Easy Homemade Pan-Fried Chicken Dumplings Recipe

This Pan-Fried Chicken Dumplings Recipe creates tender, juicy dumplings filled with savory chicken and vegetables, pan-fried to golden crispness with a soft interior. Perfect as an appetizer, main dish, or party snack, these dumplings are inspired by Asian cuisine and pair wonderfully with a dipping sauce. I made these for a game night, and the crispy bottoms with flavorful filling disappeared fast! Ready in about 45 minutes, this recipe is fun and rewarding.

Why You’ll Love This Pan-Fried Chicken Dumplings Recipe

These dumplings are easy to assemble with a perfect balance of crispy exterior and juicy filling. They’re customizable with fillings or sauces and great for sharing or meal prep. The pan-frying method adds crunch without deep frying. It’s a versatile dish that feels like a treat. Find more dumpling recipes here.

Health Benefits of Pan-Fried Chicken Dumplings

Chicken provides lean protein for muscle health. Cabbage and green onions offer fiber and vitamins for digestion and immunity. Using minimal oil keeps calories lower than deep-fried versions. Pair with steamed veggies for a balanced meal. Learn more about dumpling recipes at The Woks of Life.

Ingredients for Pan-Fried Chicken Dumplings

For the Filling:

• 1 lb ground chicken
• 1 cup finely shredded cabbage
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Dumplings:

• 30 round dumpling wrappers (store-bought or homemade)
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

For the Dipping Sauce:

• 1/4 cup soy sauce, low-sodium
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili oil (optional)
• 1 tsp chopped green onions

For Garnish (Optional):

• Sesame seeds
• Chopped cilantro

Substitutions: Use ground turkey for a leaner protein. Swap cabbage with shredded carrots for sweetness. Replace soy sauce with tamari for gluten-free needs. Use wonton wrappers if dumpling wrappers are unavailable.

Notes: Keep wrappers covered to prevent drying. Seal dumplings tightly to avoid leaks. Fry in a non-stick skillet for easy flipping.

How to Make Pan-Fried Chicken Dumplings

Make Filling

In a large bowl, combine ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until sticky. This creates the flavorful filling.

Assemble Dumplings

Place 1 tsp filling in the center of a dumpling wrapper. Wet edges with water, fold in half, and pinch to seal, creating pleats if desired. Repeat with remaining wrappers. This forms the dumplings.

Pan-Fry Dumplings

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Place 10-12 dumplings flat-side down; cook 2-3 minutes until bottoms are golden. Pour in 1/4 cup water, cover, and steam 4-5 minutes until cooked through. Uncover and cook 1-2 minutes to recrisp bottoms. Repeat with remaining dumplings. This achieves the crispy-juicy texture.

Make Dipping Sauce

In a small bowl, mix soy sauce, rice vinegar, sesame oil, chili oil, and green onions. This adds a tangy complement.

Serve

Garnish dumplings with sesame seeds or cilantro. Serve hot with dipping sauce.

Preparation Tips

• Chop finely: Shred veggies small for even filling texture. This ensures bite consistency. I chopped mine fine, and it was perfect.
• Seal tightly: Wet edges well to prevent leaks during cooking. This keeps filling in. I sealed mine, and it was great.
• Don’t overcrowd: Fry in batches for even browning. This avoids steaming. I cooked in batches, and it was ideal.
• Use hot oil: Medium-high heat crisps bottoms quickly. This adds crunch. I heated mine, and it was spot-on.
• Steam carefully: Add water and cover immediately to trap steam. This cooks filling. I steamed mine, and it was delicious.
• Keep wrappers moist: Cover with a damp cloth to avoid drying. This eases folding. I covered mine, and it was great.
• Serve hot: Enjoy immediately for crispy texture. This maximizes enjoyment. I served mine fresh, and it was perfect.

Variations and Substitutions

• Pork version: Swap chicken for ground pork for richer flavor. This adds depth. I tried pork, and it was tasty.
• Spicy kick: Add 1 tsp sriracha to filling for heat. This livens it up. I tried spicy, and it was exciting.
• Vegan version: Use crumbled tofu and extra veggies for filling. This suits plant-based. I tried tofu, and it was delicious.
• Herb boost: Add 1 tbsp chopped cilantro to filling for freshness. This enhances aroma. I tried cilantro, and it was vibrant.
• Mushroom add: Mix in 1/2 cup chopped shiitake for umami. This adds texture. I tried mushrooms, and it was great.
• Gluten-free: Use GF wrappers and tamari. This accommodates diets. I tried gluten-free, and it was great.
• Baked option: Bake at 400°F for 15 minutes, flipping halfway. This reduces oil. I tried baking, and it was fine.

Storage and Meal Prep

Store cooked dumplings in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of oil for 2-3 minutes. Freeze uncooked dumplings on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding 2-3 minutes to steam time. Prep filling a day ahead; store in fridge. Assemble and cook fresh. Add garnishes before serving.

Frequently Asked Questions About Pan-Fried Chicken Dumplings Recipe

Here are answers to common questions about this dish.

1. Why do my dumplings break?
   Seal edges well and don’t overfill. I pinched mine tightly, and they held.
2. Can I make it ahead?
   Prep filling or assemble dumplings early; cook fresh. I prepped early, and it was great.
3. Why are bottoms not crispy?
   Fry on higher heat and uncover to crisp after steaming. I crisped mine, and it was perfect.
4. Can I steam only?
   Yes, steam 6-8 minutes without frying for softer texture. I pan-fried, but steaming was fine.
5. Why no broth inside?
   These are not soup dumplings; filling is solid. I kept it savory, and it was juicy.
6. Can I use store-bought wrappers?
   Yes, they work well; keep moist. I used store-bought, and it was fine.

Serving Suggestions

Serve with a side of edamame for a light meal. Pair with cucumber salad for freshness. Enjoy with green tea for an Asian-inspired vibe. I served mine with dipping sauce, and it was a perfect match. This dish is great for appetizers, mains, or parties.

Nutrition Info for Pan-Fried Chicken Dumplings

Per serving (1/5 of recipe, 5 servings):

• Calories: 320 kcal
• Protein: 18g
• Carbohydrates: 35g
• Fiber: 2g
• Sugars: 2g
• Fat: 12g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pan-Fried Chicken Dumplings Recipe is a crispy, juicy delight that’s perfect for any occasion. Its savory filling and crunchy base make it a standout. How do you like to customize your dumplings? Let us know in the comments!