Chicken Parmesan Dumplings
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5.0
3 reviews
Excellent
Chicken Parmesan Dumplings
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These creative Asian-style Chicken Parmesan Dumplings are a fun way to enjoy the Italian classic in a playful and unique way. Serve them at parties with warm marinara sauce for dipping. This is a fun way to enjoy an Italian classic in a playful and unique way.
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Ingredients
- 8 ounces ground chicken or turkey
- ¼ cup chicken broth
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ ounces fresh mozzarella cheese cut into 24 pieces (I quartered 6 small “ciliegine” mozzarella balls)
- 24 round dumpling wrappers
- vegetable oil
- marinara sauce heated, for dipping
Instructions
- In a medium mixing bowl combine the ground chicken, chicken broth, Parmesan cheese, salt, and pepper. Mix thoroughly until the broth gets absorbed into the chicken, and everything is evenly combined.
- Take out four wrappers and cover the rest with a damp dowel. Lay out the four wrappers like ducks in a row. Wet ½ inch of the rim of each wrapper. Scoop a heaping teaspoon of filling into the center of each wrapper, and top with a piece of mozzarella. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method.
- At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
- To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
- Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously, Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp. Serve with hot marinara sauce for dipping.
Notes
- I prefer to use Shanghai-Style Dumpling Wrappers by Twin Marquis. Please note that wonton wrappers are not a suitable substitute for dumpling wrappers.
- Freeze uncooked dumplings by arranging in a single layer on a tray or sheet pan. Freeze until firm, then transfer to freezer bags. Cook the dumplings either thawed or from a frozen state. They may require a bit longer to cook if frozen.
Nutrition Information
Show Details
Serving
1dumpling
Calories
55kcal
(3%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
70mg
(3%)
Potassium
4mg
(0%)
Nutrition Facts
Serving: 24dumplings
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 55kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 70mg | 3% |
| Potassium | 4mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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