Pan Fried Chicken Dumpling

Ingredients

• 2 cups All-Purpose Flour (for dough, sifted)
• 1/2 teaspoon Salt (for dough)
• 3/4 cup Water (room temperature, for dough)
• 1 pound Ground Chicken (can substitute ground turkey, beef, or pork)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce
• 1 teaspoon Granulated Sugar
• 1 teaspoon Cornstarch
• 1/4 teaspoon White Pepper Powder
• 2 cloves Garlic (minced)
• 2 tablespoons Cilantro (chopped)
• 3 Green Onions (stem parts sautéed, leafy parts added raw)
• 4 tablespoons Vegetable Oil (for sautéing and pan‑frying)
• 1 teaspoon Chili Oil (for dipping sauce)
• 1 teaspoon Rice Vinegar (for dipping sauce)
• 1 tablespoon Soy Sauce (for dipping sauce)

Instructions

1. Make Dough

   Place 2 cups of all‑purpose flour and 1/2 tsp salt in a wide, sturdy bowl. Slowly pour 3/4 cup room‑temperature water while stirring until a shaggy dough forms.

   Time: PT10M

2. Knead and Rest Dough

   Knead the dough until smooth (about 2‑3 minutes). Cover and let rest for 5 minutes, then knead again briefly. Cover again and rest for 30 minutes to relax the gluten.

   Time: PT38M

3. Prepare Filling Ingredients

   Mince 2 garlic cloves. Chop cilantro (2 tbsp) and separate green onions into stems and leafy parts; chop stems and leaves separately.

   Time: PT5M

4. Sauté Green Onion Stems

   Heat 1 tbsp vegetable oil in a pan over medium heat. Add the green‑onion stems and sauté until lightly golden, then remove and set aside with the oil to cool.

   Time: PT3M

5. Season Ground Chicken

   In a bowl, combine 1 lb ground chicken with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch, and 1/4 tsp white pepper. Stir in one direction until a smooth paste forms.

   Time: PT5M

6. Combine Filling

   Add minced garlic, the sautéed green‑onion stems with their oil, the raw green‑onion leaves, and chopped cilantro to the seasoned meat. Mix evenly until fully incorporated.

   Time: PT3M

7. Divide and Roll Dough

   After the 30‑minute rest, divide the dough into four equal portions. Keep three portions covered. On a lightly floured surface, roll one portion into a thin sheet and cut circles about 3 inches in diameter using a glass cutter or cookie cutter.

   Time: PT10M

8. Fill and Shape Dumplings

   Place a heaping teaspoon of filling in the center of each wrapper. Wet the edge with a few drops of water, fold the wrapper in half, and pinch the edges together. Optional: create pleats for a decorative look.

   Time: PT10M

9. Freeze (Optional)

   Arrange raw dumplings on a metal tray lined with parchment paper, cover with plastic wrap, and freeze overnight. Transfer frozen dumplings to a Ziploc bag for storage up to 2 months.

   Time: PT5M

10. Pan‑Fry Dumplings

    Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add dumplings in a single layer and fry for 1 minute until the bottoms turn light golden. Carefully add 1/4 cup hot water, cover with a lid, and reduce heat to medium‑low. Steam for 8 minutes. Remove lid; if water remains, increase heat to medium and fry until the pan is dry and the bottoms are crisp golden brown.

    Time: PT12M

11. Serve

    Transfer cooked dumplings onto a plate using an inverted plate method. Mix 1 tsp chili oil, 1 tbsp soy sauce, and 1 tsp rice vinegar in a small bowl for dipping. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

22 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Salt: Kosher Salt
• Instead of Ground Chicken: Ground Turkey, Ground Pork, Ground Beef
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin Sauce
• Instead of Granulated Sugar: Honey, Maple Syrup
• Instead of Cornstarch: Potato Starch
• Instead of White Pepper Powder: Black Pepper
• Instead of Garlic: Garlic Powder (1/4 tsp)
• Instead of Cilantro: Parsley
• Instead of Green Onions: Leeks
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Chili Oil: Sriracha
• Instead of Rice Vinegar: Apple Cider Vinegar
• Instead of Soy Sauce: Tamari

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Dough Scraper (optional)
• Knife
• Cutting Board
• 3‑Inch Glass or Cookie Cutter (optional)
• Nonstick Skillet
• Lid for Skillet
• Plate
• Parchment Paper (optional)
• Plastic Wrap (optional)
• Freezer Tray (optional)
• Ziploc Bag (optional)
• Small Bowl
• Spoon

Critical Steps — Do Not Skip

• Resting the dough for the full 30 minutes to achieve pliable wrappers.
• Sealing the dumpling edges tightly to prevent filling leakage.
• The steam‑then‑fry technique: 1 minute fry, 8 minutes steam, finish with a dry‑fry for a golden crust.

Chef Tips from the Video

• Use a light hand when adding water to the dough; the goal is a slightly tacky, not sticky, dough.
• Reserve the oil used to sauté the green‑onion stems; it adds an extra layer of flavor to the filling.
• If you prefer a spicier dip, add a pinch of Sichuan pepper or a dash of chili flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Raw dumplings keep 1‑2 days; cooked dumplings up to 2 hours at room temperature.

Freezer: Raw dumplings freeze up to 2 months in airtight bags.

Room temperature: Cooked dumplings should be consumed within 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Prepare the filling a day ahead and store in the refrigerator for up to 24 hours.
• Freeze raw dumplings in a single layer before bagging for easy portioning.

Frequently Asked Questions