Chicken dumplings, those irresistible pockets of savory goodness, offer a delightful blend of textures and flavors. Whether you prefer them crispy and golden-brown from a pan-fry, or delicately steamed, these little bundles of joy are a culinary adventure waiting to happen. Their versatility shines through – serve them as an appetizer, a light meal, or a satisfying side dish alongside your favorite Asian-inspired cuisine. The possibilities are endless, from classic soy-based dipping sauces to spicy chili oil, each complementing the juicy chicken and flavorful filling.
This recipe focuses on achieving perfectly pan-fried chicken dumplings, showcasing the crispy, golden-brown exterior that elevates this dish to another level. Forget complicated techniques; this guide provides a straightforward, step-by-step approach, ensuring even novice cooks can achieve restaurant-quality results. Let's get started and create these delicious dumplings together!
Tools Needed
- Chef's knife
- Cutting board
- Scale (optional)
- Mixing bowls
- Rolling pin
Ingredients
- Ground Chicken: 1 pound
- Napa Cabbage: 1 pound
- All-purpose Flour: 3 1/3 cups (or 430g)
- Water: 1 cup
- Salt: 1 teaspoon + extra for cabbage
- Ginger: 2 tablespoons, grated or minced
- Light Soy Sauce
- Sugar
- Sesame Oil
- White Pepper
- Neutral Oil
- Chicken Stock: 1/4 cup
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Combine flour and water gradually until a smooth dough forms. Knead for 10 minutes, cover, and let rest for 1 hour .
- Slice Napa cabbage into thin strips, salt generously, and let sit for 30 minutes to draw out moisture. Squeeze out excess water .
- Slice chicken thighs on an angle, then flip and slice in the opposite direction. Repeat, cutting at a 90° angle. Continue chopping and mashing the chicken until finely ground .
- Mix ground chicken with light soy sauce, sugar, sesame oil, white pepper, ginger, and chicken stock. Add the squeezed Napa cabbage and mix until well combined .
- Divide the rested dough into small pieces and roll each into a thin circle (approximately 3 inches in diameter) .
Step 2. Assemble the Dumplings
- Place a spoonful of filling in the center of each dough circle. Pleat and seal the edges .
Step 3. Pan-Fry the Dumplings
- Heat oil in a non-stick pan. Add dumplings, brown on one side, add water, cover, and steam until water evaporates. The bottoms should be crispy and golden brown .
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Add water gradually to the dough, adjusting according to the humidity .
- Using a cleaver makes chopping the chicken faster .
- Assemble dumplings as you roll out the wrappers to prevent drying .
Nutrition
- N/A
FAQs
1. Can I freeze leftover pan-fried chicken dumplings?
Yes! Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in a pan or air fryer for best results.
2. What's the best way to prevent the dumplings from sticking to the pan?
Use enough oil to coat the bottom of the pan, and ensure the pan is hot before adding the dumplings. Don't overcrowd the pan; cook them in batches.
There you have it – perfectly pan-fried chicken dumplings, ready to be enjoyed! With a little practice, you'll master the art of achieving that irresistible crispy exterior and juicy interior. Now go forth and impress your friends and family with this delicious and surprisingly easy recipe!