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    Home » Weekend cooking

    Pan fried dumplings

    Published: Aug 22, 2020 · Modified: Jan 13, 2022 by Genevieve

    Jump to Recipe

    Pan fried dumplings (or pot-stickers) are such a pleasure to eat. They're juicy on the inside, crispy at the bottom, and filled with flavour! PLUS, they're nutritious and easy to make. First time forming the dumpling may seem a bit 'no idea where to start' but after a bit of practice, you'll get the hang of it and (hopefully like me) find it quite therapeutic once you get into the groove of it!

    There are 3 components to pan-fried dumplings:

    • Dumpling sheets
    • Filling
    • Dipping sauce
    Delicious pan fried dumplings (pot-stickers) that are juicy, crispy and easy to make.
    Jump to:
    • How to make dumpling wrappers (sheets)
    • How to make dumpling filling
    • Wrapping instructions
    • Cooking instructions
    • Dipping sauce
    • 📖 Recipe

    How to make dumpling wrappers (sheets)

    Ingredients: all purpose flour & warm water

    Step 1 Making the dough

    Super simple, throw flour and warm water into a mixing bowl, roughly mix with one hand until it combined. Tip the dough onto a lightly floured benchtop then knead your warm dough until it becomes nice and smooth (about 3 minutes). Form into a small ball and rest for 10min.

    Warm water - helps soften the dough which makes rolling the wrappers really easy. The dumpling dough also has a softer texture once it is cooked. Using room temperature water is totally fine too, just rest your dough for 20min before begin making the wrappers - step 2.

    • pan fried dumplings Combine dough ingredients
    • pan fried dumplings mix dumpling dough
    • pan fried dumplings tip dough onto surface
    • pan fried dumplings knead dumpling dough till smooth

    Step 2 Rolling dumpling sheets

    You know your dough is well-rested when it does not spring back up when you press into it with your fingers. Like below pic:

    After dumpling wrapper dough has been rested it does not spring up when pressed

    To form the dumpling sheets (ensure your workspace is lightly floured):

    • Divide the dough into 2 and roll both out into long thin sausages - approx 15cm long each
    • With a lightly floured knife, cut the dough into small cubes, about just over 1cm width. This should give you approx 24 cubes
    • Flatten each dough cube with the palm of your hand (lightly floured), cut side up
    • To roll a circular sheet, generously flour both sides of a dough disk, roll out the dough with a rolling pin, turning the dough sheet in a circular motion (about 45 degrees at a time) after each roll with the rolling pin until a round thing sheet is formed
    • Repeat to form 24 dumpling sheets (ensure both sides are generously floured before stacking on top of each other to avoid sticking)
    • pan fried dumplings cut dough into little cubes
    • pan fried dumplings flatten it with the palm of your hand like this
    • pan fried dumplings roll the dumpling wrapper out with a rolling pin
    • pan fried dumplings first dumpling wrapper done

    How to make dumpling filling

    Ingredients: Fatty pork mince, shredded cabbage, minced ginger, soy sauce, shiaoxing wine, sesame oil, salt, white pepper

    Note: make the filling whilst the dough rest to save time.

    Simply combine all ingredients and MIX! Emphasis on the mix because you want the filling to be thoroughly mixed until the ingredients are sticking together (almost paste like). Easiest is to mix with a hand.

    Wrapping instructions

    To wrap the dumpling:

    • Sit 1 dumpling wrap on the palm of one hand and spoon about 1 tablespoon of filling onto the wrap
    • Pinch top and bottom of wrap together
    • Fold and pinch both sides until dumpling formed. Make sure dumpling is completely sealed

    Cooking instructions

    Drizzle a little oil on non-stick frying pan at medium high heat, place dumplings and a little water (¼ cup) and lid on. Make sure there is a little space between dumplings and that they're not on top of each other. There is no need to turn the dumplings throughout the cooking process.

    Total cooking time is approx. 7 minutes. After 6 minutes I usually take the lid off to help evaporate all the water. Dumplings are ready when the bottom crisps and reach a lovely golden colour!

