Chicken Pan Fried Dumplings (Print-Friendly Recipe)
Juicy chicken filling with napa cabbage, pan fried for golden, crispy bottoms and savory flavors.
# Ingredients List:
→ Filling
01 -
1 pound ground chicken
02 -
2 cups napa cabbage, chopped
03 -
1 teaspoon salt
04 -
4 green onions, sliced
05 -
6 garlic cloves, minced
06 -
2-inch piece fresh ginger, minced
07 -
1 tablespoon soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon chicken bouillon powder
11 -
1 teaspoon white pepper
→ Dough
12 -
1 pound circular dumpling wrappers
→ To Serve
13 -
Dumpling dipping sauce
14 -
Chopped green onions
15 -
Sesame seeds
# How to Make It:
01 -
Place napa cabbage and salt in a bowl and toss to coat evenly. Let it rest for 10 minutes to release moisture, then rinse the salt away and squeeze out excess liquid.
02 -
Combine ground chicken, drained napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper in a large bowl. Pan-fry a small portion to taste and adjust seasoning if needed.
03 -
Moisten the edge of a dumpling wrapper. Place a small spoonful of filling in the center. Fold in half, pleating one side three times towards the middle, then pinch the ends to seal. Repeat on the other side and pinch at the top to close. Cover wrappers and folded dumplings with a damp cloth to prevent drying.
04 -
Heat a non-stick pan over medium. Add a drizzle of oil and arrange about 10 dumplings without overcrowding. Fry for 2 minutes or until bottoms turn golden brown. Pour in water to cover the base, cover the pan, and steam for 5 minutes until cooked through.
05 -
Arrange uncooked dumplings on a wax paper or plastic wrap-lined tray without touching. Freeze until firm, then transfer to a container or bag for storage.
06 -
Serve potstickers with dumpling dipping sauce, green onions, and sesame seeds.
# Extra Information:
01 -
Squeezing excess moisture from the cabbage prevents soggy filling and ensures a crisp bottom when pan-fried.
02 -
Adjust seasoning by tasting a cooked filling sample before folding all dumplings.
03 -
Keep wrappers covered with a damp towel to prevent drying out during folding.