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.

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!

25 minutes15 minutes

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.

Notes:

*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.

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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.