Chicken Pan Fried Dumplings (Print-Friendly Version)
Savory pan fried chicken dumplings with juicy filling and satisfying crispy bottoms.
# Ingredients You’ll Need:
→ Filling
01 -
1 pound ground chicken
02 -
2 cups napa cabbage, chopped
03 -
1 teaspoon salt
04 -
4 green onions, sliced
05 -
6 garlic cloves, minced
06 -
2 inch piece ginger, minced
07 -
1 tablespoon soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon chicken bouillon powder
11 -
1 teaspoon white pepper
→ Wrapper
12 -
1 pound round dumpling wrappers
→ To serve
13 -
Dumpling dipping sauce
14 -
Chopped green onions
15 -
Sesame seeds
# How to Make It:
01 -
Toss chopped napa cabbage with salt in a bowl, let rest for 10 minutes to draw out moisture. Rinse the cabbage and squeeze out excess water thoroughly.
02 -
Combine ground chicken, prepared napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper in a large bowl. Pan-fry a small amount to taste and adjust seasoning if necessary.
03 -
Wet edge of each dumpling wrapper. Place a spoonful of filling in center, fold in half. Create three pleats on one side towards the center, pinch to seal, then repeat on the other side. Keep wrappers and filled dumplings covered with a damp towel to prevent drying.
04 -
Heat a non-stick pan over medium heat and add a light drizzle of oil. Arrange about 10 dumplings without crowding. Pan-fry for 2 minutes until bottoms are golden brown. Add enough water to cover the bottom of the pan, cover, and steam for 5 minutes until cooked through.
05 -
Place uncooked dumplings on a sheet lined with wax paper or plastic wrap, ensuring they do not touch. Freeze until solid, then transfer to a container or bag for storage.
06 -
Serve pan-fried dumplings with dipping sauce, green onions, and sesame seeds as garnish.
# Extra Tips:
01 -
Squeezing excess water from cabbage prevents soggy filling and helps achieve crispy dumpling bottoms.