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

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings

Calories 71kcal

Author Tracy O.

Ingredients

1 head Napa cabbage
2 lbs Ground pork
½ cup Green onions
4 tablespoons Oyster sauce
1 tablespoon Soy sauce
½ 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)
⅛ teaspoon White pepper

DIPPING SAUCE:

1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 teaspoon Sesame oil
½ 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 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.

Video

Notes

Cooking tips for Chinese pan fried dumplings:

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 nice, 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 150 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