Dinner

Crispy Pan-Fried Dumplings Recipe

ByLana Polati October 16, 2025October 16, 2025

Introduction

Dumplings are a beloved comfort food enjoyed worldwide, known for their delightful combination of crispy exteriors and juicy, flavorful fillings. This recipe guides you through making crispy pan-fried dumplings from scratch, perfect for appetizers, snacks, or a satisfying main dish. Get ready to impress with every golden, savory bite!

A white plate with a thin black rim holds a single layer of nine pan-fried dumplings arranged irregularly, each dumpling showing a white, soft dough texture with some folds and a golden-brown, crispy bottom. Small green herb flakes are sprinkled lightly over the dumplings, adding specks of color. The plate sits on a white marbled surface with a blurred background showing small potted plants and wooden chopsticks. The lighting is natural, highlighting the contrast between the fried golden parts and the soft white dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dumpling Dough:

2 cups all-purpose flour
¾ cup water (adjust as needed)
A pinch of salt

Filling:

1 cup ground pork, chicken, beef, or tofu (for vegetarian)
½ cup finely chopped cabbage
¼ cup chopped green onions
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

For Cooking:

2 tablespoons vegetable oil (for frying)
½ cup water (for steaming)

Instructions

Step 1: In a large bowl, mix the flour and salt. Gradually add water while stirring until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and rest for at least 30 minutes.
Step 2: Combine ground meat or tofu, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a bowl. Mix well and taste to adjust seasoning.
Step 3: Divide the rested dough into two portions. Roll one into a log and cut into 12-15 pieces. Roll each into a thin 3-inch circle on a floured surface. Keep the other half covered.
Step 4: Place about a teaspoon of filling in the center of each wrapper. Moisten edges with water, fold the dough over to form a half-moon, and press edges firmly to seal. Crimp edges if desired.
Step 5: Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer without crowding. Fry until bottoms are golden brown, about 2-3 minutes.
Step 6: Carefully add water to the skillet and immediately cover with a lid. Steam dumplings for 5-7 minutes until water evaporates and filling is cooked through.
Step 7: Remove the lid and cook for another minute to crisp the bottoms again. Serve hot with your favorite dipping sauce.

Tips & Variations

For a vegetarian option, substitute ground meat with tofu or a mixed vegetable filling like mushrooms and shredded carrots.
Use a food processor to finely chop vegetables and mix the filling evenly.
Make dumpling wrappers ahead of time and store, separated by parchment paper, in the refrigerator for up to one day.
Cover dough and wrappers with a damp cloth during assembly to prevent drying out.
A non-stick skillet is best to avoid sticking; if unavailable, use enough oil to create a barrier.
Add sesame oil to the frying oil for extra flavor and aroma.
Create an assembly line for faster filling and folding if making large batches.

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying with a splash of water and covering to steam until heated through. Avoid microwaving to preserve crispiness. For longer storage, freeze uncooked dumplings separated on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a little extra cooking time.

How to Serve

A black frying pan holds eight round dumplings, each showing a browned, crispy top layer with a sprinkle of green chopped herbs, surrounded by a light orange oily sauce pooling at the bottom. The dumplings have light beige, pleated dough sides that contrast with the rich, dark orange crust on top. Wisps of steam rise gently from the dumplings, highlighting their hot and fresh state. The pan rests on a black stovetop with a white marbled countertop background, and blurred elements of green herbs and kitchen bottles sit in the background near a sunny window. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make dumplings ahead of time?

Yes! You can prepare dumplings in advance by freezing them uncooked, or making the filling and wrappers ahead. Freeze uncooked dumplings in a single layer, then store in bags. When ready, cook directly from frozen with a slightly longer cooking time.

What type of flour is best for dumpling dough?

All-purpose flour works best for dumpling dough because it provides the right balance of gluten for elasticity and structure. You can experiment with other flours, but the texture may vary.