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Pan-Fried Dumplings Recipe

Chinese · Main course · 60 min total

Crispy on the bottom, tender on top, these pan-fried dumplings are filled with a savory pork and cabbage mixture, perfect as an appetizer or main course.

Ingredients

• 1/2 pound ground pork
• 2 cups finely chopped napa cabbage
• 1 teaspoon salt
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon white pepper
• 24 round dumpling wrappers
• 2 tablespoons vegetable oil
• 1/2 cup water

Instructions

1. In a bowl, combine cabbage with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out excess moisture.
2. In a large bowl, mix pork, cabbage, green onions, soy sauce, sesame oil, ginger, garlic, remaining 1/2 teaspoon salt, and white pepper until well combined.
3. Place a dumpling wrapper on a work surface. Spoon about 1 tablespoon of filling in the center. Moisten edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers and filling.
4. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings flat-side down in a single layer, not touching. Cook for 2-3 minutes until bottoms are golden brown.
5. Carefully add water to the skillet and immediately cover with a lid. Reduce heat to medium and steam for 6-8 minutes until wrappers are translucent and filling is cooked through.
6. Remove lid and cook until remaining water evaporates and bottoms crisp up again, about 1-2 minutes. Slide dumplings onto a plate, crispy side up. Serve with dipping sauce.

Tips

• To prevent sticking, ensure the skillet is well-heated before adding dumplings.
• Leftover dumplings can be frozen on a baking sheet, then transferred to a bag. Cook from frozen, adding 2-3 minutes to steaming time.
• Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.

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