Crispy Golden Pan-Fried Dumplings (Print View)

Crispy pan-fried dumplings with juicy pork filling, steamed and smashed for golden perfection in just 40 minutes.

# What You’ll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons scallions, finely chopped
03 - 1 tablespoon fresh ginger, finely grated
04 - 1 clove garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon ground white pepper
10 - 1/2 cup napa cabbage, finely chopped and squeezed dry

→ Dumpling Assembly

11 - 16 round dumpling wrappers (gyoza or wonton style)
12 - Water for sealing

→ For Frying

13 - 2 tablespoons vegetable oil
14 - 1/3 cup water

→ Dipping Sauce

15 - 2 tablespoons soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon chili oil, optional
18 - 1/2 teaspoon toasted sesame seeds, optional

# Method:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix until evenly incorporated.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center of each wrapper.
03 - Moisten the edge of the wrapper with water. Fold in half and pinch firmly to seal, creating pleats if desired. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings flat side down in a single layer without overlapping.
05 - Cook for 2 to 3 minutes until the dumpling bottoms develop a golden, crispy exterior.
06 - Carefully pour water around the dumplings. Cover the skillet immediately and reduce heat to medium. Steam for 5 to 6 minutes until water has evaporated and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to increase crispiness. Cook uncovered for 2 additional minutes until edges are extra crispy.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil, and sesame seeds if using. Serve dumplings hot with sauce.

# Expert Advice:

01 -
  • The smash technique creates an impossibly crispy crust that stays crunchy even after dipping.
  • You can prep the filling ahead and freeze assembled dumplings for a quick weeknight treat.
  • Theyre showy enough for guests but forgiving enough for your first attempt.
02 -
  • Always squeeze the cabbage completely dry or the filling will leak and make sealing impossible.
  • Dont skip the smash step, thats what creates the extra crispy edges that make these dumplings special.
  • If the dumplings stick to the pan, your oil wasnt hot enough or you moved them too soon.
03 -
  • Use a nonstick skillet with a tight fitting lid, it makes the steaming step foolproof.
  • If the dumplings start to stick after steaming, add a tiny bit more oil and let them crisp up again.
  • Taste your filling before you start folding, adjust the seasoning if it needs more soy sauce or ginger.
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