Crispy Pan-Fried Chicken Dumplings
Golden and crispy on the bottom, tender on top, and filled with juicy chicken, cabbage, garlic, and ginger—these pan-fried chicken dumplings are quick comfort food that works as an appetizer or an easy dinner.
Equipment
- Mixing Bowl
- Cutting board
- Chef's Knife
- Rolling Pin (if making dough)
- Non-stick Skillet with Lid
- Spatula
- Measuring cups & spoons
Ingredients
For the Dough (Optional — or use store-bought wrappers)
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 pinch salt
For the Filling
- 1 cup ground chicken
- 1/2 cup cabbage finely chopped
- 1/4 cup green onions finely sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- salt and black pepper to taste
For Pan-Frying
- 2 tbsp neutral vegetable oil
- 1/2 cup water for steaming in the pan
Optional for Serving
- extra green onions
- soy sauce or dumpling dipping sauce
- chili oil optional
Instructions
- Make the dough (optional): Mix flour and a pinch of salt. Slowly add warm water and stir until a dough forms. Knead 5–7 minutes until smooth. Cover and rest 30 minutes. (Skip this if using store-bought wrappers.)
- Mix the filling: In a bowl, combine ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until cohesive and slightly sticky.
- Shape dumplings: Roll dough into 3-inch circles (or use wrappers). Add about 1 teaspoon filling to each. Moisten edges with water, fold into a half-moon, and pinch to seal tightly.
- Pan-fry: Heat oil in a non-stick skillet over medium heat. Place dumplings flat-side down in a single layer. Fry 2–3 minutes until bottoms are golden brown.
- Steam: Carefully add 1/2 cup water, cover immediately, and steam 5–7 minutes until water is mostly evaporated and filling is cooked through.
- Re-crisp and serve: Remove lid and cook 1–2 minutes to re-crisp the bottoms. Serve hot with dipping sauce and optional chili oil.
Notes
Freezer tip: Freeze uncooked dumplings on a tray, then store in freezer bags up to 3 months. Cook from frozen—add 1–2 extra minutes to steaming time. Reheat: Use a skillet with a splash of water, cover briefly, then uncover to crisp again.