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Prep 15 minutes
Total 45 minutes

Pan Fried Chicken Dumplings

These dumplings can be eaten as starters or as a main dish. They taste delicious on their own or with the spicy Szchuan sauce. It’s difficult for me to pick between streamed and pan-fried dumplings as both taste awesome. Pan-fried dumplings have crispy coating. I like to cook the dumplings on both sides, but it’s up to you whether you want just the bottoms crispy.

Whenever I plan to cook the dumplings, I make both veggie and chicken stuffings so that you can enjoy two varieties. I have made the recipe simple and with very few ingredients found at home. But trust me its more than enough to make wonderful dumplings. Please, feel free to add in oyster sauce, sesame seeds and Shaoxing wine for extra flavour.

I have shared the recipe of Szchuan sauce separately.

Serves
US|Metric
ingredients

For chicken stuffing

  • Onion: 1 (chopped finely)
  • Spring onion: 4 (chopped)
  • Soy sauce: 1 tbsp
  • Chopped garlic: 1 tbsp
  • Grated ginger: 1 tsp
  • Green chillies: 3 (optional)
  • Chicken: 250 gm (cut into small pieces to near mince)
  • Rice wine vinegar: 1tbsp
  • Pepper Powder: ¼tsp
  • Corn flour: 1 tbsp

To make the dough

  • Plain flour: 1 cup
  • Water: to make the dough
  • Salt: ¼ tsp
  • Oil: 1 tbsp

Pan Fried Chicken Dumplings

These dumplings can be eaten as starters or as a main dish. They taste delicious on their own or with the spicy Szchuan sauce. It’s difficult for me to pick between streamed and pan-fried dumplings as both taste awesome. Pan-fried dumplings have crispy coating. I like to cook the dumplings on both sides, but it’s up to you whether you want just the bottoms crispy.

Whenever I plan to cook the dumplings, I make both veggie and chicken stuffings so that you can enjoy two varieties. I have made the recipe simple and with very few ingredients found at home. But trust me its more than enough to make wonderful dumplings. Please, feel free to add in oyster sauce, sesame seeds and Shaoxing wine for extra flavour.

I have shared the recipe of Szchuan sauce separately.

Step 1: Dough

In a mixing bowl, make a soft dough using the above ingredients under dough, cover and let it rest for 20 minutes.

Step 2: Stuffing

In a pan, add the oil and keep the flame on medium. Add the ginger and garlic, sauté for a minute and then add the spring onion whites and chicken. Add the salt to hasten the process of cooking. Once the chicken is cooked add the soy sauce, mix and then add the corn flour slurry (this helps to seal the water content of the chicken and the dumplings wont tear due to excess water). Mix and cook for a minute. Take the pan off the flame and let it cool.

Step 3:

Make small balls from the dough, (you can cut into equal shaped balls) and roll them using the rolling pin into thin round circles or use the round cookie cutter to make perfect roundels.

Step 4:

Stuff each circle individually with a tbsp of the filling, then get the opposite sides of the circle together and make pleats on one side sealing the edges with the other side. Place it on a tray and cover it (so that the dumplings don’t dry). Repeat the process with all the circles. You can make any shape that you are comfortable.

Step 5:

In a large frying pan, add oil (2tbsp) and keep on a medium flame. Place the dumplings with few cm gap between them. Cook for about 5 minutes on each side until they are golden brown. I have cooked both the sides. Usually only the bottom side is cooked and turns crispy. Hence, the dumpling retains the perfect pleat look.

Step 6:

Get the lid ready and add about 50 ml of water into the pan and immediately cover it. Let them steam and cook for about 5 minutes until all the water had evaporated on a low to medium flame. Transfer them to the serving dish. Cook them in 2 batches if needed. Repeat the process with the rest of the dumplings.

Serve them with the spicy Szechuan sauce. I have written the recipe separately. Please have a look.