Pan Fried Dumplings

The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!

Pan Fried Dumplings - The best and easiest way to cook amazingly crisp potstickers! After this, you'll never want take-out dumplings ever again. Promise!

Dumplings are just everything.

MY OTHER RECIPES


They’re small enough so that you can eat about 24 of these without feeling too guilty, yet they also make for a completely acceptable dinner.

Plus, you can freeze these as needed so you can get your potsticker fix whenever, wherever.

Pan Fried Dumplings - The best and easiest way to cook amazingly crisp potstickers! After this, you'll never want take-out dumplings ever again. Promise!

And this recipe here is for homemade dumplings that tastes just like your favorite take-out joint.

Except you can get that really amazing golden brown crunchy crispness instead of all that sogginess from waiting for delivery.

I kid you not – this pan-fried method is life-changing – you’ll never want to prepare dumplings any other way!

Pan Fried Dumplings

The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!

Ingredients:

  • 1 pound ground pork
  • 1 zucchini, shredded
  • 1 carrot, peeled and shredded
  • 1 cup shredded Napa cabbage
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 40 won ton wrappers
  • 2 tablespoons vegetable oil, or more, as needed

Directions:

  1. In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  3. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
  4. Serve immediately.

*The filling in the dumplings does not have to be cooked prior to wrapping.

*To freeze, place uncooked dumplings in a single layer on a baking sheet overnight. Transfer to freezer bags.

Nutrition Facts
Serving Size
Servings Per Container 40

Amount Per Serving
Calories 59.4 Calories from Fat 23.4
% Daily Value*
Total Fat 2.6g 4%
Saturated Fat 0.7g 4%
Trans Fat 0g
Cholesterol 16.5mg 6%
Sodium 100.7mg 4%
Total Carbohydrate 5.7g 2%
Dietary Fiber 0.3g 1%
Sugars 0.5g
Protein 3.4g 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.