Chicken Black Pepper Dumplings
Elevate your appetizer game with these irresistible Chicken Black Pepper Dumplings, a delightful fusion of savory flavors and a hearty bite. Perfectly seasoned ground chicken is mixed with black pepper, soy sauce, oyster sauce, sesame oil, and aromatic garlic and ginger, creating a filling that bursts with bold, umami goodness. Finely chopped green onions and shredded cabbage add a refreshing crunch, while the soft dumpling wrappers encase all the flavors in a delicate, chewy pocket. Expertly pan-fried and steamed for a golden, crispy finish and tender interior, these dumplings are as visually appealing as they are delicious. Ready in under an hour, they’re the ultimate crowd-pleaser, perfect for weeknight dinners or as a party appetizer. Serve these golden dumplings with soy sauce or chili oil on the side for an unforgettable dipping experience.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 2 teaspoons Black pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 stalks Green onions (finely chopped)
- 1 cup Cabbage (finely shredded)
- 40 pieces Dumpling wrappers
- 1 cup Water (for sealing wrappers)
- 2 tablespoons Vegetable oil (for pan-frying)
- 0.25 cup Water (for steaming in pan-frying method)
Instructions
In a large bowl, combine ground chicken, black pepper, soy sauce, oyster sauce, sesame oil, minced garlic, grated ginger, green onions, and shredded cabbage. Mix thoroughly until well combined.
Prepare a clean surface to assemble dumplings. Place one dumpling wrapper in your palm and add about 1 teaspoon of the chicken filling into the center of the wrapper.
Dip your finger in the cup of water and lightly wet the edges of the dumpling wrapper.
Fold the wrapper in half to create a half-moon shape, pressing the edges firmly together to seal. Optionally, pleat the edges for a decorative finish. Repeat until all filling is used.
To cook the dumplings, heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Place the dumplings flat-side down in the skillet, making sure not to overcrowd. Fry for 2-3 minutes until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the skillet and immediately cover with a lid. Let the dumplings steam for 5-6 minutes, or until the water has evaporated and the wrappers are fully cooked.
Remove the lid and let the dumplings cook for an additional 1-2 minutes to crisp up the bottoms again.
Repeat the frying and steaming process for the remaining dumplings, as necessary.
Serve the chicken black pepper dumplings hot with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 1.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
