Pan-Fried Dumplings

Pan Fried Dumplings

The delicious Pan-Fried Dumplings are crispy on the bottom and wrapped the juicy pork and leeks filling inside. It is an easy Pok Choy shape Chinese dumplings recipe which simply prepared from scratch and serves the best staple ever.

Pan-Fried Dumplings are also known for potstickers or as simple as Chinese Dumplings. They are the meat dumplings made from scratch and filled with ground pork, leek, and seasonings for the taste. You can also easily make the Chinese dumplings with the store-bought dumpling wrappers, and make a delicious filling by mixing and matching your favorite meat and vegetables. Make a patch of dumplings ahead of time, and keep them in the freezer. Cook them perfectly crisp on the bottom and serve with dipping sauce aside.

What are the ingredients for Pan-Fried Dumplings?

Homemade dumpling wrappers need only two ingredients,

  • All-purpose Flour
  • Water – use the hot boiling water at temperature between 80°C to 85°C (176°F too 185°F). Make the dough with hot boiling water to the nice and chewy dumpling wrappers.
  • Spinach juice (I made a dual color dumpling wrappers in this recipe, so I blended the spinach with water and drain it out with a strainer to get the spinach jucie. )

The delicious pork and leeks filling needs the following ingredients,

  • Leeks, or Chinese Chives
  • Ground Pork
  • Shrimp
  • Egg
  • Potato Starch 
  • Salt 
  • Soy Sauce 
  • Chinese Black Soy Sauce 
  • Oyster Sauce 
  • Sesame Oil 
  • Chinese Shaoxing Rice Wine
  • Ground White Pepper 

How to make Pan-Fried Dumplings?

Homemade Dumpling Wrappers

  • First, we need to make dumplings wrappers from the scratch. Mix water and all-purpose flour in a bowl, and knead it until well combined. Cover the dough with a plastic bag, and let it rest for 10 minutes.
  • Repeat the same to make the spinach dough.

Pork And Leeks Filling

  • Combine the filling ingredients in a large bowl, and mix well with a fork or chopstick. Cover the filling with plastic wrap, and refrigerate it before using.

Shape the Dumpling Wrappers

  • Transfer the dough to a floured working surface. Knead the dough for 5 minutes until smooth. Sprinkle some flour over the dough when you knead it if the dough gets sticky.
  • Roll both white and spinach dough into 15 inches long cylinder. Flatten the spinach dough with a pin roller. Wrap the white dough inside spinach dough, and pinch the seams to seal. Roll the dough to smooth out the seams.
  • Cut the cylinder into equal pieces about 1 inch thick each. Generously sprinkle the flour over them. Press each of them with your palm, and flatten them with a rolling pin to make a round shape wrap about 3 inches in diameter.
  • Sprinkle more flour on the wraps to prevent them from sticking.

Assemble The Dumplings

  • Place a small spoonful of filling on the center of the dumpling wrappers, lift the edges to wrap the filling in the middle and pinch to seal. (Pinch the part between filling and edges to make a Pok Choy look shape).
  • Repeat the same for the remainings.

Pan-Fry the dumplings

  • Heat the frying pan with one tablespoon of oil on medium-high heat. Place the dumpling in the pan 1 inch apart, and add 1 cup of water. Cook the dumpling with the lid covered for 5 minutes.
  • Next, add 1 cup of water to the pan, continue cooking the dumplings for another 5 minutes until the water is evaporated and crisps on the bottom. Turn off the heat, dish out. Serve them immediately with white sesame and chopped green onion on top.

How to make the crispy bottom Pan-Fried Dumplings?

  • Heat the non-stick frying pan with one tablespoon of oil. Place the dumpling in the pan 1 inch apart, and add 1 cup of water. Cook the dumpling for 5 minutes with the lid covered. Let the oil and water fry and steam the dumplings at the same time. Once the water is evaporated in the pan, let’s add one more cup of water to the pan to cook the dumpling through.

How to store the Pan-Fried Dumplings?

  • Place the dumplings in a baking pan or a tray lined with parchment paper, and freeze them until hard enough. Transfer the frozen dumplings in a plastic bag and store them in the freezer for up to 2 months.

