AuthorMarla MeridithWe absolutely LOVE these homemade dumplings, way better than any take-out restaurant!
Combine all filling ingredients in a bowl with a fork until well combined. Make sure there are no large chunks of chicken. Cover with plastic wrap and let sit at room temperature for 30 minutes to let the flavors combine.
Combine all the ingredients and set aside.
Line a baking sheet with parchment paper and sprinkle with a generous dusting of flour.
Lay out 6 wrappers and brush the edges with some water.
Place about 2 teaspoons of filling in the slightly upper center of each wrapper.
Gently flip and close the wrapper away from you. Crimp the edges with your fingers, making sure they are well sealed. You can gently tap the bottom edge onto your work surface and make a small "purse" shape with the bottom edge flat. This will keep the dumplings standing up during pan frying. Pleat the edges if desired with your fingers.
Cover finished dumplings with damp paper towels to prevent them from drying out.
Add the canola oil to a large heavy bottomed skillet ( cast iron is my favorite) Heat over medium-high, when the oil is hot, add the dumplings one at a time with the seam side up. Have just a little bit of space in between the dumplings. Fry until golden brown on the bottom sides, about 1 - 2 minutes.
Protecting yourself with a lid (it will get steamy!) add water until it reaches 1/4 inch up the sides of the skillet. Cover and reduce heat to medium. Cook for 4-6 minutes, slightly moving the cover so the steam can escape after 3 minutes.
When most of the water has evaporated, remove the lid and cook for another 1 - 2 minutes so the bottoms can get crispy.
Remove the dumplings from the skillet, cook any additional ones the same way. Adding more oil to the pan for a new batch.
Top with some green onions and serve immediately with the prepared dipping sauce.
You can find bottled ginger juice in most markets.
Ingredients
Directions
Combine all filling ingredients in a bowl with a fork until well combined. Make sure there are no large chunks of chicken. Cover with plastic wrap and let sit at room temperature for 30 minutes to let the flavors combine.
Combine all the ingredients and set aside.
Line a baking sheet with parchment paper and sprinkle with a generous dusting of flour.
Lay out 6 wrappers and brush the edges with some water.
Place about 2 teaspoons of filling in the slightly upper center of each wrapper.
Gently flip and close the wrapper away from you. Crimp the edges with your fingers, making sure they are well sealed. You can gently tap the bottom edge onto your work surface and make a small "purse" shape with the bottom edge flat. This will keep the dumplings standing up during pan frying. Pleat the edges if desired with your fingers.
Cover finished dumplings with damp paper towels to prevent them from drying out.
Add the canola oil to a large heavy bottomed skillet ( cast iron is my favorite) Heat over medium-high, when the oil is hot, add the dumplings one at a time with the seam side up. Have just a little bit of space in between the dumplings. Fry until golden brown on the bottom sides, about 1 - 2 minutes.
Protecting yourself with a lid (it will get steamy!) add water until it reaches 1/4 inch up the sides of the skillet. Cover and reduce heat to medium. Cook for 4-6 minutes, slightly moving the cover so the steam can escape after 3 minutes.
When most of the water has evaporated, remove the lid and cook for another 1 - 2 minutes so the bottoms can get crispy.
Remove the dumplings from the skillet, cook any additional ones the same way. Adding more oil to the pan for a new batch.
Top with some green onions and serve immediately with the prepared dipping sauce.
