Pan Fried Chicken Dumplings Recipe

Prep Time 40 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
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)
  • 2 cup all-purpose flour (sifted)
  • 0.75 cup warm water
    • For the Chicken Filling
  • 300 g ground chicken (skinless and boneless)
  • 1 cup cabbage (finely shredded, squeezed to remove excess water)
  • 0.25 cup green onions (finely chopped)
  • 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 oil, e.g., canola or sunflower)
  • 0.5 cup water (for steaming in the pan)
    • For Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 0.5 tsp sesame oil
  • 0.5 tsp chili flakes (optional, for heat)
Instructions
    Make the Dough (if homemade wrappers)
  1. 1
    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.)
    2. Prepare the Chicken Filling
  2. 2
    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.
    3. Assemble the Dumplings
  3. 3
    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.
    4. Pan Fry the Dumplings
  4. 4
    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.
    5. Steam the Dumplings
  5. 5
    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.
    6. Make the Dipping Sauce
  6. 6
    In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili flakes. Stir well and serve alongside dumplings.
    7. Serve and Enjoy
  7. 7
    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.
Keywords: chicken dumplings, pan fried dumplings, easy Asian recipe, homemade dumplings
Read it online: https://petitepanini.com/recipe/pan-fried-chicken-dumplings-recipe/