Pan Fried Dumplings

Pan Fried Dumplings

Pan Fried dumplings are the best and taste fantastic! Also, 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. Therefore, you can use any vegetables such as bok choi, spinach, cabbage or napa cabbage to make dumplings, potstickers or gyoza. Moreover, you can check out other dumplings recipe here: https://www.ohmyfoodrecipes.com/boiled-dumplings/. And, this recipe has steps and video to teach you how to make pan fried dumplings at home easily.

Memories with making dumplings:

When talking about potstickers, it brings back my childhood memories that my mom made dumplings all from scratch especially during Chinese New Year. In addition, there are so many different ways to make and cook gyoza. Hence, I am going to share this simple, easy and tasty recipe with you that I have been making it all the time. On the other hand, in 2018 I made over 2400 dumplings to fundraise for my son’s teacher who diagnosed with stage 4 cancer. I was glad that I could do it to share my food culture and help other.

Pan Fried Dumplings Cooking Tips:

Besides, 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. Also, don’t worry if you cannot master how to wrap it nice, just practice more and you will get it eventually. Otherwise, use a dumpling maker that will help you as well. Normally, I make a big batch (around 150 pieces) and freeze them, so I can cook them anytime. Also, remember to use a non-stick pan to pan fried dumplings. As the result, not only the dumplings will not stick to the pan, but also has a nice and crunchy bottom.

Ingredients:

Napa cabbage 1 head

Ground pork 2 lbs

Green onions 1/2 cup

Oyster sauce 4 tablespoons

Soy sauce 1 tablespoon

Salt 1/2 teaspoon

Sugar 1 tablespoon

Sesame oil 1 tablespoon

Dumplings wrapper 3 packs (around 62 pieces in a pack)

Optional:

Ginger 1 teaspoon (fine minced)

White pepper 1/8 teaspoon

Dipping sauce:

Soy sauce 1 tablespoon

Brown sugar 1 teaspoon

Sesame oil 1 teaspoon

Water 1/2 tablespoon

Instructions:

1. Mince napa cabbage (If you have a chopper or food processor, it’s easier)

2. Fine chop green onions

3. Put ground pork, napa cabbage, green onions, salt, soy sauce, oyster sauce, sugar and sesame oils into a mixing bowl and mix them well

4. Use your finger to dip some water and around the dumpling wrapper. Take a side to fold 3 times, like a shell can hold stuff. (See video 1 for how to wrap dumplings. This way is the best for pan fried because it can sit on the pan.)

Video1

5. Then, add a teaspoon of filling into the shell shape wrapper (don’t put too much filling)

6. Seal the edge by pressing firm and make sure filing cannot come out

7. Add some oil into a non-stick pan, and put dumplings. After, turn on fire to medium high. Then, add 1 cup water and cover the lid until it boils. Next, turn the fire to medium small for around 5 minutes.

8. After that, open the lid and let the water dry up until the bottom of dumplings are golden brown.

Here is the video to show how to make pan fried dumplings:

You May Also Like These Recipes:

• WONTON SOUP (雲吞湯)
• BOILED DUMPLINGS (水餃)
• HOMEMADE DUMPLING WRAPPERS

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Pan Fried Dumplings

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. 

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Asian, Chinese, Japanese

Keyword Pan Fried Dumplings

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 40

Calories 85kcal

Author Tracy O.

Ingredients

• 1 head Napa cabbage
• 2 lbs Ground pork
• 1/2 cup Green onions
• 4 tablespoons Oyster sauce
• 1 tablespoon Soy sauce
• 1/2 teaspoon Salt
• 1 tablespoon Sugar
• 1 tablespoon Sesame oil
• 3 packs Dumplings wrapper (around 62 pieces in a pack)

OPTIONAL:

• 1 teaspoon Ginger (fine minced)
• 1/8 teaspoon White pepper

DIPPING SAUCE:

• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 1 teaspoon Sesame oil
• 1/2 tablespoon Water

Instructions

• Mince napa cabbage (If you have a chopper or food processor, it’s easier)
• Fine chop green onions
• Put ground pork, napa cabbage, green onions, salt, soy sauce, oyster sauce, sugar and sesame oils into a mixing bowl and mix them well
• Use your finger to dip some water and around the dumpling wrapper. Take a side to fold 3 times, like a shell can hold stuff. (See video 1 for how to wrap dumplings. This way is the best for pan fried because it can sit on the pan.) 
• Add a teaspoon of filling into the shell shape wrapper (don't add too much filling)
• Seal the edge by pressing firm and make sure filing cannot come out
• Add some oil into a non-stick pan, and put dumplings. After, turn on fire to medium high. Then, add 1 cup water and cover the lid until it boils. Next, turn the fire to medium small for around 5 minutes.
• After that, open the lid and let the water dry up until the bottom of dumplings are golden brown.

Notes