Delicious deep fried dumplings recipe. Crunch on the outside and juicy chicken and vegetables fillings inside. Perfect as an appetizer or party snack. You can prepare the dumpling and freeze for later use. Perfect for deep fried, boiling, steaming or cook it in the noodle soup.
How to make it
Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins.
Finely chop the spring onions.
Squeeze all the liquid out from the cabbage set aside.
In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list. Mix all the ingredients well.
To fold the dumpling, place one wrapper in the palm, wet the wrapper edges with water. Add a teaspoon full of fillings in the centre of the wrapper. Fold the wrapper in half over the filling, pinch on the left edge, make a pleat on top part of the wrapper from left to right.
Use a non-dominant thumb and finger to press the pleat and bottom wrapper together to seal the dumpling. Pinch at the end of the right edge and seal the dumpling. Repeat to all wrappers till all the filling runs out. ( You can get 25-30 dumplings with this amount of filling. )
Pre-heat the oil into 350 F, deep fry the dumplings for 2-3 mins till crispy golden brown.
Transfer to a cooling rack or paper towel first. Serve immediately with your favourite sweet/spicy chilli dipping sauce.
Watch how to make recipe video
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Crispy Deep Fried Dumpling
Ingredients
Ingredients
- 25-30 sheets Dumpling / gyoza wrappers 25-30 sheets
- Vegetable oil for frying
- 4 tbsp Water 4 tbsp
Fillings
- 220 g Chicken mince
- 150 g Chinese/Sweetheart cabbage
- 100 g Spring onions
Seasonings
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- 1 tsp Sesame oil
- 1 tsp Soy sauce
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Corn/potato flour
Instructions
- Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins. Squeeze all the liquid out from the cabbage set aside.
- Finely chop the spring onions.
- In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list.
- Mix all the ingredients well.
- To make the dipping sauce, mix all ingredients from the dipping sauce list in a small mixing bowl. Mix well and set aside.
- To fold the dumpling, place one wrapper in the palm, wet the wrapper edges with water. Add a teaspoon full of fillings in the centre of the wrapper. Fold the wrapper in half over the filling, pinch on the left edge, make a pleat on top part of the wrapper from left to right. Use a non-dominant thumb and finger to press the pleat and bottom wrapper together to seal the dumpling. Pinch at the end of the right edge and seal the dumpling. Repeat to all wrappers till all the filling runs out. ( You can get 25-30 dumplings with this amount of filling. )
- Pre-heat the oil into 350 F, deep fry the dumplings for 2-3 mins till crispy golden brown.
- Transfer to a cooling rack or paper towel first.
- Serve immediately with your favourite sweet/spicy chilli dipping sauce.
- Crispy dumplings are ready! Enjoy!
Notes
To make a full dinner you can pair this dish with :
- Tom Yum Soup & Noodles or Chicken Corn Soup
- Beef Chow Fun or Chicken and Rice Noodle Stir Fry ( Vermicelli )
- Salt and Pepper Prawns or Crispy Chilli Beef (with Sweet Chilli)
