homemade Pan-Fried Chicken Dumplings

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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!