Savory

Pan-Fried Chicken Dumplings

pan-fried chicken dumplings

deliciously juicy yet crispy chicken dumplings, pan-fried to golden perfection

Dumplings are an immensely versatile dish that is described as small rolls of dough that are wrapped with various fillings. You can make them sweet or savory; fill them with fish, meat, vegetables or a combination of more than one. They are usually served with dipping sauces or can be eaten on their own. These specific dumplings are a good way to introduce some vegetables into your day. You can get creative and add different vegetables, like zucchini or mushrooms. You can steam, pan-fry, or deep-fry the dumplings. Steaming would introduce no oil thus less fat, and the dumplings would be soft in texture. Pan-frying, being the next healthier option, would introduce some oil, and you would get that sought after crispy bite. I find the pan-fried method gives you the best of both options (steaming and deep frying) without the excessive oil yet still golden to perfection. One dumpling wrapper has about 25 kcals and it’s easy to eat too much so moderation is always important!

Pan-Fried Chicken Dumplings

  • Servings: 50+ dumplings
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Ingredients:

1 pound ground chicken
1 medium sized onion, diced
¼ head cabbage (choice of green, red, napa etc)
½ cup shredded carrots
4 stalks scallions, sliced thin
½ cup cilantro, chopped
2 inch piece ginger, crushed
2 garlic cloves, crushed
2 tbsp low sodium soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp coconut sugar
1 egg
1 tsp chili flakes (optional)
50+ dumpling wrappers
Kosher salt to taste
Cracked black pepper to taste

Soy sauce
Red chili sauce

Directions:

  1. Add ground chicken, onion, cabbage, carrots, scallions, cilantro, ginger, garlic, soy sauce, sesame oil, vinegar, sugar, egg and chili flakes to a bowl. Add salt and pepper to taste. Mix together with clean hands until all ingredients are combined.
  2. Have a small bowl of clean water at your workstation. Using a 1 tbsp measurement tool, add 1 tbsp of mixture to the center of your dumpling wrapper. Dip your finger into the bowl of water and line the circumference of the wrapper (this will help seal the dumpling).
  3. Fold the dumpling in half and use your thumbs to make pleats, and press carefully yet firmly shut. Dab with more water if necessary to seal closed. Lay sealed dumplings on parchment paper.
  4. Repeat until all the dumpling mix is finished.
  5. Add about a tbsp of oil to a skillet and allow to heat up over medium heat. Arrange the dumplings in the skillet (without touching each other) and cook just until the bottoms have turned golden brown. Do both sides.
  6. Add ½ cup of water to the pan, cover, and cook for 3 minutes. After 3 minutes uncover and cook until the liquid has completely evaporated and the bottoms are golden brown and crispy. Keep a careful eye on the dumplings. When done, the wrappers will appear somewhat translucent. Cut open one in necessary to see if it is fully cooked. Repeat with remaining dumplings and add more oil to the pan when necessary.
  7. When done, transfer the cooked dumplings to a serving plate, with soy sauce and chili sauce as your dipping sauces and enjoy!

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