Pan-Fried Chicken Dumplings
Pan-fried chicken dumplings, or potstickers, offer a delightful contrast of crispy bottoms and tender fillings. These savory bites are perfect as an appetizer, snack, or main course. With a balance of flavors and textures, they’re sure to satisfy any craving.
Ingredients:
For the filling:
- 1 pound ground chicken
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the dumplings:
- Dumpling wrappers
- Water for sealing dumplings
For frying:
- Vegetable oil
- Water
Cooking Guide:
- Prepare the filling: In a large bowl, combine ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper. Mix well until thoroughly combined.
- Assemble the dumplings: Place a dumpling wrapper on your work surface. Add a spoonful of the filling to the center. Moisten the edges of the wrapper with water. Fold the wrapper into your desired shape (half-moon, pleats, etc.). Repeat with remaining wrappers.
- Pan-fry the dumplings: Heat oil in a large skillet over medium heat. Arrange dumplings in a single layer, flat side down. Cook until golden brown and crispy.
- Add water: Carefully pour 1/4 cup of water into the skillet. Cover and steam for 4-5 minutes, or until water has evaporated.
- Serve: Remove the lid and cook for an additional minute to crisp up the bottoms. Serve immediately with your favorite dipping sauce.
Tips:
- For extra flavor, add additional seasonings like sesame seeds, chili oil, or Shaoxing wine to the filling.
- To prevent the dumpling wrappers from drying out, cover them with a damp cloth while assembling.
- Experiment with different fillings, such as shrimp, pork, or vegetables.
- For a healthier option, use whole wheat dumpling wrappers or brown rice noodles as a wrapper alternative.
- Serve with a variety of dipping sauces, such as soy sauce with vinegar, chili oil, or black vinegar.
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