More delicious recipes you may interest.

Japanese Potato Salad

Pumpkin Shrimp Pasta

Tebasaki Japanese Fried Chicken Wing

Carbonara Udon

Yield: 3 people

Pan-Fried Dumplings

Pan Fried Dumplings

The delicious Pan Fried Dumplings are crispy on the bottom and wrapped the juicy pork and leeks filling inside. It is an easy Pok Choy shape Chinese dumplings recipe which simply prepared from scratch and serves the best staple ever.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

White Dumpling Dough

  • 1 cup All-Purpose Flour (prepare extra 1/2 cup of the flour on the side when shape the dumpling wraps)
  • 1/4 cup Hot Water (80°C or 176°F)

Spinach Dumpling Dough

  • 80 g Spinach Leaves 
  • 1/4 cup Hot Water (80°C or 176°F)
  • 1 cup All-Purpose Flour

Pork And Leeks Filling

  • 4.5 oz (130 g) Leeks, chopped 
  • 1 lb (500 g) Ground Pork
  • 6 medium sized Shrimp, chopped 
  • 1 Egg (60 g with shell)
  • 1 teaspoon Potato Starch 
  • 1/2 teaspoon Salt 
  • 1 tablespoon Soy Sauce 
  • 1/2 tablespoon Chinese Black Soy Sauce 
  • 1 tablespoon Oyster Sauce 
  • 1 tablespoon Sesame Oil 
  • 1 tablespoon Chinese Shaoxing Rice Wine
  • 1/2 teaspoon Ground White Pepper 

Pan-Fry Dumplings

  • 1 tablespoon Oil (for cooking)
  • 2 cup Water
  • 1/4 cup of Roasted White Sesame (or Black Sesame)
  • 1 stalk Green Onion, chopped 

Instructions

White Dumpling Dough

  1. Add all-purpose flour and hot water in a bowl, mix well. Knead the dough for 2 minutes and wrap it in a plastic bag. Let the dough rest for 10 minutes.

Spinach Dumpling Dough

  1. Add spinach leaves and hot water to a blender, and blend it for 10 seconds. Drain the juice out with a strainer, and combine it with all-purpose flour in a bowl. Knead the dough for 2 minutes and wrap it in a plastic bag. Let the dough rest for another 10 minutes before shaping.

Pork And Leeks Filling

  1. In a large bowl, combine the filling ingredients and mix well with a fork or chopstick. Cover the filling with plastic wrap, and refrigerate it before using.

Shape The Dumpling Wraps

  1. Transfer the dough (both white and spinach dough) to a floured counter, knead the dough for 2 minutes until smooth. Roll both doughs into 15 inches long cylinder. Flatten the spinach dough with a pin roller. Wrap the white dough inside spinach dough, and pinch the seams to seal. Roll the dough to smooth out the seams.
  2. Cut the cylinder into equal pieces about 1 inch thick each. Generously sprinkle the flour over them. Press each of them with your palm, and flatten them with a rolling pin to make a round shape wrap about 3 inches in diameter.
  3. Sprinkle more flour on the wraps to prevent them from sticking.

Assemble The Dumplings

  1. Place a small spoonful of filling on the center of the dumpling wrappers, lift the edges to wrap the filling in the middle and pinch to seal. (Pinch the part between filling and edges to make a Pok Choy look shape).
  2. Repeat the same for the remainings.

Pan-Fry the dumplings

  1. Heat the frying pan with one tablespoon of oil on medium-high heat. Place the dumpling on the pan 1 inch apart, and add 1 cup of water. Cook the dumpling with the lid covered for 5 minutes.
  2. Next, add 1 cup of water to the pan, continue cooking the dumplings for another 5 minutes until the water is evaporated and crisps on the bottom. Turn off the heat, dish out. Serve them immediately with white sesame and chopped green onion on top.




Nutrition Information:

Yield:

3

Serving Size:

people

Amount Per Serving: Calories: 686Total Fat: 13.1gSaturated Fat: 3.3gCholesterol: 312mgSodium: 1012mgCarbohydrates: 30.5gFiber: 3.2gSugar: 2.1gProtein: 66.9g
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