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–+ servings
Pan Fried Dumplings

Pan Fried Dumplings

Yield: 40 dumplings
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
The best and easiest way to cook amazingly crisp potstickers! After this, you'll never want take-out dumplings ever again. Promise!
4.8 stars (4 ratings)

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

*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.