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These pan fried dumplings are crisped to golden perfection on the bottom, just like the ones at your favorite dumpling shop. Filled with pork, shrimp, and cabbage, they’re easy to prep, freezer-friendly, and perfect for weeknight dinners or weekend cravings.
Chinese Pan Fried Dumplings
This Chinese pan fried dumplings recipe is what I make when I want something warm, juicy, and crispy, just like the ones from my favorite dumpling spot. I didn’t want to deep fry, but I still wanted that golden crust on the bottom. So I used the classic pan fry then steam method, and the result was everything I hoped for: crisp on the bottom, tender on top, and juicy in the middle.
The filling is a simple mix of pork, shrimp, cabbage, and aromatics. It’s savory, juicy, and not overly complicated. I made the dumpling wrapper from scratch, but you can just use the packaged dumpling wrapper found at the grocery store for quick and easy assembling (I’ve included both options below). I usually fold a big batch and keep them in the freezer for quick weeknight dinners or weekend cravings. They go great with Chinese black vinegar or a splash of ponzu. If you love Potstickers or Gyoza, give this one a try and see why homemade pan fried dumplings always tastes better than takeout.
Sidenote: Why Are They Called Potstickers?
In the U.S., pan fried dumplings are often called potstickers. It’s a direct translation of the Mandarin guo tie (锅贴), which means “stuck to the wok.” It comes from the cooking method: seared, then steamed until the bottoms turn golden and crisp. That little bit of sticking? It’s the whole point.
What Makes These Dumplings So Good
- Crispy bottoms, juicy centers. Steamed first, then pan fried until golden so you get that crisp base without overcooking the filling.
- Reliable texture every time. Steaming first means the wrappers stay intact and the filling stays tender. Then a quick sear gives you that golden finish.
- Freezer-friendly. Make a big batch, freeze them flat, and cook straight from frozen. Great for weeknight dinners or dumpling cravings.
- Endless dipping options. Serve with Chinese black vinegar, ponzu, chili oil, or whatever sauce you love. They’re flavorful enough even without sauce.
Ingredients You’ll Need
- Dumpling wrappers
- Ground pork – Go with a mix that’s about 80% meat and 20% fat, or even 70/30 if you want it extra juicy.
- Shrimp
- Cabbage
Scroll down to the recipe card for all the exact ingredients and amounts.
Pro Tip #1: Why I Use 80/20 Ground Pork
I stick to ground pork with about 20% fat because it keeps the filling juicy and full of flavor. Too lean, and the dumplings end up dry. Fat = flavor, especially when you’re pan-frying.
Pro Tip #2: Shrimp Adds A Natural Sweetness
A little chopped shrimp goes a long way here. It adds a subtle sweetness and bouncy texture that makes the filling more interesting without overpowering the pork.
Pro Tip #3: Aromatics Make It Taste Like The Real Deal
Garlic, ginger, scallions, sesame oil, and white pepper bring that classic dumpling shop flavor. A little goes a long way, but don’t skip them because they are what make these taste like real Chinese dumplings.
Shopping Guide: Look for round dumpling wrappers (sometimes labeled as gyoza or jiaozi wrappers) in the refrigerated section. You can usually find them at Asian grocery stores, and some big supermarkets carry them too. They’re made for pan frying or steaming and give you that soft, chewy bite. Skip wonton wrappers if you can because they’re thinner and made for boiling or deep frying. Keep them covered with a damp towel while you fold to prevent drying out.
How To Make Pan Fried Dumplings
Start with the filling. Add the pork, shrimp, cabbage, and all the seasonings to a big bowl. Mix everything together with a spoon, or use your hands if that’s easier. You don’t want to mash it into a paste. Just mix until it looks evenly combined and still has a bit of texture so the dumplings turn out juicy and tender.
Place a dumpling wrapper on your palm and add about half a heaping tablespoon of filling in the center. Don’t overstuff it or it’ll be hard to seal. Dip your finger in a bit of water and run it around the edge of the wrapper. Then fold it in half to make a half-moon shape, and press the edges together to seal it tight.
