Description

Crispy Pan-Fried Dumplings are a beloved homemade delight featuring a crispy golden exterior and a juicy, flavorful filling. Perfect as appetizers or main dishes, these dumplings combine a tender dough with savory pork, cabbage, and aromatic herbs, pan-fried to achieve the ideal balance of textures. This recipe guides you through making the dough, preparing the filling, assembling, and cooking the dumplings to perfection.

Ingredients

Scale

Dumpling Dough

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

Filling

1 cup ground pork (or chicken, beef, or tofu for vegetarian option)
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

Cooking

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

Instructions

Make the Dough: In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Gradually add ¾ cup of water while mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes to relax the gluten.
Prepare the Filling: Mix 1 cup ground pork (or alternative protein) with ½ cup finely chopped cabbage, ¼ cup chopped green onions, 2 minced garlic cloves, 1 teaspoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and salt and pepper to taste in a bowl. Blend ingredients well and adjust seasoning if needed.
Assemble Dumplings: Divide rested dough into two portions. Roll one portion into a log and cut into 12-15 small pieces. Roll each piece into a thin 3-inch circle. Place about 1 teaspoon of filling in the center of each wrapper. Moisten edges with water, fold in half forming a half-moon, and press edges firmly to seal. Repeat with remaining dough and filling.
Pan-Fry Dumplings: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer, ensuring they don’t touch. Fry for 2-3 minutes until bottoms turn golden brown.
Steam Dumplings: Add ½ cup water to the skillet carefully, immediately cover with a lid to trap steam. Cook for 5-7 minutes until the water evaporates and dumplings are cooked through.
Re-crisp and Serve: Remove the lid and continue cooking for another minute to re-crisp bottoms. Transfer dumplings to a serving plate and serve hot with your favorite dipping sauces and optional green onions.

Notes

For vegetarian dumplings, substitute ground meat with firm tofu or a mixture of mushrooms and vegetables.
Resting the dough is essential for pliability and ease of rolling.
Avoid overfilling to prevent dumplings from bursting during cooking.
Use medium heat to ensure even cooking without burning.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked dumplings for up to 3 months.
Reheat in a skillet with a splash of water to retain crispiness; avoid microwaving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese

Keywords: pan-fried dumplings, homemade dumplings, crispy dumplings, jiaozi, gyoza, dumpling recipe, appetizer, skillet dumplings