There’s something universally comforting about dumplings. Found in cuisines around the world, dumplings represent warmth, sharing, and flavor packed into a small bite. Among the many styles, Pan Fried Chicken Dumplings—crispy on the bottom, tender on top, and bursting with juicy chicken filling—are one of the most beloved.
Whether served as a starter at family dinners, the highlight of a weekend get-together, or a fun cooking project, these dumplings never fail to impress. The best part? They’re easier to make than you might think, and once you learn the method, you’ll be creating batches to freeze and enjoy any time.
In this blog post, we’ll take you through everything you need to know about making Pan Fried Chicken Dumplings—from ingredients and preparation to cooking methods, variations, and serving suggestions.
Why Choose Pan Fried Dumplings?
Dumplings can be boiled, steamed, or deep-fried, but pan frying offers the perfect balance:
- Texture Contrast: Crispy bottoms and soft, juicy tops.
- Flavor Depth: The caramelized crust adds a nutty, savory note.
- Visual Appeal: Golden dumplings with delicate pleats are irresistible on any table.
- Ease of Cooking: You get frying and steaming in one pan—no need for special steamers or deep-fryers.
For those who enjoy balance in food—crispy yet tender, savory yet light—Pan Fried Chicken Dumplings are the ideal choice.
Ingredients for Pan Fried Chicken Dumplings
High-quality, fresh ingredients make all the difference. Here’s a breakdown of what you’ll need.
For the Dumpling Wrappers (Homemade Option)
- 2 cups all-purpose flour (sifted)
- 0.75 cup warm water
Note: Store-bought dumpling wrappers save time and work well too.
For the Chicken Filling
- 300 g ground chicken (boneless, skinless)
- 1 cup cabbage (finely shredded, squeezed dry)
- 0.25 cup green onions (chopped finely)
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 0.5 tsp ground white pepper
- 0.5 tsp salt (adjust to taste)
For Cooking the Dumplings
- 2 tbsp vegetable oil (neutral, such as canola or sunflower)
- 0.5 cup water
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 0.5 tsp sesame oil
- 0.5 tsp chili flakes (optional)
Step-by-Step Instructions
Cooking dumplings is all about rhythm. Here’s a clear process that anyone can follow.
Step 1: Make the Dough (Optional, if homemade wrappers)
- Mix the flour and warm water in a bowl until dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Cover with a damp cloth and rest for 30 minutes.
- Roll into a long log, cut into equal pieces, and roll each into thin circles (about 3 inches).
(Skip if using store-bought wrappers.)
Step 2: Prepare the Chicken Filling
- Place ground chicken, cabbage, green onions, ginger, and garlic in a large bowl.
- Season with soy sauce, sesame oil, white pepper, and salt.
- Mix thoroughly until the filling becomes sticky. This ensures better binding.
- Refrigerate for 10–15 minutes to let flavors meld.
Step 3: Assemble the Dumplings
- Place one wrapper in your palm.
- Add about 1 teaspoon of filling to the center.
- Dip your finger in water and moisten the edges.
- Fold into a half-moon shape, then pinch or pleat to seal.
- Repeat until all filling is used.
(Tip: Don’t overfill—dumplings will burst during cooking.)
Step 4: Pan Fry the Dumplings
- Heat a non-stick skillet on medium-high. Add 1 tbsp oil.
- Place dumplings flat side down, leaving space between each.
- Fry for 2–3 minutes until the bottoms turn golden brown.
Step 5: Steam the Dumplings
- Add 0.25 cup water to the pan. Quickly cover with a lid.
- Steam for 5–6 minutes until water evaporates.
- Remove lid and cook for 1–2 more minutes to crisp bottoms.
Step 6: Prepare the Dipping Sauce
- Mix soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
- Adjust seasoning to taste.
Step 7: Serve and Enjoy
Arrange dumplings on a plate with dipping sauce on the side. Garnish with sesame seeds or extra green onions if desired.
Tips for Perfect Pan Fried Chicken Dumplings
- Wrappers: Homemade wrappers are chewier, but store-bought are more convenient.
- Moist Filling: Squeeze excess water from cabbage to prevent soggy dumplings.
- Seal Properly: A tight seal prevents leaking juices.
- Use a Lid: Trapping steam ensures even cooking.
- Batch Cooking: Cook in small batches to avoid overcrowding.
