Chicken & Cabbage Pan-Fried Dumplings
These homemade chicken dumplings are juicy, flavorful, and perfectly crispy on the bottom — just like your favorite restaurant potstickers. With a simple filling, tender wrappers, and a delicious dipping sauce, they make an irresistible appetizer or meal.
Ingredients
For the Dumpling Filling
- 1 lb ground chicken
- 2 cups finely chopped cabbage
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- Salt and pepper, to taste
For the Dumpling Wrappers
- 1 package round dumpling wrappers (about 40)
- Water, for sealing
For Pan-Frying
- 2 tablespoons vegetable oil
For the Dipping Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (optional)
- 1 teaspoon finely chopped green onions (optional)
Instructions
1. Prepare the Filling
In a large mixing bowl, combine the ground chicken, finely chopped cabbage, green onions, minced garlic, soy sauce, sesame oil, ginger, salt, and pepper.
Mix thoroughly using a spoon or your hands until the mixture is well combined and slightly sticky. This helps the filling hold together inside the wrapper.
2. Assemble the Dumplings
Place a dumpling wrapper in your palm and add about 1 teaspoon of filling to the center.
Dip your finger in water and lightly moisten the edge of the wrapper.
Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal.
If you prefer pleated dumplings, fold small pleats along one side while pressing to seal.
Repeat until all the filling is used.
3. Pan-Fry the Dumplings
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
Arrange the dumplings in the skillet in a single layer, flat side down.
Cook for 2–3 minutes, or until the bottoms turn golden brown and crispy.
4. Steam the Dumplings
Once the bottoms are browned, carefully pour in about 1/4 cup of water.
Immediately cover the skillet with a lid to trap the steam.
Allow the dumplings to steam for 5–7 minutes, or until the water evaporates, the wrappers look glossy and tender, and the filling is fully cooked.
5. Make the Dipping Sauce
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, chili oil (if using), and green onions.
Adjust seasoning to taste — add more vinegar for tang or chili oil for heat.
6. Serve
Remove the dumplings from the skillet and serve hot with your dipping sauce. Enjoy crispy bottoms, tender tops, and juicy, flavorful filling in every bite.
Pro Tips
- Don’t overfill the wrappers — it makes sealing difficult.
- Keep unused wrappers covered with a towel to prevent drying.
- Freeze assembled dumplings on a tray, then store in a bag for easy future meals.
