Pan-fried Chicken Dumplings (10 Pcs) Recipe

Prepare cabbage

Finely shred the green cabbage and place it in a bowl. Sprinkle with a small pinch of salt (about 1/8 tsp) and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove excess liquid. Measure out 1 cup packed for the filling.

Mix filling

In a medium bowl combine the ground chicken, squeezed cabbage, chopped scallions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine, 1 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix thoroughly with a fork or chop vigorously with a spoon until the mixture becomes sticky and well combined (about 1–2 minutes). This helps the filling hold together.

Prepare workspace

Arrange wrappers on a clean work surface covered with a lightly damp towel to prevent drying. Fill a small bowl with 2 tbsp water for sealing.

Fill and fold dumplings

Place one wrapper in your palm. Spoon about 1.5 tablespoons of filling into the center of the wrapper (adjust so you make 10 dumplings evenly). Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press to seal in the center. Pleat the edges by making 3–4 small folds on one side and pressing them onto the opposite edge to create a tight seal. Repeat until all 10 dumplings are assembled. Keep finished dumplings covered with a damp towel to prevent drying.

Heat pan

Use a nonstick or well-seasoned skillet with a snug-fitting lid. Add 2 tbsp neutral oil and heat over medium-high heat until shimmering but not smoking (about 1–2 minutes).

Fry dumplings

Place the dumplings in the skillet flat-side down (seam side up) in a single layer, leaving a little space between them. Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam dumplings

Carefully pour 1/4 cup water into the pan (it will sizzle). Immediately cover with the lid to trap steam. Reduce heat to medium-low and steam for 6–7 minutes, or until the filling is cooked through (internal temperature of chicken reaches 74°C / 165°F) and the wrappers above the bottom are translucent.

Crisp bottoms

Remove the lid and continue to cook uncovered for another 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Use a spatula to lift and check for a golden-brown crust. Turn off heat.

Serve

Transfer dumplings to a plate and serve hot with the dipping sauce.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil (or a pinch of chili flakes), and 1/2 tsp sesame seeds in a small bowl. Adjust to taste and serve alongside dumplings.