Pan Fried Dumpling (8) Recipe

Prepare the Napa cabbage

Bring a small pot of water to a boil. Blanch the finely chopped Napa cabbage for 30 seconds to 1 minute until wilted. Drain in a colander and immediately squeeze out as much liquid as possible using your hands or the back of a spoon. Measure after squeezing — you should have about 1 cup packed; excess moisture will make the filling watery.

Mix filling

In a medium bowl combine the ground chicken, squeezed Napa cabbage, sliced green onions, minced ginger and garlic. Add soy sauce, rice wine, sesame oil, salt, white pepper and cornstarch. Mix with a wooden spoon or spatula by pushing and folding the mixture for about 1–2 minutes until it becomes sticky and well combined. This texture helps the filling hold together inside the wrapper.

Prepare sealing water

Pour 1/4 cup cold water into a small bowl for sealing the wrappers.

Portion filling

Lay a dumpling wrapper flat on a clean surface or your palm. Place approximately 1 1/2 tablespoons (about 15–18 g) of filling in the center of each wrapper. Do not overfill — leave a 1/2 inch border.

Seal dumplings

Using your finger, wet the edge of the wrapper lightly with the cold water. Fold the wrapper in half over the filling to make a half-moon and gently press the center to seal. Starting from one side, make 3 small pleats on one half of the edge, pressing each pleat into the opposite unpleated edge to create a sealed pleated crescent. Ensure there are no air pockets. Repeat until all 8 dumplings are sealed. Keep finished dumplings covered with a damp towel to prevent drying.

Heat the pan

Place a nonstick or cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Brown dumplings

Arrange the 8 dumplings in the pan in a single layer, flat side down, spacing them slightly apart. Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam in pan

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 6–8 minutes, until the filling reaches 74°C (165°F) and wrappers are tender and translucent.

Crisp finish

Remove the lid and continue cooking uncovered for 1 minute to allow remaining water to evaporate. Drizzle 1/2 teaspoon sesame oil over the dumplings and let the bottoms crisp for another 30–60 seconds. Use a spatula to transfer dumplings to a plate.

Whisk together 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp chili oil (if using), 1/4 tsp sesame oil and a scant teaspoon of sliced green onion. Adjust to taste and serve alongside the dumplings.