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.
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.
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
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
Instructions
- 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.*
- 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.*
- 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.
- Serve immediately.
Notes
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Never thought about pan frying these before, they look so yummy and I think pan frying gives it that crispy golden outside that cant really be achieve with any other cooking method. Great work (:
Thanks for a great recipe!! How many pot stickers is the per serving nutritional info based on?
The nutritional information listed is for a single dumpling. But of course, the numbers will vary if more than 40 dumplings are made.
I made these this afternoon and served them for supper with a side of Chicken Lo Mein. Chungah, these little morsels are ever so tasty and so much fun to make also. I had 2 cookie sheets full of pretty little pinched pockets. My husband just keep saying “I love these”.
Your website is one of my favourite recipe sites.
Thank you for sharing Chungah.
Darlene
Nova Scotia
Canada
I don’t eat eggs if possible-long story-if I omit them do I need to substitute another ingredient? Thank you.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Rick, I am trying to see if I can forgo the eggs, too. Did you ever find if it would work? I noticed that in another one of her potstickers recipes she did not use eggs… I’m perplexed… https://damndelicious.net/2014/03/01/potstickers/
This was so much fun to make! (1st time making dumplings) I quickly learned to put a small amount because the wrapper would not seal properly! We enjoyed these two straight nights in a row! Thank you!
Just tried these and they were delicious. I did freeze half of them as described and then made them a couple of days later and they tasted exactly like the fresh ones! My only warning is to not overload the skillet with dumplings and to make sure that they really aren’t touching each other, otherwise they get stuck together and can be difficult to separate without tearing the dough. I made a simple peanut/soy sauce to dip in and they were fantastic!
Hi,
While these were super delicious, they stuck to the pan..badly…despite following your directions 100%. Any ideas how to manage this? I hate it when they stick because then the dumplings rip apart and the filling come out:-(
Shae, what kind of pan are you using?
I used my le Creuset dutch oven.
PS- I’m obsessed with your blog. It has revolutionized dinner in my home:-)
Can ground chicken be used to substitute for the pork? Would it have to be pre cooked before combining ingredients? Thanks! Can’t wait to try this recipe!
Chicken would be a great substitute. And no – the filling in the dumplings does not have to be cooked prior to wrapping.
just picked up the ingredients i needed to make these along with thai shrimp noodles. my family is in for a treat tonight! can’t wait
I love dumplings, but I have only tried cooking the Indian kind.
These look so good, will surely make them this weekend!
I love potstickers sooooo much but have never made them homemade. This recipe looks fantastic!
I love dumplings! I order them every time we go out for Asian food. I’m looking forward to trying these at home.
Dumplings are just one of my favorite things ever!
I can’t wait to try these! Potstickers are my one of my husband’s favorite things, and I’m always looking for a great recipe for them. If the dumplings are frozen, do they need to be thawed before being cooked?
Nope! 🙂
Any ideas for a dipping sauce?
Is there a good substitute for mirin?
There are many dipping sauce recipes available online but I prefer to drizzle them with a little bit of soy sauce and sesame seeds – quick, easy and simple! You can also check out this article discussing possible substitutes for mirin.
Hi Chungah – I have been trying many of your great recipes for the past 18 months. My husband passed away after a lengthy illness and we were able to keep him at home with medical support. When the end came, I was not interested in making or eating much and your easy, wonderfully spiced recipes inspired me eat healthy and try new recipes. Thanks so much for that, it helped me a lot!! One question about the dumplings. Do you thaw to cook if they have been frozen? I love getting your emails and hope you keep up the great work! Canada love you too!! Anne
Nope – no need to thaw! 🙂
Yum – thank you.
Hello,
I would like to know why you don’t list nutritional information? I would love to make a lot of your delicious looking food, including the pan fried dumplings, but really n3ed to see the info.
Thanks, Pam
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Boring comment Pam, Chunga is a Cook not an nutritionist. Thank you Chunga for al your great recipes.
Any suggestion for a nice vinegary dipping sauce to join those lovely dumplings? Thanks!
There are many dipping sauce recipes available online but I prefer to drizzle them with a little bit of soy sauce and sesame seeds – quick, easy and simple! 🙂
Wow!! I’ve always felt intimidated with making dumplings at home. After reading your recipe, I think I could tackle them!! Thank you!