Easy Pan-Fried Chicken and Vegetable Dumplings

Ingredients

• 1 poundGround chicken
• 1 cupGreen cabbage, finely chopped
• 0.5 cupCarrot, grated
• 2 stalksGreen onions, thinly sliced
• 1 tablespoonFresh ginger, grated
• 2 clovesGarlic, minced
• 2 tablespoonsSoy sauce
• 1 teaspoonSesame oil
• 0.3 teaspoonBlack pepper
• 35 piecesRound dumpling wrappers (store-bought, about 3.5 inches diameter)
• 2 tablespoonsVegetable oil, divided
• 0.5 cupWater (for steaming)

Instructions

1. 1

   In a large bowl, combine the ground chicken, finely chopped cabbage, grated carrot, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined.

   ⏱ 5 min
2. 2

   Take one dumpling wrapper and place about one tablespoon of the chicken filling in the center. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to create a semi-circle, pressing the edges together to seal. You can create small pleats along the sealed edge for a classic look, or simply crimp firmly.

   ⏱ 10 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, arrange a single layer of dumplings in the skillet, ensuring they do not touch. Pan-fry for 2-3 minutes, or until the bottoms are golden brown and crispy.

   ⏱ 3 min
4. 4

   Carefully add 1/4 cup of water to the skillet. Immediately cover the skillet with a lid and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the chicken filling is cooked through and the wrappers are translucent.

   ⏱ 7 min
5. 5

   Remove the lid and increase the heat back to medium-high to evaporate any remaining water. Cook for another 1-2 minutes until the bottoms are re-crisped. Repeat with the remaining dumplings, adding more oil as needed.

   ⏱ 2 min
6. 6

   Serve the pan-fried dumplings hot with your favorite dipping sauce, such as a mix of soy sauce, rice vinegar, and a dash of sesame oil or chili flakes.