Pan-Fried Chicken Dumplings

The first bite of a pan-fried chicken dumpling is nothing short of magic. You hear the satisfying crunch of the golden-brown crust, which gives way to the tender, juicy filling inside. The chicken, perfectly seasoned with just the right hint of ginger and garlic, combines with the subtle flavor of green onions and a splash of soy sauce, creating a harmony of tastes that will have you craving more. The crispy base, which forms from the sizzling dumplings meeting the hot pan, is such a beautiful contrast to the soft, pillowy top. It’s the kind of food that warms you from the inside out, like a cozy hug on a chilly day.

What makes these dumplings even more special is the dipping sauce. A simple blend of soy sauce, a little vinegar, and a touch of sesame oil brings everything together. That first dip, with the savory sauce mingling with the crunchy dumpling, is pure bliss. Sometimes I like to add a pinch of chili flakes to the sauce for an extra kick, but that’s totally up to you. What’s great about pan-fried chicken dumplings is that they’re so versatile. You can adjust the flavors based on your preferences, maybe swapping out the chicken for pork or adding a little more spice if that’s your thing. Every batch feels like a little culinary adventure, each bite leaving you more excited for the next.

And let’s not forget the joy of making them from scratch. Yes, it takes a little time and patience, but trust me, it’s worth it. The process of folding each dumpling, feeling the smooth dough between your fingers, and sealing in all those delicious ingredients is a simple yet satisfying act. It’s a moment of pure connection to the food you’re about to enjoy. Plus, it’s a perfect dish to share with family or friends. The best part? When you’re all sitting down to eat and everyone is eagerly reaching for that next dumpling—it’s that kind of meal that brings everyone together.

Key Ingredients in Pan-Fried Chicken Dumplings

To make these pan-fried chicken dumplings truly irresistible, it’s all about balancing the right flavors and textures. Each ingredient plays a role in bringing these dumplings to life, whether it’s enhancing the filling or ensuring that crispy golden crust. Here’s a rundown of the key ingredients you’ll need:

• Vegetable oil Essential for pan-frying, vegetable oil ensures the dumplings get that perfect, golden-brown crust. It has a neutral flavor, allowing the other ingredients to shine without overpowering them.
• Ground chicken The base of the filling, ground chicken is tender and mild, making it the perfect canvas to absorb all the seasonings and flavors. It gives the dumplings their juicy, savory bite.
• Cabbage, finely shredded Adding texture and a bit of crunch, cabbage also helps balance the richness of the chicken. Its mild flavor complements the other ingredients and adds a bit of freshness to each bite.
• Green onions, chopped These give the filling a fresh, slightly sharp flavor that brightens up the dumplings. The green onions add a pop of color too, making your dumplings look just as good as they taste.
• Garlic, minced Garlic is the aromatic backbone of many Asian dishes, and it infuses the dumpling filling with a warm, savory depth. It’s a must-have to round out the flavor profile.
• Soy sauce Soy sauce brings a deep, umami flavor to the filling. It enhances all the other ingredients, giving the dumplings that satisfying, savory richness that makes them so addictive.
• Sesame oil Just a small amount of sesame oil adds a nutty, toasty fragrance that elevates the dish. It’s one of those ingredients that transforms the dumplings from good to unforgettable.
• Ginger, grated Ginger adds a zesty warmth and a little heat that pairs perfectly with the garlic and soy sauce. It brings brightness to the filling and cuts through any richness.
• Salt Salt is the essential seasoning to bring all the flavors together. It amplifies the natural taste of the chicken and other ingredients, making each bite flavorful and well-balanced.
• Pepper A dash of pepper adds just the right amount of heat to the filling. It’s a subtle, but important ingredient that complements the other spices and flavors.
• Dumpling wrappers The vehicle for your filling, these thin, delicate wrappers are what hold all the magic together. They crisp up beautifully when fried, providing that satisfying crunch you’re after.
• Water Used for sealing the dumplings and ensuring they stay together during frying, water helps the wrappers stick and gives them a bit of moisture to steam as they cook.

How to Make Pan-Fried Chicken Dumplings

Serving Suggestions for Pan-Fried Chicken Dumplings

• Serve with a Fresh Cucumber Salad The crunchiness and coolness of a cucumber salad are the perfect balance to the warm, crispy dumplings. Toss thinly sliced cucumbers with a little rice vinegar, sesame oil, and a pinch of salt for a quick and refreshing side dish. The tangy bite and crisp texture will complement the rich flavors of the dumplings beautifully!
• Pair with a Spicy Chili Oil If you like a little heat (or a lot!), a drizzle of homemade chili oil can take these dumplings to the next level. Just a spoonful adds an irresistible kick and a vibrant red color that’s sure to entice your taste buds. You can make your own chili oil by infusing hot oil with red pepper flakes, garlic, and a bit of sesame oil—it’s so simple and elevates the dish effortlessly.
• Enjoy with a Bowl of Steaming Hot Soup Nothing beats the comforting combination of dumplings and soup. A bowl of miso soup, wonton soup, or even a simple chicken broth is the perfect companion. The warmth and savory broth help balance the richness of the dumplings, making every bite feel like a complete, satisfying meal.

