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Pan-fried Dumplings

Pan-fried Dumplings


Pan-Fried Dumplings with Pork, Shrimp and Cabbage

Makes 24 dumplings


1 pack dumpling wrappers (round-shaped) or homemade dumpling wrappers
oil, for pan-frying
150 ml water, for steaming
Chinese black vinegar or ponzu, for dipping

For the Filling:

8 oz ground pork
4 oz shelled and deveined shrimp, cut into small pieces
2 oz cabbage, finely shredded
1 heaping teaspoon grated ginger
1 heaping teaspoon chopped scallion
2 tablespoons soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
3 dashes white pepper
Pinch of salt


1. Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
2. To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill.
3. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper.
4. Fold the dumpling to form a half-moon shape and pinch the edges backward to look like a Chinese ingot. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
5. Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes.
6. Add 50 ml water to the skillet or pan and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.
7. Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy.
8. Repeat steps 5–7 for the remaining dumplings.
9. Serve the dumplings warm with the dipping sauce of your choice.

Homemade Dumpling Wrappers

1 cup all-purpose flour
1/4 cup water plus 1 teaspoon water
Extra all-purpose flour, for dusting and rolling


1. Combine the all-purpose flour and water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
2. Roll out the dough on a floured surface into a long cylinder.
3. Cut the cylinders in half, and then cut each cylinder into 12 small pieces.
4. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.

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20 COMMENTS... read them below or add one

  1. Tracy Lim

    Jie, I am craving for malaysia black colour 卤面~ Cant find it in UK as I am staying in UK. Do you have the recipe for the noodle?? ^^

  2. Jazz Bayer via Facebook

    I just printed the recipe. If I wanted to make it vegetarian, should I just delete the meat? Is there something else I can add?

  3. John

    How much oil is used for the initial browning? I have never heard of adding water to a pan with hot oil. I suppose if there is only a small amount of oil, adding water will not cause a large eruption. I will try it anyway, however, I would like comments if someone has already tried this. thanks.

  4. Helen

    To John, I too was a little unsure of adding water to a pan of oil, but the quantities of each are so small, there is no danger of an explosion. I have made these dumplings twice now and they are superb.

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