Asian Chicken Dumplings (Two Ways). Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!
Dumplings are a lot easier to make at home than you think. I prepared these Asian Chicken Dumplings two ways. Pan fried and steamed. Both methods are pretty easy and can be done in less than 30 minutes!
I used this handy dumpling press to press the edges. If you don’t have a dumpling press just pleat the edges with your hands.
For the filling I used ground chicken, cabbage, green onions, ginger, soy sauce and fish sauce. You can always substitute traditional pork or shrimp in the dumplings. The filling gets ground up in a food processor and goes directly into the wonton wrapper. The filling does not get cooked before hand.
To assemble the dumplings place 1/2 tablespoon of filling per wonton. Anything more will cause the filling to leak out.
To steam the dumplings:
- Add about 1 to 2 inches of water into the bottom of your pan (depending on the pan size). Make sure not to submerge the bottom layer of the steamer with water.
- Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.
- Place the bamboo steamer over the water and cook for about 10 minutes or until the dumplings are fully cooked.
To pan fry the dumplings:
- Add oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (3-4 tablespoons) and place a lid over the pan to steam. The dumplings should be done once all of the water has been absorbed.
Serve with a side of soy sauce for dipping and dig in!
Chicken Asian Dumplings (Two Ways)
- 1/2 pound ground chicken
- 1/2 cup green cabbage
- 1 1/2 tablespoons green onion roughly chopped
- a couple dashes fish sauce
- 1/8 teaspoon pepper
- 1 clove of garlic
- 1 tablespoon soy sauce
- 1 teaspoon ginger
- 16-20 dumpling or wonton wrappers
- cabbage leaves for the bamboo steamer
- oil for pan frying
- water for steaming
- soy sauce for dipping if desired
Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
Brush all four edges of the wrapper with water. (This helps it stick together.)
Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
For the steam method:
Add about 1 to 2 inches of water into the bottom of your pan or wok. Make sure not to submerge the bottom layer of the steamer with water. Bring the water to a simmer.
Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.
Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.
For the pan-fried method:
Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!