Easy Chicken Dumpling Recipe: Steamed and Pan-Fried Versions

This teamed chicken dumpling recipe is healthy and full of flavor. The steam cooking method keeps the chicken filling juicy and the wrapper soft.

Ingredients:

- 1 pound ground chicken

- 2 green onions, chopped small

- 1 tablespoon fresh ginger, chopped fine

- 2 cloves garlic, chopped fine

- 1 tablespoon soy sauce

- 1 teaspoon sesame oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 30 dumpling wrappers

- 2 tablespoons vegetable oil

Instructions:

1. Mix the ground chicken, green onions, ginger, and garlic in a large bowl. Add soy sauce, sesame oil, salt, and pepper. Stir everything together until the mixture looks smooth and well combined.

2. Take one dumpling wrapper and place it flat in your hand. Put one tablespoon of chicken filling in the center of the wrapper. Be careful not to use too much filling or the dumpling will break.

3. Wet the edges of the wrapper with a little water using your finger. Fold the wrapper in half and press the edges together firmly. Make sure there are no air bubbles inside the dumpling.

4. Place the finished dumplings on a plate and cover them with a damp cloth. This keeps them from drying out while you make the rest.

5. Fill a large pot with two inches of water and bring it to a boil. Place a steamer basket inside the pot. Brush the steamer with vegetable oil to prevent sticking.

6. Put the dumplings in the steamer, leaving space between each one. Cover the pot and steam for 12-15 minutes. The chicken filling should be completely cooked when done.

7. Serve the hot steamed chicken dumplings with soy sauce or your favorite dipping sauce.

This pan-fried chicken dumpling recipe has a crispy bottom and soft top. This cooking method creates a wonderful texture that many people enjoy.

Ingredients:

- 1 pound ground chicken

- 1 small onion, chopped fine

- 2 tablespoons fresh cilantro, chopped

- 1 tablespoon oyster sauce

- 1 teaspoon cornstarch

- 1/2 teaspoon salt

- 1/4 teaspoon white pepper

- 30 dumpling wrappers

- 3 tablespoons vegetable oil

- 1/2 cup water

Instructions:

1. Combine the ground chicken, onion, cilantro, oyster sauce, cornstarch, salt, and white pepper in a mixing bowl. Mix everything well until the filling becomes sticky and holds together.

2. Place one wrapper in your palm and add one tablespoon of filling to the center. Wet the wrapper edges with water and fold it carefully. Press the edges tight to seal the dumpling completely.

3. Heat two tablespoons of vegetable oil in a large pan over medium-high heat. Place the dumplings in the pan with the sealed side up. Do not move them for 3-4 minutes until the bottom turns golden brown.

4. Pour the water carefully into the pan around the dumplings. The water will bubble and steam immediately. Cover the pan quickly with a lid to trap the steam inside.

5. Cook the covered dumplings for 8-10 minutes until the water disappears and the chicken filling cooks through. Remove the lid and let the bottom crisp up for another 2 minutes.

6. Transfer the pan-fried chicken dumplings to a serving plate. The bottom should be crispy and golden while the top stays soft and tender.

Making your own dumpling wrappers gives you control over thickness and size. Fresh homemade wrappers taste better than store-bought ones.

Ingredients:

- 2 cups all-purpose flour

- 3/4 cup warm water

- 1/2 teaspoon salt

- 1 tablespoon vegetable oil

Instructions:

1. Mix the flour and salt in a large bowl. Make a well in the center and pour in the warm water and oil. Stir with a wooden spoon until the mixture forms rough dough pieces.

2. Turn the dough onto a clean work surface and knead it with your hands for 8-10 minutes. The dough should become smooth and elastic. If it feels too dry, add water one teaspoon at a time.

3. Shape the dough into a ball and place it in an oiled bowl. Cover with a damp towel and let it rest for 30 minutes. This resting time makes the dough easier to roll.

4. Divide the rested dough into small pieces about the size of a walnut. Roll each piece into a ball and keep them covered with a damp cloth.

5. Take one dough ball and flatten it with your palm. Use a rolling pin to roll it into a thin circle about 3 inches wide. The wrapper should be thin but strong enough to hold filling.

6. Dust the finished wrappers with flour and stack them carefully. Cover with a damp towel until you are ready to fill them with your chicken dumpling mixture.

Many people are troubled when folding the dumpling. The folding technique is important to keep the filling inside the dumpling and to keep it looks good. Follow these steps to create perfectly folded dumplings every time:

1. Prepare your workspace by setting up a clean surface with a small bowl of water nearby. Keep the dumpling wrappers covered with a damp cloth to prevent them from drying out.

2. Place the wrapper flat in your non-dominant hand. The wrapper should sit comfortably in your palm with your fingers supporting the edges all around.

3. Add the filling by placing one tablespoon of chicken mixture in the exact center of the wrapper. Do not overfill because this makes folding difficult and can cause the dumpling to burst open.

4. Wet the edges by dipping your finger in water and running it along half of the wrapper's edge. The moisture helps the dough stick together when you fold it.

5. Make the basic fold by bringing the wet edge up to meet the dry edge. Press the edges together firmly, starting from one side and working to the other side.

6. Create pleats by pinching small sections of the sealed edge and folding them toward the center. Make 3-4 pleats on each side for a traditional look that also helps the dumpling sit upright.

7. Check the seal by gently pressing around all the edges to make sure no filling can leak out. A properly folded dumpling will hold its shape and stay closed during cooking.

Freezing chicken dumplings lets you enjoy them later without losing quality. Proper freezing technique keeps the dumplings fresh for months.

Place uncooked dumplings on a baking sheet lined with parchment paper. Make sure the dumplings do not touch each other or they will stick together when frozen.

Put the baking sheet in the freezer for 2-3 hours until the dumplings become completely solid. This individual freezing method prevents them from forming one big frozen mass.

Transfer the frozen dumplings to freezer bags or containers. Label them with the date and type of filling. Frozen chicken dumplings stay good for up to 3 months in the freezer.

Cook frozen dumplings directly from the freezer without thawing them first. Add 2-3 extra minutes to the normal cooking time to make sure the chicken filling cooks completely through.

These helpful tips will improve your dumpling-making skills and help you avoid common mistakes.

Keep ingredients cold - Cold chicken filling is easier to handle and less likely to make the wrapper soggy. Mix your filling and refrigerate it for 30 minutes before using.

1. Do not overfill - Too much filling makes folding difficult and can cause the dumpling to break open during cooking. One tablespoon of filling is usually the right amount for most wrapper sizes.

2. Work in batches - Make small batches of dumplings to prevent the wrappers from drying out. Cover finished dumplings with a damp towel while you work on the rest.

3. Test cook one first - Cook one dumpling as a test to check if the filling is seasoned correctly and cooked through. Adjust the seasoning or cooking time if needed.

4. Keep a consistent size - Make all your dumplings the same size so they cook evenly. Uniform dumplings also look more professional when served.

5. Use the right pan - For pan-frying, use a non-stick pan with a tight-fitting lid. This prevents sticking and creates the perfect steam environment for cooking.