Pan Fried Dumplings
User Reviews
5
Pan Fried Dumplings
Description
This Pan Fried Dumplings recipe combines finely chopped Napa cabbage and ground pork with oyster sauce, soy sauce, sugar, sesame oil, and optionally ginger and white pepper. The Napa cabbage is salted and left to sit, then squeezed to remove water, ensuring the filling stays firm inside the dumplings. The mixture is blended thoroughly before being wrapped in dumpling wrappers shaped to hold the filling securely.
The cooking method involves pan-frying the dumplings in a non-stick pan with vegetable oil until the bottoms form a crisp golden crust. Water is added and covered to steam the dumplings through, delivering a soft, tender top and juicy filling contrasted with a crunchy bottom crust. The addition of oyster and soy sauces offers savory undertones while sesame oil adds a subtle nuttiness.
These dumplings can be served with a tangy soy and brown sugar dipping sauce or simply enjoyed on their own. The recipe encourages making a large batch to freeze, allowing for quick reheating and a convenient snack or meal addition. Using a non-stick pan prevents sticking and helps achieve an even fried texture on the bottom.
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 dumpling wrappers 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
- Salt the Napa cabbage and let it sit 30 minutes before squeezing out excess water to avoid soggy filling.
- Ginger and white pepper are optional seasonings that add aroma and mild spice.
- Practice wrapping dumplings or use a potsticker mold to achieve consistent shapes.
- Making a big batch and freezing allows quick cooking of dumplings later.
- Use a non-stick pan to prevent sticking and get crisp, golden-bottom pan-fried dumplings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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