Dumpling ayam goreng are Indonesian-style fried chicken dumplings—crispy golden wrappers filled with a savory, aromatic ground chicken mixture. Unlike steamed dumplings, these are pan-fried or deep-fried until shatteringly crisp, making them perfect for snacking or as a party appetizer. The filling is seasoned with garlic, ginger, and a touch of sweetness, creating a balanced flavor that pairs beautifully with a spicy dipping sauce.
Ingredients
- 1 lb (450 g) ground chicken
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) white pepper
- 1/2 tsp (2.5 g) salt
- 1 tbsp (12 g) cornstarch
- 1 package (about 12 oz / 340 g) round dumpling wrappers (about 24 wrappers)
- 2 tbsp (30 ml) vegetable oil, for pan-frying (or more for deep-frying)
Instructions
- Make the filling: In a large bowl, combine the ground chicken, garlic, ginger, green onions, egg, soy sauce, sesame oil, white pepper, salt, and cornstarch. Mix with your hands or a spatula until well combined and slightly sticky. Cover and refrigerate for 15 minutes to allow flavors to meld.
- Wrap the dumplings: Place a dumpling wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp cloth to prevent drying. Spoon about 1 tablespoon (15 ml) of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing out any air pockets. Press the edges to seal, then crimp with your fingers or a fork. Repeat with the remaining wrappers and filling.
- Pan-fry (recommended): Heat 2 tablespoons (30 ml) of vegetable oil in a large non-stick skillet over medium heat. Place the dumplings in the skillet, flat side down, in a single layer without overcrowding. Cook for 2–3 minutes until the bottoms are golden brown and crisp.
- Add water and steam: Carefully pour in 1/4 cup (60 ml) of water into the skillet. Immediately cover with a lid and reduce heat to medium-low. Steam for 5–6 minutes, or until the water has evaporated and the filling is cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured by a food thermometer (USDA FSIS safe minimum).
- Crisp the bottoms again: Remove the lid and increase heat to medium. Cook for another 1–2 minutes, uncovered, to re-crisp the bottoms. Transfer to a plate and repeat with the remaining dumplings.
- For deep-frying (alternative): Heat 2 inches (5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the dumplings in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
Tips
- Substitutions: Use ground turkey or pork instead of chicken. If you can’t find dumpling wrappers, use wonton wrappers (they are slightly thinner and will crisp faster).
- Keep wrappers moist: Dumpling wrappers dry out quickly. Always keep the stack covered with a damp towel while assembling.
- Seal properly: Press out all air when folding to prevent the dumplings from bursting during cooking. If the edges don’t stick, moisten them with a bit more water.
- Freeze for later: Place uncooked dumplings on a baking sheet lined with parchment paper, freeze until solid, then transfer to a zip-top bag. They can be cooked from frozen—just add 2–3 minutes to the steaming time.
Serving Suggestions
Serve the dumplings hot with a dipping sauce made from soy sauce, rice vinegar, and a drizzle of chili oil. They also pair well with a simple cucumber salad or a bowl of steamed rice for a light meal. For a party, arrange them on a platter with toothpicks and a sweet chili sauce.
Variations
- Spicy version: Add 1–2 teaspoons of sambal oelek or Sriracha to the filling for heat.
- Veggie addition: Mix in 1/2 cup (75 g) finely shredded cabbage or carrots to the filling for extra texture and moisture.
- Baked option: Brush the dumplings with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway, until golden and cooked through.
- Herb twist: Add 2 tablespoons (8 g) chopped fresh cilantro or Thai basil to the filling for a fresh aroma.
Storage and Reheating
Cooked dumplings can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water, cover, and steam for 2–3 minutes, then uncover and crisp the bottoms. For frozen uncooked dumplings, cook directly from frozen as mentioned above—no need to thaw.
Frequently Asked Questions
Can I use chicken breast instead of ground chicken? Yes, but you’ll need to mince it finely or pulse in a food processor. The texture will be slightly leaner and less juicy; consider adding a tablespoon of oil or a bit of broth to keep it moist.
Why did my dumplings burst open while cooking? This usually happens when the filling is too wet or the edges weren’t sealed properly. Make sure to press out air and seal tightly. Also, avoid overfilling—1 tablespoon is enough.
Can I make these gluten-free? Use gluten-free dumpling wrappers (available at some Asian grocery stores) and substitute soy sauce with tamari or coconut aminos. The texture may be slightly different, but they will still be delicious.
How do I know when the dumplings are cooked through? The safest way is to insert a food thermometer into the center of a dumpling—it should read 165°F (74°C). If you don’t have a thermometer, cut one open to check that the filling is no longer pink and the juices run clear.
Can I steam them instead of frying? Absolutely. Place the dumplings in a steamer basket lined with parchment paper, and steam over boiling water for 10–12 minutes. They will be softer and less crispy, but still tasty.
What if I don’t have sesame oil? You can omit it or substitute with a neutral oil like canola. Sesame oil adds a nutty flavor, so the result will be slightly less aromatic, but still good.
Related
- Chicken Broth Cubes: Easy Homemade Recipe
- Foo Yung Food: Easy Egg Foo Young Recipe
- Tabbouleh Pasta Salad: Fresh Herb Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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