🥟🔥 Best Pan-Fried Chicken Dumplings (Crispy & Juicy Asian-Inspired Bites)

If you're craving takeout-style dumplings but want the satisfaction of making them at home, these Pan-Fried Chicken Dumplings are exactly what you need. With a juicy, flavorful chicken filling wrapped in delicate dumpling wrappers and pan-fried until golden and crispy, this recipe delivers the perfect texture — crispy on the bottom, tender on the top.

This dumpling recipe is inspired by classic Chinese gyoza or potstickers and is easier to make than you think. Whether served as an appetizer, snack, or full meal, they’re guaranteed to impress. Serve with soy dipping sauce and some fresh green onions for a restaurant-style touch at home!

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🛒 Ingredients

For the Dumpling Filling:

• 1/2 lb (225g) ground chicken
  
• 1 cup finely chopped Napa cabbage
  
• 2 green onions, thinly sliced
  
• 2 tsp sesame oil
  
• 1 tbsp soy sauce
  
• 1 tbsp oyster sauce (optional)
  
• 1 clove garlic, minced
  
• 1 tsp fresh ginger, grated
  
• 1/4 tsp ground white pepper
  
• 1 tsp cornstarch
  

For Wrapping:

• 30 round dumpling wrappers (store-bought or homemade)
  
• Small bowl of water (for sealing)
  

For Pan-Frying:

• 2 tbsp vegetable oil (divided per batch)
  
• 1/3 cup water (per batch)
  

For the Dipping Sauce:

• 2 tbsp soy sauce
  
• 1 tbsp rice vinegar
  
• 1 tsp sesame oil
  
• Optional: pinch of chili flakes or fresh chopped chili
  

👨‍🍳 Instructions

1. Prepare the Filling:

In a mixing bowl, combine ground chicken, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, oyster sauce, white pepper, and cornstarch. Mix thoroughly until sticky and well combined. Cover and refrigerate for 10–15 minutes to let flavors meld.

2. Fill and Shape the Dumplings:

Place one dumpling wrapper in your palm. Spoon about 1 tsp of filling into the center. Dip your finger in water and run it around the edge of the wrapper. Fold in half to create a half-moon, pinching the edges to seal. Pleat the edges if desired. Repeat with remaining filling and wrappers.

3. Pan-Fry the Dumplings:

Heat 1 tbsp oil in a nonstick skillet over medium heat. Arrange 12–15 dumplings (depending on pan size) flat side down in a single layer. Fry for 2–3 minutes, until the bottoms are golden brown.

4. Steam to Finish:

Carefully add 1/3 cup water to the pan and immediately cover with a lid to trap the steam. Steam for 6–7 minutes, or until the water evaporates and dumplings are cooked through. Remove lid and let the bottoms crisp again for 1 more minute. Repeat in batches if needed.

5. Make the Dipping Sauce:

Whisk together soy sauce, rice vinegar, sesame oil, and chili flakes. Serve on the side.

6. Serve:

Plate dumplings with dipping sauce and garnish with extra green onions or sesame seeds. Serve hot!

🧊 Storage Notes:

Store leftover dumplings in an airtight container in the fridge for up to 3 days. Reheat in a pan or steam. Freeze uncooked dumplings on a tray, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, increasing steaming time by 2–3 minutes.

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