Classic Pan-Fried Chicken Dumplings
When you pull a batch of these Crispy Pan-Fried Chicken Dumplings off the heat, the first thing you notice is the sound—that delicate, glassy shatter of the golden-brown crust. The aroma of toasted sesame oil, ginger, and garlic quickly fills the room, an irresistible invitation to dive in while they’re still piping hot.
Ingredients
- 1 lb ground chicken
- 1 pack approx. 24 round dumpling wrappers
- 2 green onions finely minced
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil for frying
- ½ cup water for steaming
- Fresh cilantro and sesame seeds for garnish
Instructions
- In a large bowl, combine the ground chicken, green onions, ginger, garlic, soy sauce, and sesame oil. Mix thoroughly.
- Place a dumpling wrapper in your palm. Add 1 teaspoon of filling to the center.
- Wet the edge of the wrapper with water. Fold in half and pleat the edges to seal tightly.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- Place dumplings in the pan, flat-side down. Fry for 2–3 minutes until the bottoms are golden-brown.
- Pour the water into the pan and immediately cover with a tight-fitting lid.
- Steam for 5–6 minutes until the water has mostly evaporated and the chicken is cooked through.
- Remove the lid and continue to cook for 1–2 minutes until the bottoms are crispy again.
- Garnish with sesame seeds and fresh cilantro. Serve with your favorite dipping sauce.