Homemade pan fried dumplings made completely from scratch, from rolling the wrappers to pan frying. This traditional Northern Chinese Lunar New Year dish has superior flavor and texture compared to mass-produced restaurant versions, and is more economical.
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Adapted from a video by Cook! Stacey Cook
Pan Fried Chicken Dumpling | How To Make Pan Fried Dumpling From Scratch
ground chickencan also use turkey, pork, or beef450 g
soy sauce2½ tbsp
oyster sauce2 tbsp
sugar1½ tsp
cornstarch1½ tbsp
white pepper powder1/8 tsp
garlic cloves2
oil
for sautéing the green onion
2 tbsp
green onion3 stalks
cilantro20 g
oilfor pan frying the dumplings
hot wateradded during pan frying
chili oilfor dipping sauce1 tsp
soy saucefor dipping sauce1 tsp
rice vinegarfor dipping sauce1 tsp
Steps
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1
Make the dumpling wrapper dough by combining flour and salt in a wide container. Slowly pour in room temperature water while stirring the flour until it comes together.
2
Knead the dough together, then let it rest for 5 minutes. After resting, knead for a few more minutes until the surface becomes smooth.
3
Let the dough rest in a covered container for 30 minutes to allow it to relax and become soft and pliable for rolling.
4
Prepare the filling by finely mincing the garlic cloves, chopping the cilantro, and chopping the green onions into small pieces. Keep the white stem pieces and green leafy pieces separate.
5
Heat oil in a pan over medium heat and add the white stem parts of the green onion. Sauté until some pieces turn golden brown, then remove from the pan with the oil and let cool.
6
Season the ground chicken with soy sauce, oyster sauce, sugar, cornstarch, and white pepper powder. Mix everything together and stir in one direction until the mixture becomes a smooth paste.
7
Add the minced garlic, sautéed green onion with its oil, the green leafy parts of the onion, and cilantro to the meat mixture. Mix everything evenly together.
8
For store-bought wrappers, wet the edges with water, place filling in the center, fold and pinch the edges together. Create pleats as desired to make the dumplings look nicer.
9
When making homemade wrappers, divide the rested dough into four equal parts. Work with one quarter at a time while keeping the rest in a covered container to preserve moisture.
10
Roll the dough into a thin sheet and use a roughly 3-inch diameter glass or cookie cutter to cut out circular wrappers. Alternatively, shape the dough into a thick roll, cut into 1-inch sections, and press each piece flat.
11
Place a dough piece on its cut side and press with your palm. Roll it out while turning the wrapper with one hand as you roll with the other hand.
12
To wrap with homemade wrappers, place filling in the center and fold up. Simply pinch the edges together without wetting them. Create pleats to make the dumplings look better.
13
Place the freshly made raw dumplings on a metal tray lined with parchment paper. Cover with plastic wrap and place in the freezer overnight until completely frozen.
14
Once completely frozen, transfer the dumplings to a Ziploc bag and keep in the freezer for up to 2 months. Frozen dumplings are cooked the same way as freshly made ones.
15
Add oil to a hot pan over medium heat. Place the dumplings in the pan and pan fry for 1 minute. Then add hot water, cover with a lid, lower the heat to medium-low, and cook for 8 minutes.
16
After 8 minutes, remove the lid. Check the bottom of the dumplings for a golden brown crust. If liquid remains or no crust has formed, increase the heat to medium and continue pan frying until the liquid evaporates and a golden crust forms.
17
Place a plate upside down over the dumplings, pour out any excess oil, then flip the pan to transfer all the dumplings onto the plate to reveal the beautiful crust.
18
Make a simple dipping sauce by mixing chili oil, soy sauce, and rice vinegar together. Serve alongside the dumplings to enhance the flavor.
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