Pan-Fried Chicken Dumplings – Crispy, Juicy, and Homemade
Juicy pan-fried chicken dumplings with a crispy bottom and savory filling, served with a simple soy dipping sauce. Perfect for appetizers or main dishes.
Ingredients
For the filling:
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1 lb ground chicken (dark meat preferred)
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2 green onions, finely chopped
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2 garlic cloves, minced
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1 tsp fresh ginger, grated
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp cornstarch
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½ cup finely chopped cabbage (optional)
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Salt and pepper to taste
For the dumplings:
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30 round dumpling wrappers
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Water (for sealing)
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2 tbsp oil (for frying)
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¼ cup water (for steaming)
For the dipping sauce:
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2 tbsp soy sauce
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1 tbsp rice vinegar
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½ tsp sesame oil
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Optional: chili oil or sliced green onion
Instructions
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In a bowl, mix all filling ingredients until well combined and sticky.
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Place 1 tsp of filling in the center of a dumpling wrapper. Moisten edges with water and fold into a half-moon. Press to seal, pleating if desired.
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Heat oil in a nonstick pan over medium-high. Add dumplings in a single layer, flat side down.
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Fry for 2–3 minutes until golden. Carefully pour in ¼ cup water and cover immediately.
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Steam for 5–6 minutes or until water evaporates and filling is cooked.
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Uncover and let crisp for 1 more minute. Serve hot with dipping sauce.
Notes
To freeze, arrange uncooked dumplings in a single layer on a tray. Freeze until solid, then store in a freezer bag. Cook directly from frozen using the same method.