Introduction:
These pan-fried chicken dumplings are a delicious and satisfying meal that can be enjoyed as an appetizer or main course. They are filled with a savory mixture of ground chicken, vegetables, and seasonings, and are then pan-fried until golden brown and crispy. The perfect combination of crispy exterior and flavorful filling makes them irresistible!
How Many People Does This Recipe Serve?
This recipe yields approximately 30-35 dumplings, enough to serve 4-5 people as an appetizer or 2-3 people as a main course.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon vegetable oil
For the Filling:
- 1 pound ground chicken
- 1/2 cup chopped cabbage (or napa cabbage)
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1/4 teaspoon white pepper
- Salt to taste
For Pan-Frying:
- Vegetable oil for frying
Instructions:
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Make the Dough: Combine the flour and salt in a large bowl. Gradually add the warm water, mixing with a spoon or fork until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
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Make the Filling: While the dough is resting, prepare the filling. In a large bowl, combine the ground chicken, chopped cabbage, scallions, garlic, soy sauce, oyster sauce (if using), sesame oil, ginger, white pepper, and salt. Mix well until everything is evenly combined.
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Assemble the Dumplings: On a lightly floured surface, roll out the dough into a thin sheet, about 1/16 inch thick. Use a round cookie cutter (about 3-inch diameter) to cut out circles from the dough. Place a spoonful of the filling in the center of each dough circle.
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Fold the Dumplings: Moisten the edges of the dough circle with a little water. Fold the dough circle in half over the filling, forming a crescent shape. Pinch the edges together to seal the dumpling. You can also fold the dumplings into pleats for a more decorative look.
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Pan-Fry the Dumplings: Heat a large skillet or wok over medium heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil is hot, arrange the dumplings in a single layer in the pan, leaving some space between them. Fry the dumplings for 2-3 minutes, or until the bottoms are golden brown.
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Add Water and Steam: Pour about 1/4 cup of water into the pan. Cover the pan with a lid and reduce the heat to low. Steam the dumplings for 5-7 minutes, or until the filling is cooked through and the water has evaporated.
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Serve: Once the water has evaporated, remove the lid and cook for another minute or two to crisp up the bottoms of the dumplings. Serve the pan-fried chicken dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or vinegar.
Tips:
- If you don’t have a rolling pin, you can use a wine bottle to roll out the dough.
- Make sure to seal the dumplings tightly to prevent the filling from leaking out while cooking.
- You can adjust the amount of filling to your preference. However, be careful not to overfill the dumplings, as this will make them difficult to fold and seal.
- If you don’t have a cookie cutter, you can use a cup or a glass to cut out circles from the dough.
- You can also pan-fry the dumplings without steaming them. However, the steamed dumplings will have a slightly softer and more delicate texture.
- Leftover dumplings can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy these delicious homemade Pan-Fried Chicken Dumplings!