Variations to Try
Flavor Variations
- Spicy Dumplings: Add chili paste or chopped fresh chili to the filling.
- Mushroom Chicken Dumplings: Mix in finely chopped shiitake mushrooms for umami.
- Cheese Twist: Add a little mozzarella for a fusion dumpling.
Cooking Variations
- Steamed Dumplings: Skip frying for a lighter option.
- Boiled Dumplings: Cook in broth or salted water for soup-style dumplings.
- Air Fryer Dumplings: Spray with oil and cook at 190°C for 10–12 minutes.
Serving Suggestions
Pan Fried Chicken Dumplings shine on their own, but pairing them makes a complete meal.
- With Rice or Noodles: Serve alongside fried rice or stir-fried noodles.
- Soup Pairing: Pair with hot and sour soup or miso soup.
- Party Platter: Combine with spring rolls, satay skewers, and dipping sauces.
- Brunch Spread: Add fresh fruit and salads for a lighter setting.
Make-Ahead and Storage
- Freeze Before Cooking: Arrange uncooked dumplings on a tray, freeze until solid, then transfer to freezer bags. Cook directly from frozen.
- Refrigerate Cooked Dumplings: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.
- Reheat in Air Fryer: A quick way to bring back crispiness.
Cultural Background: Why Dumplings Matter
Dumplings hold cultural significance, especially in Chinese cuisine, where they symbolize wealth and togetherness. Making dumplings is often a family activity during Lunar New Year and other holidays. By preparing Pan Fried Chicken Dumplings at home, you’re not just making food—you’re creating an experience rooted in tradition and sharing.
Final Thoughts
Homemade Pan Fried Chicken Dumplings are more than a recipe—they’re a culinary experience. From mixing the filling to folding each wrapper, to the moment you bite into a crispy, juicy dumpling, every step is rewarding.
Pan Fried Chicken Dumplings Recipe
Description
These Pan Fried Chicken Dumplings are crispy on the outside, juicy on the inside, and bursting with savory flavor. Filled with a fragrant mix of ground chicken, garlic, ginger, and vegetables, then pan-fried to golden perfection and steamed for tenderness, this recipe delivers restaurant-quality dumplings at home. Perfect as an appetizer, snack, or main dish, these dumplings are a must-try for lovers of authentic Asian flavors.
Ingredients
For the Dumpling Dough (if making homemade wrappers)
For the Chicken Filling
For Cooking the Dumplings
For Dipping Sauce
Instructions
Make the Dough (if homemade wrappers)
- In a mixing bowl, combine flour and warm water. Mix until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes. Roll into a long log, cut into small pieces, and roll each piece into a thin round wrapper (about 3 inches in diameter). (Tip: If using store-bought dumpling wrappers, skip this step.)
Prepare the Chicken Filling
- In a large bowl, combine ground chicken, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, white pepper, and salt. Mix well using a spoon or your hands until the filling is sticky and well combined. Cover and refrigerate for 10–15 minutes to allow flavors to blend.
Assemble the Dumplings
- Place one wrapper in the palm of your hand. Add about 1 tsp of filling into the center. Moisten the edges with a little water. Fold the wrapper in half and pinch the edges together, pleating for a traditional look or simply sealing tightly. Repeat until all dumplings are shaped.
Pan Fry the Dumplings
- Heat a non-stick skillet over medium-high heat and add 1 tbsp vegetable oil. Place dumplings in the pan flat side down, ensuring they don’t touch each other. Fry for 2–3 minutes until the bottoms are golden brown.
Steam the Dumplings
- Add 0.25 cup of water to the pan and immediately cover with a lid. Steam for 5–6 minutes until the water evaporates and the chicken filling is fully cooked. Remove the lid, let the dumplings crisp up again for 1–2 minutes.
Make the Dipping Sauce
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili flakes. Stir well and serve alongside dumplings.
Serve and Enjoy
- Transfer dumplings to a serving plate. Garnish with sesame seeds or extra chopped green onions if desired. Serve hot with dipping sauce.
Note
- Make Ahead: Dumplings can be assembled and frozen. Place them on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 minutes to steaming time.
- Variations:
- Add finely diced mushrooms for umami.
- Swap cabbage with bok choy or napa cabbage.
- Try different seasonings like five-spice powder or a hint of chili oil.
- Storage: Cooked dumplings can be refrigerated for up to 3 days. Reheat in a skillet with a splash of water.
