Pan-fried Dumplings (煎饺)
June 02nd, 2009 20 Comments

Pan-fried Dumplings (煎饺)

Pan-fried Dumplings (煎饺)

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This is an example of perfectly cooked pan-fried dumplings (煎饺)–probably one of the best dumplings I have ever tasted (even my Chinese friends were raving about them).

I love it that these dumplings are so pretty with delicate pleats and light brown marks of pan-fried glory. I don’t think they used water to pan-fried these dumplings…they are probably pan-fried over very low heat while covered with a lid. The thin and soft dumpling skin is filled with shredded napa cabbage, ground pork, and they are best served with black vinegar dipping sauce or Guilin chili paste…


Maojia Fundian
3 Xidawang Lu
2nd Floor
Lanbao Guoji Building

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20 comments... read them below or add one

  1. NYMY says:

    Well, thanks for the lunch idea! Going to get some jiaozi 饺子 now.

  2. Sophia says:

    Do they make their own dumpling skin? I’ve tasted dumplings made with homemade and store-bought skin, and the difference is pretty big! Homemade skins are just so…chewy and substantial.
    By the way, have you ever tried the Korean style kimchi dumplings? I guess I’m biased since I’m Korean, but they beat any dumplings, hands down :-)

    • Hi Sophia, I think this one, I was pretty sure they did. Yep, homemade skin is so good which store-bought could never replicate.

      No, I haven’t tried kimchi dumplings before. Would love to try them one day. :)

  3. momgateway says:

    Dumplings are my favorite.. as always great recipes from you!

  4. Dung Beetle says:

    Hi, wanted to drop you a note since like forever, but I always got distracted by your recipes! You really did a great job with everything – the food, presentation, pictures and variety.. My partner has very picky tastebuds but so far, most of recipes I’d tried from your site had good reviews and comments from him. My most sincere thanks to you for helping me kept his belly and tastebuds satisfied! ;-)

  5. Delicate wrappers, and juicy looking too. You’re lucky to have experienced wonderful jian jiao/guo tie.

    • Oh yes, I am very lucky to have eaten them. They are absolutely delish or I wouldn’t have blogged about them.

      How’s your Asian Dumplings book coming along?

  6. tigerfish says:

    Different from 锅贴 ?

  7. Mrs. L says:

    Mouthwatering photograph! Makes me hungry for some dumplings.

  8. Tis says:

    Well, I want to badly to make these pan fried dumplings and I see the pictures of them and the comments but where’s the recipe?

  9. toothfairynotes says:

    I’m in love with your website! love your recipes, and the clean lay-out and foodporn!
    Also tried out the honey walnut shrimp recipe, it was great!

    I’ll definitely use more of your recipes when I have my own house and kitchen!

  10. Monsieur Bifteck says:

    The recipe I was taught is very simple:

    A load of garlic and ginger goes in to balance the fattiness of the pork, along with soy sauce for seasoning. Then a splash of sesame oil really makes a difference. Finally one should add sliced greens: pak choi, cabbage, celery etc. i.e. whatever is in your fridge.

    It really is that simple!

    The mixture is best when it has been in the fridge for a day or so, and one serves this with the rice vinegar, soy and ginger dipping sauce. This is crucial. The pork is very rich, and thus marries wonderfully with the acidic sauce.

    N.B, you can find dumpling pancakes in the freezer section of an asian supermarket: the chinese ones are generally thicker than the japanese gyoza, and are therefore easier to work with (they are easily made with plain flour, salt and water if these cannot be found).

    Bon appetit.

  11. Monsieur Bifteck says:

    Re. the cooking.

    The traditional chinese way is to heat a fair amount of vegetable oil until very hot, brown the dumplings, and then turn the heat right down, cover, and let the steam cook it through.

    I tend to find however that if one does this, the dumplings, although beautiful, will lose their crispiness. I think it’s fine simply to fry them on a medium to high heat in quite alot of oil, turning them over until all the sides are nicely browned and crisp. This way one must of course take care to ensure the pork is properly cooked.

    Due to the moist, steamy pork inside, they must be eaten quickly, else the pastry starts to absorb the moisture and go soggy. It is monstrously impractical but keeping them hot in the oven is a big no if you want that crispy texture. So, if you want to serve a large number, I recommend multi-panning. Dusting the rolled dumplings with flour before frying can help if you, like me, prefer them crispy.

    It should be pointed out that you don’t have to fry them. Most chinese families I know simply steam them. Either that, or boil them in a nice chinese stock and eat them in a soup. But I still think the shape of the dumpling lends best to frying, so that the folded seams absorb the oil and form a deliciously crisp contrast to the moist pork.

    You know, in the time since writing the last post, I went out and bought some minced pork, and defrosted my pancakes. They are just so delicious! I promise you, once you realise how easy it is to reproduce those delicious dumplings you look forward to having in restaurants, you won’t ever forget the recipe. Good eating.. and good luck!

    • Thank you, monsieur. With your pan-fried dumplings (煎饺) technique illustration, I can tell you are a good cook. Thanks for sharing. Readers should find this very helpful :)

  12. lucy says:

    Can’t see the recipe!! Where is it?

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