Crispy Chicken Dumplings (5 Pc) Recipe

Make dough (if making wrappers)

If making wrappers from scratch: combine 1.5 cups all-purpose flour and 0.25 tsp salt in a bowl. Gradually add 0.5 cup warm water while stirring until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 20–30 minutes. Divide into 5 equal pieces, roll each thinly to about 3–4 inch rounds and dust with cornstarch and flour mix to prevent sticking. (If using store-bought wrappers, skip this step.)

Prepare the filling: in a medium bowl combine 250 g ground chicken, 2 tbsp finely chopped green onion, 1 tsp minced garlic, 1 tsp minced ginger, 1 tbsp light soy sauce, 0.5 tsp sesame oil, 0.125 tsp white pepper, 1 tsp cornstarch, and 0.5 beaten egg. Mix until uniformly combined and slightly sticky. Refrigerate 10 minutes to firm up if time allows.

Assemble dumplings: place one wrapper (store-bought or homemade) on a lightly floured surface. Put about 2 tablespoons of filling in the center of each wrapper (adjust so you get 5 dumplings total). Lightly brush wrapper edges with a little beaten egg (from the egg wash). Fold wrapper over filling to form a half-moon or pleated purse, pressing edges to seal tightly and remove air pockets. Dust finished dumplings lightly with the cornstarch/flour mixture to keep them dry before coating.

Set up a dredging station: one shallow bowl with 0.25 cup flour, one with 1 beaten egg, and one plate with 0.75 cup panko breadcrumbs. Working one dumpling at a time, dredge each sealed dumpling in flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs to coat evenly. Place coated dumplings on a tray and refrigerate 10 minutes to set the coating (helps prevent coating falling off during frying).

Heat 500 ml neutral oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). Use a thermometer to maintain temperature. Fry the dumplings in batches (do not overcrowd) for 3–4 minutes per batch or until golden brown and internal temperature reaches 74°C (165°F). Turn once if necessary to brown evenly.

Use a slotted spoon to transfer fried dumplings to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 1–2 minutes before serving so filling settles and coating crisps.

Make sauce while dumplings rest: in a small saucepan combine 3 tbsp rice vinegar, 2 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp water, 0.5 tsp soy sauce and 1 tbsp pineapple juice (optional). Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy consistency. Taste and adjust — add a pinch more sugar for sweetness or 0.5 tsp more rice vinegar for tang. Keep warm.

Arrange 5 crispy chicken dumplings on a serving plate. Spoon sweet & sour sauce into a small dipping bowl or drizzle lightly over dumplings. Sprinkle with 1 tsp sesame seeds and 1 tbsp thinly sliced green onion. Serve immediately.