing on the sesame seed eyes, and the folding is simple enough for little hands to help with once you show them the basic steps.

If you’re planning a whole Halloween spread beyond just these dumplings, they pair really well with something crunchy on the side, like a batch of easy kids chicken nuggets for the guests who want something a little less adventurous.

Ash Tyrrell