Best 3 Fried Chicken Dumplings Recipes

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Fried chicken dumplings, a delectable fusion of two classic comfort foods, offer a delightful culinary experience that tantalizes taste buds. Crispy on the outside, tender on the inside, and bursting with savory flavors, these dumplings combine the essence of juicy chicken and aromatic herbs enveloped in a golden-brown dumpling wrapper. Whether served as an appetizer, main course, or delectable snack, these fried chicken dumplings are a versatile dish guaranteed to please a variety of palates.

Let's cook with our recipes!

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE



Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce image

Provided by Sandra Lee

Time 40m

Yield 6 servings

Number Of Ingredients 8

1/2 cup ponzu (available in the Asian section of most markets)
1 teaspoon hot sauce
1/2 teaspoon stir-fry seasoning mix
1/2 pound ground chicken
1 scallion, chopped
1 tablespoon stir-fry seasoning mix
1 (12-ounce) package round wonton wrappers
2 tablespoons vegetable oil

Steps:

  • For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
  • For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
  • Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
  • When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS



Pan-Fried Chicken and Cabbage Dumplings image

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.

Provided by Wilson Tang

Categories     Appetizer     snack     Chicken     Chive     Green Onion/Scallion     Cabbage     Ginger     Peanut Free     Dairy Free

Yield Makes 20 dumplings and 2 cups sauce

Number Of Ingredients 18

For the dumplings:
10 ounces skinless chicken breast, finely chopped
6 ounces medium yellow Napa cabbage (approximately ⅕ cabbage), shredded
2 slices fresh ginger, ⅛ to ¼ inch thick, diced
2 scallions, finely chopped
1 teaspoon salt
1½ teaspoons sugar
1 tablespoon chicken powder (such as Lee Kum Kee)
1/4 teaspoon ground white pepper
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
20 Shanghai-style circular wrappers
2 tablespoons neutral oil
For the dumpling dipping sauce:
¾ cup light soy sauce
1 cup rice wine vinegar
3½ tablespoons sugar
1 tablespoon toasted sesame oil

Steps:

  • To make the dumplings:
  • In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
  • Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
  • Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
  • Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
  • DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
  • Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
  • Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
  • To make the dipping sauce:
  • Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
  • DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.

FRIED CHICKEN DUMPLINGS



Fried Chicken Dumplings image

Nice snack for guest as finger food, goes great in front of the television too. If you are a health freak, instead of frying the dumplings, simmer them with some chicken soup. Great recipe to do with children, they have heaps of fun making the dumplings.

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

350 g ground chicken
1 1/2 teaspoons grated ginger
1 teaspoon garlic, minced
2 tablespoons sweet chili sauce
1/2 tablespoon cornflour
5 water chestnuts, chopped (optional)
35 wonton wrappers
oil (enough to deep fry)

Steps:

  • Place the minced chicken, ginger, garlic, water chestnut, corn flour and sweet chilli sauce in a bowl and stir till it is combined.
  • Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
  • Place 2 teaspoons of the chicken mixture in the middle of the wrapper.
  • Bring the corners together and pinch the edges together to seal.
  • Repeat with the remaining mixture and wonton wrappers.
  • Heat a pan of hot oil, and deep fry them till they are golden brown.
  • NOTE: Do not put too many dumplings in when deep frying, don't want to bring the heat down too much.

Tips:

  • Use fresh, ripe ingredients for the best flavor.
  • Cut the sweet potato into uniform-sized pieces so that they cook evenly.
  • To prevent the sweet potato from sticking to the pan, use a non-stick skillet or grease the pan with cooking spray.
  • Cook the sweet potato over medium heat, stirring occasionally, until it is tender and slightly browned.
  • Season the sweet potato with salt, pepper, and other spices to taste.
  • Serve the sweet potato hot or at room temperature.

Conclusion:

Fried sweet potato is a delicious and versatile side dish that pairs well with many different entrees. It can be served hot or at room temperature and can easily be prepared in advance. With its sweet and slightly savory flavor, fried sweet potato is a surefire hit with family and friends alike.

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