Crispy Chicken Dumping (6) 酥炸鸡肉饺子 Recipe
Crispy dumplings filled with chicken meat.
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Ingredients
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Filling
Wrappers & Coating
Frying
Dipping Sauce
Method
Filling
- 1
Make the filling
Combine the ground chicken, finely chopped green onion, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, 1 egg (for filling), salt, pepper, and sugar in a medium bowl. Mix thoroughly with a fork or spatula until the mixture is sticky and well combined, about 1–2 minutes. Chill in the refrigerator for 10 minutes to firm slightly — this makes wrapping easier.
Assemble dumplings
- 2
Prepare wrappers
Lay out the 6 wonton wrappers on a clean work surface. Keep them covered with a damp towel while you work to prevent drying.
- 3
Fill and seal
Spoon about 1 rounded tablespoon (about 15 g) of the chilled filling into the center of each wrapper. Dip your finger into the water and lightly moisten the wrapper edge. Fold the wrapper over the filling (for round wrappers fold in half, for square wrappers bring two opposite corners together), press out excess air, and seal edges tightly. If desired, pleat the edges to form a traditional dumpling shape. Place each sealed dumpling on a tray lined with parchment.
Coating
- 4
Set up breading station
Put the flour in a shallow bowl, beat the egg (for egg wash) in a second bowl, and place the panko breadcrumbs in a third shallow bowl.
- 5
Bread the dumplings
Lightly dredge each sealed dumpling in flour, shaking off excess. Dip into the beaten egg, then press and roll into the panko breadcrumbs until evenly coated. Set the coated dumplings back on the parchment-lined tray. If coating in advance, refrigerate for 10 minutes to help the coating adhere.
Frying
- 6
- 7
Fry the dumplings
Working in a single layer (do not overcrowd), carefully place 2–3 dumplings in the hot oil. Fry for 2.5–3.5 minutes per side, turning once with tongs or a spatula, until golden brown and crisp all over. Total fry time per batch should be about 5–7 minutes depending on size — internal temperature should reach 74°C (165°F). Transfer cooked dumplings to a paper-towel-lined plate to drain. Repeat with remaining dumplings.
- 8
Optional finish for extra crisp
If you want an extra-crispy finish, after draining briefly on paper towels, place the dumplings back in the hot pan for 30–45 seconds per side to re-crisp right before serving.
Dipping Sauce & Serve
- 9
Make the dipping sauce
Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili oil, 1/2 tsp sugar, 1 tsp toasted sesame seeds, and 1 tbs finely chopped green onion in a small bowl until sugar dissolves.
- 10
Serve
Arrange the hot crispy chicken dumplings on a serving plate. Serve immediately with the dipping sauce on the side. Garnish with extra chopped green onion or sesame seeds if desired.
