Description
These Pan-Fried Dumplings are crispy on the bottom and tender on the inside, filled with flavorful ground meat and vegetables. Perfect as an appetizer, snack, or main dish, they’re sure to become a family favorite.
Ingredients
Scale
For the Dumpling Filling:
- 1 lb ground pork (or ground chicken or beef)
- 1/2 cup finely chopped cabbage (or napa cabbage)
- 1/4 cup chopped green onions
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for binding)
For the Dumpling Wrappers:
- 30–40 round dumpling wrappers (store-bought or homemade)
For Frying:
- 2 tablespoons vegetable oil
- 1/4 cup water (for steaming)
For Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili oil (optional)
- 1 teaspoon sugar (optional)
Instructions
- Make the Dumpling Filling:
In a large bowl, combine the ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Mix well to combine. If the mixture feels too loose, add a tablespoon of cornstarch to help bind it together. - Assemble the Dumplings:
Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center of the wrapper. Wet the edges of the wrapper with a little water and fold the wrapper in half, pinching the edges tightly to seal. You can pleat the edges for a more decorative look or simply fold and press the edges together. - Pan-Fry the Dumplings:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add the dumplings in a single layer, making sure they don’t overlap. Cook for 2-3 minutes until the bottoms are golden brown and crispy. - Steam the Dumplings:
Carefully add 1/4 cup of water to the skillet (it will sizzle), then cover the skillet with a lid immediately. Allow the dumplings to steam for 5-6 minutes or until the water has evaporated and the dumplings are cooked through. - Serve:
Once the water has evaporated, remove the lid and let the dumplings cook for another minute to re-crisp the bottoms. Transfer the dumplings to a serving plate. - Make the Dipping Sauce:
In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar. Stir until the sugar is dissolved. - Serve:
Serve the pan-fried dumplings hot with the dipping sauce on the side.
Notes
- You can use store-bought dumpling wrappers for convenience, or make your own for an extra touch.
- Feel free to add other vegetables like shiitake mushrooms, bamboo shoots, or carrots to the filling for added flavor and texture.
- If you prefer steamed dumplings, simply skip the frying step and steam the dumplings in a bamboo steamer or on a heatproof plate in a pot of simmering water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 7-8 dumplings
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3 g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg