Pan-Fried Dumplings
User Reviews
4.6
Pan-Fried Dumplings
Description
The dumpling filling combines ground pork and finely chopped shrimp with cabbage, ginger, scallion, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt, creating a flavorful and moist mixture. The dough wrappers are either store-bought or homemade via combining flour and water. Small portions of filling are placed on the wrapper, which is moistened and carefully folded into half-moon shapes, sealed to prevent leaks.
Cooking begins with pan-frying the arranged dumplings in a skillet with oil to brown the bottom surfaces and create a crispy base. Water is then added and covered to steam the dumplings, allowing the filling to cook completely while the wrappers soften. Finally, the cover is removed to evaporate water and allow the bottoms to crisp further, balancing textures.
These dumplings are typically served with Chinese black vinegar or Japanese ponzu sauce that adds acidity to complement the rich filling. They can be made in large batches and frozen for convenient reheating, preserving their fresh taste and texture. The dough’s chewiness paired with the juicy filling and crisp bottom makes them satisfying as appetizer or main dish.
Freezing leftovers is recommended for keeping dumplings handy, and reheating by pan-frying or steaming preserves their desirable textures.
Ingredients
- 1 pack dumpling wrapper round-shaped or homemade dumpling wrappers
- neutral cooking oil for pan-frying, generic cooking oil
- 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 Shaoxing wine or rice wine, optional, Chinese
- 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
- all-purpose flour for dusting and rolling, extra
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
- Freeze batches of assembled dumplings in plastic bags for convenient future cooking.
- Thaw frozen dumplings at room temperature before pan-frying to achieve a golden crust and heated filling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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