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Pan-fried Chicken Dumplings
Created by: Howcan Team
Ingredients
- 1 pound ground chicken
- 2 cups finely chopped cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 24 round dumpling wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- In a large mixing bowl, combine 1 pound of ground chicken, 2 cups of finely chopped cabbage, 3 finely chopped green onions, 2 minced cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper.
- Place a small spoonful of the chicken mixture in the center of a dumpling wrapper. Moisten the edges with water, fold the dumpling in half, and press the edges to seal. Repeat with the remaining wrappers and filling.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the dumplings in the skillet in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown.
- Carefully pour 1/2 cup of water into the skillet and immediately cover with a lid. Reduce the heat to medium and steam the dumplings for 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.
- Remove the lid and continue to cook for 2-3 minutes, or until the water has evaporated and the bottoms are crispy again.
- Transfer the dumplings to a serving plate and serve hot with soy sauce or your favorite dipping sauce. Enjoy!
Pan-fried chicken dumplings, also known as potstickers, have a rich history dating back to ancient China. Legend has it that a chef in the Song Dynasty accidentally left a pot of dumplings on the stove for too long, causing the bottoms to crisp up. This mistake led to the creation of the beloved pan-fried dumplings we know today. The dish has since spread across the globe, with variations in different regions. In China, the city of Tianjin is renowned for its pan-fried dumplings, while in the United States, restaurants like Din Tai Fung have gained fame for their expertly crafted potstickers. The key to perfect pan-fried chicken dumplings lies in the balance of a tender, flavorful filling and a crispy, golden-brown bottom. Achieving the ideal texture and flavor requires attention to detail in the seasoning and cooking process. Whether it's the succulent chicken filling or the perfectly seared bottoms, every element plays a crucial role in creating an exceptional dish. For those looking to explore alternative methods, steaming the dumplings before pan-frying can result in a delightful contrast of textures. Today, the best versions of pan-fried chicken dumplings can be found in authentic Chinese restaurants that prioritize fresh, high-quality ingredients and time-honored cooking techniques.
45 min
24 dumplings
120 per serving calories
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