Easy Pan-Fried Homemade Dumplings

Soft homemade dumplings filled with juicy seasoned chicken and pan-fried to golden perfection.

In a mixing bowl, add the flour and salt. Gradually pour in warm water, a little at a time, and start mixing until the dough begins to come together. Knead for 8–10 minutes until the dough becomes smooth and soft. Cover and let it rest for 20–25 minutes.

Add the finely chopped or minced chicken to a bowl. Mix in the garlic, green chilies, soy sauce, salt, and black pepper. Stir well until everything is evenly combined. Keep the filling aside.

Once the dough has rested, divide it into small equal portions. Roll each piece into a small ball, then flatten and roll into thin round wrappers, about 3–4 inches wide or use dumpling tool.

Place 1 teaspoon of chicken filling in the center of each wrapper. Lightly moisten the edges with water, fold the wrapper over the filling, and press firmly to seal. You can pleat the edges for a classic dumpling shape.

Heat 1–2 tablespoons oil in a non-stick pan over medium heat. Place the dumplings in the pan in a single layer and cook for 2–3 minutes until the bottom turns light golden. Then add 3–4 tablespoons water, cover immediately, and let them cook for 5–6 minutes so the chicken cooks through and the wrapper softens. Remove the lid and cook for another 1–2 minutes until the water dries out and the base becomes slightly crispy.

For a more stir-fried style, you can lightly toss them in the pan for a few seconds at the end.