Line a plate or tray with parchment paper so the dumplings don’t stick, then place each one on it as you go. Keep wrapping until you’ve used up all the filling. Once you find your groove, it actually goes pretty quick.
Heat a bit of oil in a nonstick pan over medium heat. Once it’s hot, place about 8 dumplings in the pan in a single layer. Let them cook for 2 to 3 minutes, just until the bottoms start to turn lightly golden. Try not to move them around so they can get that nice crisp base.
Pour in about 50 ml of water, crank the heat up to high, and quickly cover the pan with a lid. Let the dumplings steam until all the water cooks off. Once it’s dry in there, lower the heat back to medium so the bottoms don’t burn.
Drizzle a little more oil into the pan and let the dumplings keep cooking until the bottoms turn golden and crisp. That’s when you know they’re ready. Just repeat the same steps for the rest. Serve them up warm with your favorite dipping sauce.
If you’re making the dumpling wrappers from scratch, here’s how to do it. Add the flour and water to a bowl and mix until a dough starts to come together. Knead it for a few minutes until it’s no longer sticky and feels smooth to the touch. Once it looks good, cover it with a damp cloth and let it rest for about 30 minutes. This helps the dough relax so it’s easier to roll out later.
Once the dough has rested, roll it out on a lightly floured surface into a long log shape. Cut it in half first to make it easier to work with, then slice each half into 12 small pieces.
Dust your rolling pin with a little flour and roll each piece into a thin circle, about 4 inches wide. Try to keep the edges a little thinner than the center. It helps when folding later. Set them aside and cover with a damp towel so they don’t dry out while you finish the rest.
Other Ways To Cook
Here are a few other ways to cook your dumplings, depending on what you’re working with at home:
- Steam: Place the dumplings in a steamer lined with parchment paper (or cabbage leaves to prevent sticking). Steam over medium-high heat for 8 to 10 minutes, or until the filling is cooked through. The result? Tender dumplings with soft, chewy wrappers. Here’s my recipe for Steamed Dumplings.
- Boil: Bring a pot of water to a gentle boil and drop in a few dumplings at a time. Stir occasionally to keep them from sticking. Once they float, let them cook for another 1 to 2 minutes. Boiled dumplings are soft, juicy, and super satisfying. Here are my recipes for boiled dumplings: Pork Shrimp and Napa Cabbage Dumplings and Pork and Chive Dumplings.
- Air Fry: Lightly brush both sides of each dumpling with oil and place them in a single layer in your air fryer basket. Cook at 190°C (375°F) for 4 minutes (or 5 minutes if frozen), then flip and cook for another 4 minutes (or 5 minutes from frozen). They won’t be exactly like pan fried, but still golden and crisp with way less cleanup. Here’s my recipe for air fryer dumplings: Air Fryer Gyoza
- Deep Fry: If you’re going all out, deep fry at 175°C (350°F) until golden brown and crunchy. This method gives you the crispiest bite, but it’s definitely messier. Great if you’re serving a crowd or want that snack-shop feel. Here’s my recipe for deep fried dumplings: Fried Wontons.
Frequently Asked Questions
Yes, ground chicken or beef both work. Just make sure there’s enough fat like an 80/20 ratio to keep the filling juicy.
Yes, you can prep the filling a day ahead. Just keep it covered and chilled in the fridge until you’re ready to wrap. The flavors actually get better as it sits.
Yes. Freeze them uncooked in a single layer on a tray first so they don’t stick, then transfer to a zip-top bag. When you’re ready to cook, let them thaw slightly at room temp for about 10 to 15 minutes before pan frying.
Make sure you’re using a nonstick or well-seasoned pan and don’t move the dumplings too soon. Let them form that crust first before checking. Also, don’t skip the oil.
Let the cooked dumplings cool completely, then keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer so they stay crisp. Microwaving works too, but they will be softer.
