Pan Recipe

These pan fried dumplings, aka potstickers, bring a fantastic flavor explosion with every bite. I love how the crispy bottom and tasty juicy chicken incorporating fresh veggies make this recipe super accessible and fun to prepare. Perfect for a unique twist on a beloved comfort food that satisfies any craving.

I’m excited to share my recipe for these amazing pan fried dumplings. The crispy bottoms paired with a super flavorful filling make them a standout dish.

I used 1 lb ground chicken for lean protein, 2 cups shredded Napa cabbage and 1 medium grated carrot for vitamins and fiber. Mixing in 3 chopped green onions, 3 minced garlic cloves and 1 tbsp grated fresh ginger really boosts the flavor profile.

I then add 2 tbsp soy sauce, 1 tbsp sesame oil, 1 egg and 1 tbsp cornstarch to bind everything together. After carefully placing the filling into 30 dumpling wrappers, I pan fry them with 2 tbsp vegetable oil and finish off with 1/2 cup water to steam them nicely.

This recipe offers nutritious benefits and satisfies cravings while being true to Chinese cooking recipes and quick recipe snacks. Its a simple yet delicious comfort food option that anyone can make at home.

Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love the way the dumplings get that crispy, golden bottom when fried before being steamed. It gives them this amazing crunch that I literally can’t get enough of.

Second, I like how all the flavors mix together so perfectly. The ground chicken with Napa cabbage, carrot, garlic, and ginger creates this really tasty filling that makes every bite full of flavor.

Third, I enjoy the whole cooking process even if it’s a bit tricky sometimes. Even though I sometimes mess up the folding a little bit, trying to get the wrappers just right feels really rewarding when they taste so good at the end.

Lastly, I really dig that it’s a fun mix of techniques – first frying, then steaming. It’s cool how these two methods work together to make the dumplings both crispy and tender.

Ingredients

• Ground chicken: It’s a lean protein that makes the dish filling while keeping it relatively light.
• Napa cabbage: Crisp and low-calorie, this veggie adds a nice crunch with plenty of fiber and vitamins.
• Carrot: Naturally sweet, this orange root brings a subtle sweetness and a boost of vitamin A.
• Garlic and ginger: This pair packs a punch, adding bold flavor and healthy anti-inflammatory benefits.
• Soy sauce and sesame oil: Together they bring a salty, nutty taste that balances the savory filling.
• Dumpling wrappers: They hold all the delicious, juicy filling, making every bite satisfying and neat.

Ingredient Quantities

• 1 lb ground chicken
• 2 cups shredded Napa cabbage
• 1 medium carrot, grated
• 3 green onions, chopped (include both white and green parts)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg, lightly beaten
• 1 tbsp cornstarch
• 30 dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming while pan frying)
• Salt and pepper to taste

How to Make this

1. In a big bowl, mix together the ground chicken, shredded Napa cabbage, grated carrot, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, beaten egg, cornstarch, and a pinch of salt and pepper until everything is really well combined.

2. Lay out the dumpling wrappers on a clean, flat surface and keep a damp cloth nearby so they dont dry out.

3. Put about a teaspoon of the filling in the center of each wrapper.

4. Dip your finger in water and moisten the edges of the wrapper, then fold it over to form a half-moon shape and pinch the edges many times to seal it tight.

5. Heat the vegetable oil in a large non-stick skillet over medium-high heat.

6. When the oil is hot enough (it shoud sizzle when you put in a dumpling), carefully place the dumplings in the pan, side by side so they dont stick together.

7. Let them fry undisturbed for about 2 to 3 minutes until the bottoms are a crisp golden brown.

8. Once the bottoms are crispy, slowly pour in 1/2 cup of water and immediately cover the pan with a lid.

9. Allow the dumplings to steam for around 5 to 6 minutes, or until all the water has evaporated.

10. Remove the lid and let them crisp up a bit more if needed before serving hot, ideally with your favorite dipping sauce.

Equipment Needed

1. Large mixing bowl for combining all the ingredients
2. Cutting board and a sharp knife for chopping green onions and mincing garlic
3. Grater for carrots and fresh ginger
4. Clean flat surface to lay out the dumpling wrappers
5. Damp cloth to cover the wrappers so they dont dry out
6. Measuring spoons and a cup for soy sauce, sesame oil, cornstarch, and water
7. Non-stick skillet (large enough to single layer the dumplings)
8. Lid that fits the skillet so you can cover the pan
9. A spatula or cooking utensil for stirring if necessary

FAQ

• Q: How long do I cook the dumplings for in the pan?
  A: You’ll want to fry them for about 2-3 minutes on medium heat until they’re golden brown, then add water and cover for another 4-5 minutes till they’re steamed through.
• Q: Can I substitute ground chicken with another meat?
  A: Yes, you can use ground pork or turkey if you’re not a fan of chicken, though it might slightly alter the flavor.
• Q: What if I don’t have Napa cabbage?
  A: You can swap it with regular cabbage or even bok choy if that’s what you have. The taste will be a bit different but still good.
• Q: Is there a way to make these dumplings gluten-free?
  A: You would need to find gluten-free dumpling wrappers and use tamari instead of soy sauce. It’s a bit of extra work but totally doable.
• Q: How do I know when the dumplings are fully cooked?
  A: Check one dumpling by cutting it open – the filling should be white or slightly pink (if using chicken) and the wrapper should be soft with no raw dough texture.

Pan Recipe Substitutions and Variations

• If you dont have ground chicken you can use ground turkey or pork instead
• If you can’t find Napa cabbage try using savoy cabbage or even bok choy for a similar crunch
• If you dont have a medium carrot, a julienned zucchini can work as a substitute to add some texture
• If soy sauce is low on stock, a splash of tamari or coconut aminos will do the trick
• Instead of cornstarch you might use potato starch or tapioca flour for thickening

Pro Tips

1. Make sure your dumpling wrappers stay covered with a damp cloth at all times cuz they tend to dry out quickly and tear easily.
2. When you’re frying, wait until the oil is really hot—if it’s not sizzling when you put a dumpling in, they might not get crispy properly.
3. Don’t overstuff the wrappers; a small teaspoon of filling is perfect so they fold easily and seal well.
4. When you add water for steaming, avoid peeking under the lid too soon. Keeping it closed lets the dumplings steam evenly and keeps all that flavor in.