Crispy-bottomed chicken dumplings filled with juicy, savory goodness and pan-fried to golden perfection. Easy to make, freeze, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb ground chicken (preferably dark meat)
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1 cup Napa cabbage, finely chopped and squeezed dry
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2 scallions, finely chopped
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp soy sauce
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1 tsp sesame oil
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1 tsp rice vinegar
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¼ tsp white pepper
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30–35 round dumpling wrappers
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1–2 tbsp oil for frying
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¼ cup water (per batch)
Instructions
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In a large bowl, combine chicken, cabbage, garlic, ginger, scallions, soy sauce, sesame oil, vinegar, and pepper.
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Place 1 tsp of filling in the center of each wrapper. Wet edges and fold in half, pleating if desired, to seal.
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Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Add dumplings flat-side down in a single layer.
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Fry for 2–3 minutes until bottoms are golden brown. Add ¼ cup water, cover, and steam for 6–7 minutes.
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Remove lid and cook another 1–2 minutes to re-crisp the bottoms. Serve hot with dipping sauce.