Hey there, food lovers! If you’re a fan of dumplings (who isn’t?), then you’re in for a treat with these pan-fried chicken and water chestnut dumplings! I had this amazing recipe planned while I was living my best life in Portugal (oops, I got caught up and missed editing the video). But trust me, these dumplings are worth the wait. They’re packed with juicy, flavorful filling and crispy golden bottoms that will make your taste buds do a happy dance. And yes, there’s a little soup surprise inside what’s not to love about that?! Let’s get cooking!

Method

1. Make the Soup Jelly

Start by preparing the soup jelly the day before. In a small pot, mix 100ml of chicken stock with 3g of gelatin. Stir until the gelatin is dissolved completely. Once the gelatin is mixed in, pour the liquid into a shallow container and place it in the fridge overnight. This will allow the stock to set and turn into a jelly-like consistency, which is crucial for the dumpling filling. The next day, the jelly should be firm enough to chop into small chunks.

2. Prepare the Filling

After the soup jelly has set, take it out of the fridge and cut it into small, bite-sized chunks using a knife or fork. Then, in a large mixing bowl, combine the chopped chicken thighs (about 120g), 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, ½ teaspoon of MSG, ¼ teaspoon of white pepper powder, and ½ teaspoon of 5 spice powder. Mince 70g of water chestnuts and add them to the bowl for added texture and crunch. Chop 2 spring onions and pour 1 tablespoon of hot oil over them to release their fragrance, then add them to the mixture. Finally, toss everything together until well combined, ensuring the soup jelly chunks are evenly incorporated.

3. Assemble the Dumplings

Now it’s time to assemble the dumplings. Take a dumpling wrapper (store-bought or homemade) and place it on a flat surface. Scoop about a tablespoon of the prepared filling and place it in the center of the wrapper. Be careful not to overfill, as this may make it harder to pleat the dumpling. Use your fingers to carefully fold the wrapper over the filling, creating pleats along the edges. Once the wrapper is folded, pinch the top of the dumpling together to seal it, ensuring that the filling is fully enclosed. Repeat the process for the remaining filling, making sure each dumpling is sealed tightly.

4. Pan-Fry the Dumplings

Once the dumplings are assembled, it’s time to cook them. Heat a bit of oil in a large pan over medium heat. Place the dumplings in the pan, making sure they are not overcrowded. Fry them for about 2 minutes or until the bottoms become golden and crispy. This step is crucial for achieving that delicious crunch on the bottom of the dumplings.

5. Steam the Dumplings

After the bottoms are crispy, add about ¼ cup of water to the pan. Quickly cover the pan with a lid to trap the steam inside. Let the dumplings steam for about 9 minutes. During this time, the dumplings will cook through and absorb some of the steam, making them juicy on the inside. Keep an eye on the water level, and if needed, add a little more water to prevent the dumplings from burning.

6. Crisp Up the Bottoms

Once the water has evaporated, uncover the pan and increase the heat to high. This step will allow the dumplings’ bottoms to become extra crispy. Continue to fry the dumplings for another 2-3 minutes, or until they reach your desired level of crispiness. Be careful not to burn them, but aim for that perfect golden-brown color.

Necessary Tools

Knife and fork (to cut the soup gelatin)
Mixing bowl
Dumpling wrappers
Pan for frying
Steamer or lid for covering the dumplings while cooking
Chopping board

Chicken And Water Chestnut Dumplings

Recipe by Justin SelkCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Ingredients

2 chicken thighs (around 120g)
100ml chicken stock mixed with 3g of gelatin, cut into chunks
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp MSG
¼ tsp white pepper powder
½ tsp 5 spice powder
70g water chestnuts, minced
2 spring onions, chopped
1 tbsp hot oil
Dumpling wrappers (homemade or store-bought)

Directions

Make the soup jelly Prepare the stock the day before by mixing 100ml of chicken stock with 3g of gelatin. Let it set in the fridge overnight to become a jelly.
Prepare the filling The next day, chop the set soup gelatin into chunks. Combine the chicken thighs, oyster sauce, soy sauce, MSG, white pepper, 5 spice powder, water chestnuts, and spring onions into a bowl. Pour the hot oil over the chopped spring onions to bring out the fragrance, then mix everything together.
Assemble the dumplings Take a dumpling wrapper and add about a tablespoon of filling in the center. Fold and pleat the wrapper around the filling, pinching the top together. Repeat with the remaining filling.
Pan-fry the dumplings In a pan over medium heat, add some oil and place the dumplings. Pan fry for about 2 minutes, until the bottoms are golden. Add ¼ cup of water to the pan and cover. Let the dumplings steam for 9 minutes.
Crisp up the bottoms Once the water has evaporated, uncover the pan, raise the heat to high, and continue frying until the dumplings’ bottoms are crispy and golden.

Notes

Gelatin consistency Make sure you let the soup jelly set properly overnight. If it’s too soft, it will be harder to fold into the filling.
Pleating Dumplings can be tricky to fold, so don’t worry if they aren’t perfect. Just pinch the top tightly to avoid any filling escaping.
Pan-frying Keep an eye on the heat when frying. If it’s too low, the dumplings might stick to the pan. If it’s too high, they might burn before they get crispy. Medium heat is key for the perfect golden-brown bottoms.

Serving Suggestions

These dumplings are perfect on their own as a snack or appetizer. You can serve them with a dipping sauce made of soy sauce, vinegar, and a little chili oil for extra flavor. They also pair well with a side of stir-fried vegetables or a warm bowl of rice. For a complete meal, enjoy them alongside some miso soup or a refreshing cucumber salad!

Fun Fact

Did you know that water chestnuts are actually not a nut at all? They’re a type of aquatic vegetable and have a mild, slightly sweet flavor that adds the perfect crunch to these dumplings. Plus, they’re packed with fiber!

Conclusion

These chicken and water chestnut dumplings are a delicious mix of tender chicken, crunchy water chestnuts, and savory spices, all wrapped up in a crispy, golden shell. Whether you’re cooking them for a snack or making a meal of it, they’re bound to impress. Enjoy them with your favorite dipping sauce and share with friends, or keep them all to yourself (we won’t judge)! Happy cooking!