Best Pan-Fried Dumplings
This pan-fried dumplings recipe is probably the best and most authentic fried dumpling recipe that you will find online. And, this is such an easy dumpling recipe. These Chinese dumplings are so crispy on the outside but filled with moist, juicy, and extremely flavorful meat and veggie fillings on the inside.
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.
How to Freeze Dumplings for Later
Make a big batch of these dumplings and freeze them in the freezer in a plastic bag. When you are ready to cook, just thaw at room temperature and pan-fry the dumplings until golden perfection and you have fresh fried dumplings.
Other Recipes You Might Like
How to Pan Fry Frozen Dumplings
- Place frozen dumplings into a non-stick pan with a thin layer of oil on the bottom, on moderate heat
- Add some cold water into the pan, and continue to fry until the water is absorbed into the dumpling
- Lower the heat and cook until bottom of dumplings are a golden brown
What Dishes to Serve with this Recipe?
Fried dumplings are best served with Chinese black vinegar but Ponzu will work just fine. Enjoy!
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Pan-Fried Dumplings with Pork, Shrimp and Cabbage Recipe
Pan-fried Dumplings - BEST dumplings recipe you'll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection.
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 shelled and deveined shrimp, cut into small pieces
- 2 oz cabbage, finely shredded
- 1 teaspoon grated ginger
- 1 teaspoon chopped scallion
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine, or rice wine (optional)
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- Pinch salt
Homemade Dumpling Wrappers
- 1 cup all-purpose flour
- 1/4 cup water plus 1 teaspoon water
- Extra all-purpose flour, for dusting and rolling
Directions
-
1Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
-
2To 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. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. 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.
-
3Heat 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. 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.
-
4Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy. Repeat the steps above for the remaining dumplings. Serve the dumplings warm with the dipping sauce of your choice.
Homemade Dumpling Wrappers
-
1Combine 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.
-
2Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. 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.
Mary Bostow
I love dumplings! I order them every time we go out for Asian food. I’m looking forward to trying these at home.
chandler birdsong
2821 ave J
Veera
This recipe is just pure perfection – thank you so much Rasa Malaysia <3
Rasa Malaysia
Thanks Veera!
hila
i dont eat pork with what i can change it ? thank u
Rasa Malaysia
Chicken.
hila
thank u
Selina
how long does this take? :)
Alexandra
I love dumplings! I will try to make it very soon. Great picture!
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.
Jan Rostkowski via Facebook
one of my all time faves
ShowShanti via Facebook
Yum, indeed!
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.
masterofboots
Cool! Looks like I can make a big batch and freeze for the festive season
joey
Congratulations on your feature Bee! Heading over to Design Sponge now to read it!
WineDineDivas
Congratulations! Your Pan-fried Dumplings do look picture perfect…
Eleanor Hoh
Kung Hei Fat Choy Bee! These look delightful, yum. You’ll be in Penang to celebrate with your family, how nice!
Kelly
Mmmmm! First the Mandu, then this! Luckily I’ve bought some dumpling wrappers so I can make them tomorrow!
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?
Francis Calasanz via Facebook
Congrats Bee!
Shirley Lam via Facebook
YUM!
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?? ^^