Crispy Pan-Fried Chicken Dumplings – Golden-Bottomed and Juicy
Pan-fried chicken dumplings with juicy filling, golden crispy bottoms, and fragrant seasoning. These one-pan potstickers are perfect for dipping and sharing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 dumplings 1x
Ingredients
-
1 lb ground chicken
-
1 cup napa cabbage, finely chopped
-
2 scallions, finely chopped
-
2 garlic cloves, minced
-
1 tsp fresh ginger, grated
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
1 tsp cornstarch
-
30 round dumpling wrappers
-
2 tbsp neutral oil (for frying)
-
¼ cup water (for steaming)
Instructions
-
Salt chopped cabbage, rest 10 minutes, then squeeze out excess water.
-
In a bowl, mix chicken, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and cornstarch.
-
Place 1 tsp filling in center of each wrapper. Moisten edges, fold, and pleat to seal.
-
Heat oil in a non-stick pan over medium-high heat. Place dumplings flat side down. Cook until bottoms are golden.
-
Add water, cover, and steam for 5–6 minutes.
-
Uncover and crisp bottoms again for 1–2 minutes.
-
Serve hot with dipping sauce.
Notes
-
Freeze uncooked dumplings on a tray and store for up to 2 months.
-
Add chili oil, rice vinegar, or scallions to dipping sauce for variety.
-
To reheat, pan-fry over low heat with a splash of water.