1. Prepare the Chicken Filling

To begin, cook your chicken thighs or breasts. If you’re using leftover chicken or rotisserie chicken, this will save you time. Otherwise, cook the chicken by grilling, baking, or pan-frying until it’s fully cooked through and tender. Once the chicken is cooked, allow it to cool slightly before shredding it with two forks into small, bite-sized pieces.

In a large mixing bowl, combine the shredded chicken with the diced onions, minced garlic, grated carrots, chopped parsley, and spices like thyme, paprika, and cayenne pepper (if using). Mix everything together well, ensuring that the chicken is coated with the seasoning and vegetables are evenly distributed throughout the filling.

Next, add the chicken broth or cream to the mixture. This helps to keep the filling moist and flavorful, preventing it from becoming dry when frying. Stir everything together until you have a well-mixed, slightly creamy filling.

2. Prepare the Dumpling Wrappers

Now it’s time to work with your dumpling wrappers. You can purchase wonton wrappers or gyoza wrappers from most grocery stores, or make your own if you’re up for the challenge. To avoid the wrappers drying out, cover them with a damp cloth as you work with them.

Place one dumpling wrapper on a clean, flat surface. Using a small spoon, place about 1 tablespoon of the chicken filling in the center of each wrapper. Be careful not to overstuff the dumplings, as this can make them difficult to seal and may cause them to break open during frying.

3. Seal the Dumplings

Once the filling is added, dip your finger in water and run it along the edges of the wrapper to moisten them. This will help the dumpling seal properly. Carefully fold the wrapper over the filling to create a half-moon shape, pressing down gently on the edges to seal it shut.

If you’re using square wrappers (wonton wrappers), you can fold the edges into a triangle or even gather the edges together to create a pouch-like shape, ensuring that the filling is completely enclosed.

4. Fry the Dumplings

Heat the vegetable oil in a large, deep frying pan or skillet over medium-high heat. You’ll want enough oil to submerge the dumplings halfway, allowing them to fry evenly.

Once the oil is hot (you can test it by dropping a small piece of dough into the oil—if it bubbles immediately, the oil is ready), carefully add the dumplings in batches, being sure not to overcrowd the pan. Fry the dumplings for about 3-4 minutes per side, or until they are golden brown and crispy. Turn the dumplings gently with tongs or a slotted spoon to ensure they cook evenly on all sides.

Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain any excess oil.

5. Prepare the Dipping Sauce

While the dumplings are frying, you can prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Stir well to combine, and set aside.

The dipping sauce adds an extra layer of flavor to the dumplings and is especially helpful if you like a salty, tangy, and slightly spicy accompaniment.

6. Serve and Enjoy

Once the dumplings are golden and crispy, and the dipping sauce is ready, it’s time to serve. Arrange the dumplings on a serving platter, and provide small bowls of dipping sauce on the side for guests to enjoy.