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Pan-Fried Chicken Dumplings – Crispy, Juicy, and Homemade

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These pan-fried chicken dumplings are crispy on the bottom, juicy inside, and perfect for dipping. A homemade take on classic potstickers with flavorful filling and golden sear.

Ingredients

Scale

  • 1 lb ground chicken (preferably thigh)

  • 1 cup napa cabbage, finely chopped

  • 2 green onions, thinly sliced

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tbsp Shaoxing wine (optional)

  • 1 tsp grated ginger

  • 2 garlic cloves, minced

  • 1/4 tsp white pepper

  • 30 round dumpling wrappers

  • Neutral oil for frying

  • Water for steaming

Instructions

  • Salt chopped napa cabbage and let sit 10 minutes. Squeeze out excess water.

  • Mix ground chicken, cabbage, green onion, soy sauce, sesame oil, Shaoxing wine, garlic, ginger, and white pepper in a bowl until sticky.

  • Place 1 tsp of filling in the center of each wrapper. Wet edges, fold, and pleat to seal.

  • Heat oil in skillet over medium-high. Add dumplings flat side down.

  • Cook until bottoms are golden (2–3 minutes).

  • Add 1/4 cup water, cover, and steam 4–5 minutes.

  • Uncover and cook 1–2 more minutes to crisp.

  • Serve hot with dipping sauce.

Notes

Freeze uncooked dumplings for later. Use turkey or pork as alternatives. Steam-only for a healthier option.

Find it online: https://besthomeflavors.com/pan-fried-chicken-dumplings-crispy-juicy-and-homemade/