    To fry 24 dumplings, it'll take about 2 - 3 batches, depending on how big your frying pan is.

    Dipping sauce

    Ingredients: Soy sauce, black vinegar, sugar, minced ginger, minced garlic and sesame oil

    Mix all ingredients together and enjoy with these delicious dumplings!

    • delicious pan fried dumplings
    • yummy pan fried dumplings

    Have a go, these pan-fried dumplings (pot-stickers) are worth all the effort! Hope you enjoy this recipe and let me know by commenting below if you have any questions, thoughts, suggestions!

    📖 Recipe

    Pan-fried dumplings

    Crispy bottom, juicy filling, super delicious, what's not to like about pan-fried dumplings!? Give this recipe a go!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Keyword: dumplings, pork dumplings
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings: 4 people
    Calories: 385kcal
    Author: Genevieve

    Equipment

    • Rolling pin
    • Non-stick frying pan

    Ingredients

    Dumpling sheets

    • 1½ cups all purpose flour
    • ¾ cup warm water
    • or 1 pack of store bought dumpling sheets (see Note 1)

    Filling

    • 300 g /11oz pork mince Ideally fatty but lean mince works too
    • 3 cups finely shredded cabbage
    • 1 teaspoon minced ginger I use a small grater
    • 1 tablespoon soy sauce
    • 1 tablespoon shaoxing wine
    • 1 teaspoon white pepper
    • salt
    • ¼ teaspoon sesame oil

    Dipping sauce

    • ½ teaspoon ginger minced
    • 1 clove garlic minced
    • 1 tablespoon soy sauce
    • 1 tablespoon black vinegar Substitute: malt vinegar
    • 3 drops sesame oil about ⅛ tsp
    • 1 teaspoon caster sugar

    For pan frying

    • 2 tablespoon neutral flavoured oil Canola or sunflower
    • water
    Prevent your screen from going dark

    Instructions

    Dumpling sheets

    • Place flour and water in a bowl and mix with one hand until combined. Tip the dough onto lightly floured benchtop and knead until smooth (approx. 3min). Form dough into a ball, cover and rest for 10min.
    • Divide dough into 2 and form into long sausages, approx 15cm each.
    • Using a lightly floured knife, cut dough into small cubes, just over 1cm thick each. You should get about 24.
    • Flatten each cube with palm of a hand and use a rolling pin to roll out into a thin circular dough sheet. Ensure the dough is generously floured to avoid sticking.

    Making the dumplings

    • Combine all filling ingredients and thoroughly mix through.
    • To make a dumpling; place 1 dumpling sheet onto the palm of one hand and with the other, spoon 1tbsp of filling in center of the sheet then pinch and seal the top and bottom. Fold a small portion of top dumpling skin slightly towards the centre, pinch and seal to the bottom sheet. Repeat until both sides of dumpling are pleated and sealed.
    • Repeat for all dumplings and make sure benchtop is lightly floured to avoid sticking!
    • Cook dumplings in 2 - 3 batches, depending on size of pan. For each batch, add 1 tablespoon of oil into a non-stick frying pan, place dumplings into pan (make sure they're not overlapping) and ¼ cup of water. Lid on and cook for 7 minutes until all water is absorbed and evaporated and bottom of dumpling is crispy and golden.
    • Combine all dipping sauce ingredients and serve with your delicious dumplings!

    Notes

    Note 1. If using store bought dumpling sheets, skip the part about how to make dumpling sheets and go straight to 'Making the dumplings' instructions!
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 385kcal | Carbohydrates: 41.6g | Protein: 20.2g | Fat: 14.4g | Saturated Fat: 1g | Potassium: 167mg | Fiber: 2.8g | Sugar: 2.9g | Calcium: 33mg | Iron: 3mg

    Other great Asian recipes

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    • Chinese Broccoli with Oyster Sauce and Shiitake Mushrooms
    • Pork Wontons
    • Chinese pork mince noodles
    « Blueberry yoghurt loaf
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    All in for a "what's for dinner" conversation. When I'm not at the gym exercising or grocery shopping, I'm making a mess in the kitchen and creating something yum along the way.

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