Chinese Pan-Fried Dumplings
Traditional Chinese pork and vegetable dumplings are prepared by pan-frying and then steaming, resulting in a crispy bottom, soft top, and tender interior.
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Instructions
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Combine all filling ingredients in a large bowl and mix thoroughly.
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Place a dumpling wrapper on a clean surface, keeping others covered with a damp cloth. Add a heaping teaspoon of filling to the center, spreading it without overfilling.
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Moisten the wrapper edges with water/cornstarch (or egg white), then fold and crimp to seal securely.
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Repeat this process for the remaining wrappers and filling, keeping finished dumplings covered.
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Heat a wok or nonstick skillet over medium-high heat with oil.
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Fry 10 to 12 dumplings at a time for 2 to 3 minutes until the bottoms are browned.
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Carefully pour in 1/3 cup of water, partially cover, and steam for about 5 minutes until the dumplings are cooked and the liquid has evaporated.
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Cook the remaining dumplings similarly, adjusting water as needed.
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Serve immediately, plain or with dipping sauce.