Description
These Pan-Fried Chicken Dumplings are filled with a juicy, flavorful mixture of ground chicken, napa cabbage, and aromatic seasonings. Perfectly pan-fried and steamed, they offer the best balance of texture and taste, making them a great choice for a quick appetizer, snack, or meal.
Ingredients
Scale
- 1 lb ground chicken
- 1 lb circular dumpling wrappers
- 2 cups napa cabbage, chopped
- 1 tsp salt
- 4 green onions, sliced
- 6 garlic cloves, minced
- 2-inch piece ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
For Serving
- Dumpling dipping sauce
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the cabbage: Wash and finely chop the napa cabbage. Place it in a bowl, sprinkle with salt, and toss to coat evenly. Let it sit for 10 minutes to draw out moisture. Afterward, rinse the cabbage thoroughly under cold water, then squeeze out as much excess liquid as possible to ensure the filling doesn’t become soggy.
- Make the filling: In a large mixing bowl, combine ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Stir everything together until fully incorporated. For best results, pan-fry a small portion of the mixture to taste and adjust seasoning as needed before assembling the dumplings.
- Assemble the dumplings: Set up a workspace with dumpling wrappers, a small bowl of water, and a damp towel to keep the wrappers from drying out. Place a wrapper on a clean surface, wet the edges with water, and spoon a small amount of filling into the center. Fold the wrapper in half without sealing, then create three pleats on each side, pushing toward the center. Pinch the top to seal completely. Repeat until all filling is used. Keep folded dumplings covered with a damp towel.
- Cook the potstickers: Heat a non-stick pan over medium heat with a drizzle of oil. Arrange the dumplings in a single layer, making sure they do not touch. Cook for about two minutes until the bottoms are golden brown. Pour in enough water to cover the pan’s bottom and immediately cover with a lid to steam. Let them cook for about five minutes, allowing the steam to fully cook the filling while keeping the bottoms crispy.
- Freeze for later: If you plan to store extra dumplings, place them in a single layer on a tray lined with wax paper or plastic wrap. Freeze until solid, then transfer to a sealed bag or container. When ready to eat, cook straight from frozen following the same pan-frying and steaming process.
- Serve and enjoy: Plate the hot dumplings and garnish with sliced green onions and sesame seeds. Serve with a side of dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil for an extra kick.
Notes
- Alternative proteins: Swap ground chicken for pork, turkey, or minced shrimp for variety.
- Wrapper tips: Dumpling wrappers dry out quickly, so always keep them covered with a damp towel while working.
- Pan-frying tips: If the dumplings stick, don’t force them loose—add a bit more oil and let them naturally release as they crisp.
- Storage: Freeze uncooked dumplings on a tray before transferring them to a bag. Cook them directly from frozen to maintain texture.
- Prep Time: 50 minute
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Main Cours
- Method: Pan-Fried & Steamed
- Cuisine: Chinese
Nutrition
- Serving Size: 4 dumplings
- Calories: 140
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg