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Pan-Fried Dumplings - The BEST dumplings recipe you'll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection.
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.
Looking for more delicious dumpling recipes? Check out my Chinese Chicken Dumplings!
Ingredients
Ingredients For Pan-Fried Dumplings
- Dumpling wrappers
- Chinese black vinegar
- Cooking oil
- Water
Ingredients For The Filling
- Ground pork
- Shrimp
- Cabbage
- Ginger
- Soy sauce
- Shaoxing wine
- Sesame oil
- Scallion
- White pepper
- Salt
Ingredients For Homemade Dumpling Wrappers
- All-purpose flour
- Water
See the recipe card for full information on ingredients.
Frequently Asked Questions
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.
– 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
This recipe is only 127 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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 (230g) ground pork
- 4 oz (120g) shrimp, shelled and deveined, cut into small pieces
- 2 oz(60g) cabbage, finely shredded
- 1 teaspoon ginger, grated
- 1 teaspoon scallion, chopped
- 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
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.
Notes
- 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.
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