This recipe is 126 calories per dumpling.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Pan Fried Dumplings
Ingredients
- 1 pack dumpling wrappers, round-shaped or homemade dumpling wrappers
- oil , for pan-frying
- 150 ml water , for steaming
- Chinese black vinegar , or Japanese ponzu, for dipping
For the Filling:
- 8 oz ground pork
- 4 oz shrimp, shelled and deveined, cut into small pieces
- 2 oz cabbage, finely shredded
- 1 teaspoon ginger, grated
- 1 teaspoon scallion, chopped
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine , or rice wine, optional
- ½ teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
Homemade Dumpling Wrappers
- 1 cup all-purpose flour
- ¼ cup water , plus 1 teaspoon water
- extra all-purpose flour, for dusting and rolling
Instructions
- Prepare the filling by combining all the ingredients. Use a spoon to mix well.
To assemble the dumplings
- Place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling into the center. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then press and seal tightly.
- Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom. Repeat the previous steps until the filling is used up.
- Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings in the skillet and pan-fry until the bottoms turn light brown, about 2 to 3 minutes.
- Add 50 ml of water to the skillet and turn the heat to high. Cover the skillet with its lid and let the dumplings steam. Once the water has completely evaporated, reduce the heat back to medium.
- Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and crispy. Repeat the steps for the remaining dumplings. Serve the dumplings warm with your choice of dipping sauce.
Homemade Dumpling Wrappers
- Combine the all-purpose flour and water, and knead until the dough is not sticky and the surface is smooth. Cover it with a damp cloth and let it rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinder in half, then cut each half into 12 small pieces.
- Dust the rolling pin and roll each piece of dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m embarrassed to say I adored potstickers for at least 4 decades before attempting them at home. So easy, and I’ve doubled or tripled this great recipe! Pleated packages are surprisingly simple to construct–watched a couple of YouTube videos to learn how. After I’d tried them a few times, I introduced my DIL to the process and it turned into a fun tradition for us to turn out 5-6 dozen at a time. We could pig out on the spot and still have plenty for our 2 freezers. We do this 3-4 times a year for at least 5 years and recruited my grandsons to help. I use twice the cabbage called for, chop it fine, and briefly saute it with the minced scallions–more of them too–so the veggies simply melt into the filling. I do NOT precook the meat. Ground chicken is a great sub, although pork is our family fave–when I use chicken, I add egg to bind it since the texture is so fine, 1 egg per 1-1.5 lb of chicken. We freeze on cookie sheets, then dump into bags.
Aww, thanks for the comment I am so humbled by your sweet comment. Thanks for the 5 stars rating. I hope this tradition continues in your family!
This is definitely a silly question. Do i cook the filling first?
No silly questions, but no, you don’t cook the filling first.
Fantastic recipes, my favourites food and desserts I am happy that I have found you. Thank you!!
Warmest Regards
Patricia
Thanks.
This works fairly decent with 1 to 1 Bob Mills flour. The blue bag.
Add 1/4 cup of water & if it still needs a bit more “stick” try 1tsp to 3 tsp of vegetable oil.
*gluten-free flour seems to need fat to work best
Hello! If I wanted to freeze these would I do so before or after frying them?
Freeze before frying.
This was a great recipe, and you explained everything amazing, thank you.
I love dumplings! I order them every time we go out for Asian food. I’m looking forward to trying these at home.
2821 ave J
This recipe is just pure perfection – thank you so much Rasa Malaysia <3
Thanks Veera!
Maybe this is a silly question and fill free not to answer. Could one use a rotisserie chicken in place of the pork? I know the chicken would be cooked going in a just wondered if it would work
I think not. Please follow the recipe.
Yes, you could absolutely use rotisserie chicken instead. Just chop it similarly to how original recipe prepares the pork to maintain consistency.(News flash to the naysayers: not everyone eats pork)
i dont eat pork with what i can change it ? thank u
Chicken.
thank u