How to Store Pan-Fried Chicken Dumplings

If you happen to have any leftover dumplings (which is rare in my kitchen, but I’ll play along), storing them properly will keep them just as delicious the next time you’re craving a snack. The key is to maintain that crispy texture without sacrificing the juiciness of the filling.

The best way to store your dumplings is by placing them in an airtight container. Let them cool to room temperature before packing them away, as this prevents any condensation from forming inside the container. If you want to keep that golden crunch, I suggest laying the dumplings in a single layer, separated by parchment paper. This helps to prevent them from sticking together.

For longer storage, freezing is your best bet. Simply arrange the dumplings in a single layer on a baking sheet and place them in the freezer. Once frozen solid, transfer them into a freezer-safe bag or container. This method lets you pull them out whenever you need a quick meal. When you’re ready to enjoy, you can fry them straight from frozen—no need to thaw. Just add a few extra minutes to the frying time, and they’ll crisp up beautifully.

If you’re in a rush and just need to store them for the short term, the fridge will work too. Keep the dumplings in an airtight container for up to 3 days. When reheating, I recommend frying them again in a hot skillet for a minute or two to restore that crispy texture. There’s nothing quite like biting into that crunch once more!

Conclusion

And there you have it – the secret to making pan-fried chicken dumplings that are crisp on the bottom, juicy on the inside, and packed with flavor in every bite. Whether you’re making them for a cozy dinner at home or sharing them with friends and family, these dumplings are bound to impress. The process may take a bit of time, but trust me, it’s all worth it when you’re sitting down to a plate full of golden, crispy perfection.

I hope you’re as excited as I am to try these out in your kitchen. Remember, cooking is all about making something your own, so feel free to tweak the flavors, add extra spice, or even switch up the protein. Every batch of dumplings is a new adventure, and I can’t wait for you to dive into the experience.

If you try the recipe, I’d love to hear how it goes! Have any comments, questions, or feedback? I’m always here to help, whether you need a little guidance or want to share how your dumplings turned out. Happy cooking, and enjoy every delicious bite!

Print Recipe

Pan-Fried Chicken Dumplings

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins

Calories: 350

Description

Crispy, golden-brown on the outside with a tender, savory filling inside—these pan-fried chicken dumplings are the perfect balance of crunchy and juicy. Each bite bursts with seasoned chicken, herbs, and a touch of umami, making them utterly irresistible!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons vegetable oil

• 1 pound ground chicken

• ¹⁄₂ cup cabbage, finely shredded

• ¹⁄₄ cup green onions, chopped

• ¹⁄₄ cup garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon ginger, grated

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon pepper

• 1 package dumpling wrappers

• ¹⁄₄ cup water

Instructions

1. Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil.
2. Add the ground chicken to the skillet, breaking it up into small pieces as it cooks.
3. Stir occasionally until the chicken is fully cooked through, about 6 to 8 minutes.
4. Once the chicken is browned, add the finely shredded cabbage to the skillet.
5. Stir the cabbage into the chicken and cook for another 2 minutes, allowing it to wilt slightly.
6. Add the chopped green onions to the mixture and stir well to combine.
7. Add the minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper to the pan, stirring to incorporate.
8. Continue cooking for another 2 to 3 minutes, allowing the flavors to blend together.
9. Remove the skillet from the heat and set the mixture aside to cool slightly.
10. Take one dumpling wrapper and place it on a clean, flat surface.
11. Spoon a small amount of the filling mixture into the center of the wrapper, about 1 tablespoon.
12. Dip your finger into water and run it along the edge of the wrapper.
13. Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal the dumpling.
14. Pinch the edges together, ensuring there are no air pockets and the dumpling is securely sealed.
15. Repeat this process with the remaining wrappers and filling.
16. Heat a clean skillet over medium heat and add 1 tablespoon of vegetable oil.
17. Place the dumplings into the skillet, making sure they are not crowded, and fry them for about 2 to 3 minutes until the bottoms are golden brown.
18. Carefully add 1/4 cup of water to the skillet, then cover it with a lid to steam the dumplings.
19. Allow the dumplings to steam for about 5 to 6 minutes until the water has evaporated and the dumplings are fully cooked through.
20. Remove the lid and continue frying the dumplings for another 1 to 2 minutes to crisp up the bottoms.
21. Transfer the dumplings to a serving platter and serve hot.

Note

• Make sure the chicken is cooked thoroughly before adding the cabbage to avoid undercooked meat.
• If you prefer a smoother filling, you can finely chop the cabbage instead of shredding it.
• For extra flavor, try adding a splash of rice vinegar or a dash of chili flakes to the filling mixture.
• Ensure the edges of the dumpling wrappers are well sealed to prevent them from opening during frying.
• Use a non-stick skillet to prevent the dumplings from sticking while frying and steaming.

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