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Pan-Fried Dumplings

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Pan-fried Dumplings - BEST fried dumplings recipe you'll find online! Juicy, crispy fried dumplings with meat, veggies and pan-fried to golden perfection.

Pan-fried Dumplings - BEST dumplings recipe you'll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection | rasamalaysia.com

Pan-fried Dumplings - BEST dumplings recipe you'll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection | rasamalaysia.com

Originally published in October 2012, updated with new photos.

Fried dumplings with chinese black vinegar for dipping garnished with scallions and sesames

This pan-fried dumplings recipe is probably the best and most authentic fried dumpling recipe you will find online. And, this is an easy dumpling recipe. These Chinese dumplings are so crispy on the outside but inside is filled with moist, juicy, and extremely flavorful meat and veggie fillings.

I made the dumpling wrapper from scratch but you can just use the packaged dumpling wrapper for quick and easy assembling.

Fried dumpling on plate in ponzu sauce garnished with scallions being picked up with chopsticks

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.

Fried dumplings are best served with Chinese black vinegar but Ponzu will work just fine. Enjoy!

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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 | rasamalaysia.com

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 dumplings
Calories 254 kcal

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 heaping teaspoon grated ginger
  • 1 heaping 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 of 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

Instructions

  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. 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.
  3. 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. 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.
  4. Add 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

  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. 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.
Nutrition Facts
Pan-Fried Dumplings with Pork, Shrimp and Cabbage Recipe
Amount Per Serving (4 g)
Calories 254 Calories from Fat 101
% Daily Value*
Total Fat 11.2g 17%
Saturated Fat 2g 10%
Cholesterol 102mg 34%
Sodium 669mg 28%
Total Carbohydrates 12.8g 4%
Dietary Fiber 0.9g 4%
Sugars 0.9g
Protein 24.8g 50%
* Percent Daily Values are based on a 2000 calorie diet.

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23 COMMENTS... read them below or add one

  1. 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?? ^^

    Reply

  4. 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?

    Reply

  10. 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.

    Reply

  13. 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.

    Reply

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