Craving takeout? Make these instead. They’re crispier, juicier, and way more satisfying.
Pan-fried dumplings have it all: a crunchy golden skirt, tender filling, and that perfect dip. Let’s get folding.
Ingredients
Makes 20 dumplings.
- 20 round dumpling wrappers
- ½ lb (225g) ground pork (or chicken/turkey)
- 1 cup (100g) finely shredded cabbage
- 2 green onions, minced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons oil (for frying)
- ⅓ cup water (for steaming)
Step-by-Step Instructions
Step 1: Make Filling
- Mix pork, cabbage, green onions, garlic, soy sauce, and sesame oil in a bowl.
Step 2: Fold
- Place 1 teaspoon filling in center of each wrapper.
- Wet edges with water. Fold in half and pleat or press shut.
Step 3: Fry & Steam
- Heat oil in a non-stick pan over medium-high heat.
- Place dumplings flat-side down. Fry 2 minutes until golden brown.
- Pour in water. Cover immediately. Steam 4–5 minutes until water evaporates.
Step 4: Crisp & Serve
- Uncover. Let fry 1 more minute to re-crisp the bottoms.
- Flip onto a plate. Serve with soy sauce + rice vinegar + chili oil.
Summary
Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes
Yield: 20 dumplings
Difficulty: Medium (folding takes practice)
Storage Notes
- Fridge (uncooked): Store on a tray in a single layer, covered, for up to 1 day.
- Freezer (uncooked): Freeze on a tray, then transfer to a bag. Cook from frozen—add 1 extra minute to steaming time.
- Leftovers: Reheat in a dry pan over medium heat to re-crisp. Microwave makes them sad and soggy.
Pro tip: Make a double batch. Freeze half. Future you will be very happy.
