We followed the prawn dumplings with these Crazy Dragon Chicken Dumplings during the month we were into pan-fried dumplings in 2018.
These dumplings contain 28% chicken mince with a smaller percentage of cabbage.
We like to pan fry them for a crisp skin. They’re ready to fry from frozen — 1) add 2 tablespoons of cooking oil to a pan and place on medium-high heat until hot, 2) place the dumplings into the pan and cook for 2 minutes, 3) add 1/2 cup water (per 10 dumplings) and cover the pan with lid for 6-7 minutes, and then 4) remove from heat and let stand for 1 minute before removing lid.
We enjoyed the relatively thin skins on these dumplings and the pleasant savoury soy flavour of the filling. As with all store brought dumplings, though, more meat would’ve made the dumplings more satisfying as each mouthful was overly padded with cabbage.
This Crazy Dragon Chicken Dumplings contained 750 g. It was produced in Australia and purchased in Sydney, Australia in 2018.