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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Is it possible to make a vegetarian version? Just omit the pork? Substitute something else?
Yes, you can substitute a vegetarian-friendly option for the pork.
Really!
I did a version with mushrooms and they were loved by vegetarians I. Did them for.
Did you cook mushrooms first?
How do you normally serve these? Do you make a dipping sauce? It looks like there might be something drizzled over them in the pictures. Thanks!
I drizzled with soy sauce.
Your pictures show sesame seeds. Are the dumplings sprinkled with the seeds after they’re cooked?
Yes, the sesame seeds are used simply as a garnish.
How is it that your dumplings look crispy all around when you just brown the bottoms?
Do you have to flip them around while they’re steaming?
You can choose to flip them or not – it’s up to you!
I’m wondering about the danger of adding water to hot oil. Did I misread this?
Nope – the directions are correct as written.
Wow these look so good. Now I’m hungry for Chinese food.
You ALWAYS have the BEST recipes! Thank you!
I second that… Chungah are an incredible cook.. Thank you!
Your recipes are amazing! Do you have a good recipe for a dipping sauce for these?
I actually just drizzle with soy sauce and garnish with sesame seeds – quick, easy and simple! 🙂
How do you cook these from frozen? Do they need to be thawed first?
Could these dumplings be steam cooked? Thanks
Yes, absolutely.
I don’t see the directions. . . . .
The directions are listed below the ingredients.