Chino-Southern Pan Fried Dumplings – a delicious recipe with Chicken, Garlic, Sesame Oil, Hoison Sauce, Sriracha Sauce, Rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
- Add sesame oil and garlic to pan and saute garlic over medium heat (2 min). Add the shredded chicken, hoison, sriracha and vinegar, mix all ingredients to combine flavors and heat up. Once hot, set aside in a bowl to cool (10 min)
2
- To Make Dumpling - Fill a small cup with some water, put a dumpling wrapper on your work surface, place a heaping teaspoon of your filling into the center of the wrapper. Dip your finger into the cup of water and wet the entire rim of the wrapper. bring the bottom of the wrapper to the top forming a half circle shape, press sides together. Starting from the left, make little 1/4 inch folds spacing each fold an equal amount til you reach the right side, the dumpling should plump in the center, press folds tightly together, repeat till all dumplings are formed
3
- Heat 2 tbsp of oil into pan on medium heat, add six dumplings to pan and brown on all sides til crispy, when browned add a small amount of water to pan (about a shot glass worth), cover for 20 seconds. Remove dumplings from pan and place on serving plate. Wipe pan clean and repeat.
348
kcal
Calories
13
g
Fat
56
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups Shredded Cooked Chicken, 1 Clove Garlic (minced), 1 1/2 tablespoons Sesame Oil, 3 tablespoons Hoison Sauce, and more.
Yes, Chino-Southern Pan Fried Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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