Chinese Chicken Dumplings (Jirou Jiaozi)
Crispy pan-fried Chinese chicken dumplings with juicy ground chicken filling loaded with vegetables like carrot and corn, offering a perfect balance of savory and slightly sweet flavors.
Equipment
Ingredients
Wrappers
dumpling wrappers
24 piece
Filling
ground chicken (raw)
225 g
light soy sauce
15 ml
Shaoxing wine
15 ml
ginger (grated)
10 g
green onions (minced)
4 piece
carrot (grated)
110 g
corn (drained)
80 g
salt
5 g
cornstarch
3 g
white pepper
1 g
sesame oil
15 ml
peanut oil
15 ml
Dipping sauce options
Chinkiang vinegar
30 ml
dumpling dipping sauce
30 ml
chili oil
15 ml
Instructions
Prepare the filling
Add ground chicken to a large bowl with soy sauce and Shaoxing wine. Mix until sticky.
Marinate the chicken
Cover and refrigerate the chicken mixture while preparing remaining ingredients.
Add vegetables and seasonings
Add ginger, green onion, carrot, corn, salt, cornstarch, and sesame oil to the chicken mixture.
Wrap the dumplings
Wet the edge of each wrapper, add 1 tablespoon filling, and fold with pleats to seal.
Pan-fry the dumplings
Heat oil in a nonstick pan, add dumplings, add water and cover to steam, then uncover to crisp the bottoms.
Serve the dumplings
Serve hot with Chinkiang vinegar, dumpling dipping sauce, or chili oil.
Storage
Freeze uncooked dumplings on a tray first, then transfer to a bag once frozen
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