Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce

Theses are as delicious as take out, and with them being so easy to make you will never have to order out again!

Prep time:
Cook time:
Serving size: 6
Calories per serving: 245

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

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.


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