Pan-Fried Chicken Dumplings
Crispy-bottomed chicken dumplings filled with ground chicken, garlic, and ginger, ready in 25 minutes. Serve with soy sauce for dipping.
- Total time
- 25 min
- Servings
- 4
- Calories
- 268
- Protein
- 12g
Ingredients
- 24 wrappers round dumpling wrappers
- ½ lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp scallion, chopped
- 2 tbsp neutral oil
Instructions
- 1
Combine ground chicken, garlic, ginger, 2 tbsp soy sauce, and scallion in a bowl.
- 2
Place 1 tsp filling in the center of each wrapper. Wet edges with water.
- 3
Fold wrapper in half and seal by crimping edges with your fingers.
- 4
Heat oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 5
Add dumplings flat-side down in a single layer without crowding. Work in batches.
- 6
Pan-fry 2 minutes until bottoms are golden brown and crispy without stirring.
- 7
Add 1/4 cup water to the pan. Cover immediately and steam for 5 minutes.
- 8
Uncover and cook until water evaporates and tops are dry, ~1 minute.
- 9
Transfer to a plate. Serve with remaining soy sauce for dipping.
Tools you’ll need
- large mixing bowl
- 12-inch skillet with lid
- spoon
- small bowl for water
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