Pan Fried Dumplings
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5.0
24 reviews
Excellent
Pan Fried Dumplings
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Pan Fried dumplings are the best and taste fantastic! There are few different ways to call dumplings like potstickers or gyoza in Japanese. However, the basic ingredients for the fillings are vegetable and meat.
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Ingredients
- 1 head Napa cabbage (Medium small sized, 2 pounds)
- 1.5 pounds ground pork (I used 85% lean 15% fat)
- 4 ticks green onions (3 oz)
- 3 packs Dumplings wrapper (Around 39 pieces in a pack, each pack is 14 oz)
- ½ teaspoon salt (Put in the cut napa cabbage)
- 4 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
OPTIONAL:
- 1 teaspoon ginger (Fine minced)
- ⅛ teaspoon white pepper
DIPPING SAUCE:
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- ½ tablespoon water
Pan Fried:
- ½ tablespoon vegetable oil
- 1 cup water
Instructions
- Wash and cut 4 sticks of green onion (3 oz) into pieces.
- Wash and cut 1 head medium small sized napa cabbage (2 pounds) into pieces. (If you have a chopper or food processor, it's easier.)
- Add ½ teaspoon of salt into the cut napa cabbage in the bowl from step 2. Mix it well and wait for 30 minutes.
- After that, squeeze the napa cabbage to remove excess water. (It is because the filling will not be watery and hard to wrap.)
- Then, add 1.5 pounds of ground pork into the napa cabbage. (I used 85 % lean and 15 % fat ground pork.)
- Put the cut green onion from step 1 into the bowl.
- Next, add 4 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar and 1 tablespoon of sesame oil.
- After, mix the meat, vegetables and sauce very well.
- Place a circle dumpling wrapper on the hand, dip some water on the fingers and move around the wrapper. Then, fold 3 times on the top of the wrapper. It looks like a shell. (See details in the video below the recipe card.)
- Then, add a teaspoon of filling into the shell shape wrapper. (Don't put too much filling.)
- Seal the edge by pressing firm and make sure filing cannot come out. This way is the best for pan fried because it can sit on the pan.
- Another way to wrap it, is like the boiled dumplings. Dip some water on the fingers, move around the wrapper, put a teaspoon of filling in the middle of the wrapper. Fold it half like a dome shape. Then, dip some water at the ends and bring the ends together. (See details in the video below the recipe card.)
- After wrapping the dumplings, put them on a tray with parchment paper. You can cook it directly or freeze them for 1-2 hours until the dumplings are hardened. Then, put them in the ziplock bag and freeze it.
- Pour ½ tablespoon of vegetable oil into the pan.
- Place the wrapped dumplings from step 13 into the pan. Turn on medium large fire.
- The following step, add 1 cup of water into the pan. Cover the lid for 5 minutes.
- Open the lid, let the water dry up or evaporate.
- Or, until the bottom of the dumplings are golden brown.
- Lastly, you can serve it with chili oil, garlic chili sauce, XO sauce or dip it with this dipping sauce mixture with 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, ½ tablespoon of water and 1 teaspoon of sesame oil. Mix it well.
Notes
- Cut the napa cabbage into pieces, add salt, mix it well and wait for 30 minutes. Then, squeeze the napa cabbage to remove excess water.
- Personally I like to add ginger and white pepper. However, my kids don't like spicy stuff. Thus, I put ginger and white pepper as optional in this recipe.
- Don't worry if you cannot master how to wrap it nicely, just practice more and you will get it eventually. Otherwise, use a potsticker maker that will help you as well.
- Normally, I make a big batch (around 100 pieces) and freeze them, so I can cook them anytime.
- Remember to use a non-stick pan to pan fried dumplings, so potstickers will not stick to the pan and have a nice and crunchy bottom.
Nutrition Information
Show Details
Calories
56kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
12mg
(4%)
Sodium
166mg
(7%)
Potassium
107mg
(3%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
74IU
(1%)
Vitamin C
6mg
(7%)
Calcium
21mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 166mg | 7% |
| Potassium | 107mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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