Pan-Fried Dumplings
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4.6
78 reviews
Excellent
Pan-Fried Dumplings
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Pan-fried Dumplings - BEST dumplings recipe you'll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection.
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Ingredients
- 1 pack Dumpling wrappers round-shaped or homemade dumpling wrappers
- oil for pan-frying
- 150 ml water for steaming
- Chinese black vinegar or Japanese ponzu, for dipping
For the Filling:
- 8 oz (230g) ground pork
- 4 oz (120g) Shrimp shelled and deveined, cut into small pieces
- 2 oz(60g) cabbage finely shredded
- 1 teaspoon ginger grated
- 1 teaspoon scallion chopped
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine, optional
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- Pinch salt
Homemade Dumpling Wrappers
- 1 cup all-purpose flour
- 1/4 cup water plus 1 teaspoon water
- Extra all-purpose flour for dusting and rolling
Instructions
- Prepare the filling by combining all the ingredients. Use a spoon to mix well.
To assemble the dumplings
- Place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling into the center. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then press and seal tightly.
- Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom. Repeat the previous steps until the filling is used up.
- Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings in the skillet and pan-fry until the bottoms turn light brown, about 2 to 3 minutes.
- Add 50 ml of water to the skillet and turn the heat to high. Cover the skillet with its lid and let the dumplings steam. Once the water has completely evaporated, reduce the heat back to medium.
- Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and crispy. Repeat the steps for the remaining dumplings. Serve the dumplings warm with your choice of dipping sauce.
Homemade Dumpling Wrappers
- Combine the all-purpose flour and water, and knead until the dough is not sticky and the surface is smooth. Cover it with a damp cloth and let it rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinder in half, then cut each half into 12 small pieces.
- Dust the rolling pin and roll each piece of dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.
Notes
- Make a big batch of these dumplings and freeze them in the freezer in a plastic bag.
- When you are ready to cook, just thaw at room temperature and pan-fry the dumplings until golden perfection and you have fresh fried dumplings.
Nutrition Information
Show Details
Serving
20people
Calories
127kcal
(6%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
2g
(3%)
Cholesterol
24mg
(8%)
Sodium
280mg
(12%)
Nutrition Facts
Serving: 20dumplings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 20people | |
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Cholesterol | 24mg | 8% |
| Sodium | 280mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
78 reviews
Excellent
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