Crispy Chicken Dumpling (6) Recipe

Prepare cabbage

Finely chop the napa cabbage and place in a bowl. Sprinkle with 1/4 tsp salt, toss, and let sit for 5–8 minutes to draw moisture out. After resting, squeeze the cabbage firmly in a clean kitchen towel or paper towel to remove as much liquid as possible. Discard the liquid.

Mix filling

In a mixing bowl combine the ground chicken, drained cabbage, 1 scallion (thinly sliced), minced ginger, minced garlic, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1 tbsp cornstarch, 1 egg (for filling), 1/2 tsp salt and 1/4 tsp white pepper. Mix thoroughly with a spatula or by hand for 1–2 minutes until the mixture becomes sticky and cohesive. Cover and refrigerate for 10–15 minutes to firm up the filling (this makes wrapping easier).

Assemble dumplings

Set up your station: wrappers on a lightly floured tray, a small bowl of cold water for sealing, and the filling chilled. Place one wrapper in your palm or on a flat surface. Put about 1 heaping tablespoon (roughly 15–18 grams) of filling in the center of the wrapper — do not overfill. Dip your finger in the water and moisten the wrapper edge. Fold and pleat to form a half-moon or purse shape, pressing firmly to seal and removing any trapped air. Repeat until you have 6 dumplings. Place finished dumplings on a parchment-lined tray and refrigerate for 10 minutes to firm up (this helps them hold shape during coating and frying).

Prepare coating station

Set three shallow bowls: one with 1/2 cup all-purpose flour, one with 1 beaten egg (egg wash), and one with 1.5 cups panko breadcrumbs. Lightly dust each assembled dumpling with flour, tapping off excess.

Coat dumplings

Working one at a time, dredge each chilled dumpling in flour (light coat), dip into the beaten egg so all surfaces are moistened, then press into the panko to evenly coat. Make sure seams remain sealed when coating; press panko gently to adhere but avoid tearing the wrapper.

Heat oil & fry

Pour neutral oil into a deep pot or a deep-fryer to a depth that will allow the dumplings to be fully submerged (about 3–4 cm for a small pot or more depending on vessel); for this recipe ~1,000 ml is typical. Heat oil to 175–180°C (350–360°F). To test, drop a small piece of panko — it should sizzle and turn golden in a few seconds. Fry 2–3 dumplings at a time so oil temperature remains steady. Fully submerge and fry for 3–4 minutes until golden brown and crispy, turning if necessary for even color. Internal temperature of the chicken should reach 74°C (165°F). Remove to a wire rack or paper towel-lined plate to drain briefly.

Finish

If making ahead, keep fried dumplings warm in a 90–100°C oven on a rack so they stay crisp until serving.

While frying, whisk together 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp granulated sugar and 1 tsp chili oil (optional) in a small bowl until sugar dissolves. Stir in the reserved 1 tbsp finely chopped scallion. Taste and adjust with a little more vinegar or soy if needed. Transfer to a small serving bowl.

Plate 6 crispy chicken dumplings, sprinkle with toasted sesame seeds and the extra sliced scallion. Serve immediately with the dipping sauce and a lime or lemon wedge on the side for brightness. Squeeze lime over dumplings just before eating if desired.