Crispy Golden Pan-Fried Dumplings (Printable Version)

Golden-bottomed pan-fried dumplings featuring juicy pork filling with ginger, garlic, and napa cabbage. Ready in 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 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

# Step-by-Step Guide:

01 - Combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage in a medium bowl. Mix until evenly incorporated.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center. Moisten the edge with water, fold in half, and pinch firmly to seal. Create pleats if desired. Repeat with remaining wrappers and filling.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings with flat sides down in a single layer without overlapping. Cook for 2 to 3 minutes until bottoms develop a golden, crispy crust.
04 - Carefully pour water into the pan around the dumplings. Immediately cover with a lid and reduce heat to medium. Steam for 5 to 6 minutes until water completely evaporates and dumplings are cooked through.
05 - Remove the lid and gently press each dumpling with a spatula to slightly compress and increase crispiness. Cook uncovered for 2 additional minutes until extra crispy.
06 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Transfer dumplings to a serving plate and serve hot with dipping sauce.

# Additional Tips::

01 -
  • The bottoms get shatteringly crisp while the tops stay tender and juicy, giving you two textures in one bite.
  • You can prep the filling ahead and freeze assembled dumplings for those nights when cooking feels impossible.
  • They're endlessly adaptable, so you can swap proteins or go fully vegetarian without losing any of that savory depth.
  • The smashing step isn't just fun, it actually creates more surface area for extra caramelization and crunch.
02 -
  • Squeeze the cabbage as dry as you possibly can, or the filling will leak and turn soggy during cooking.
  • Don't lift the lid while the dumplings are steaming, or you'll lose all the heat and they won't cook through properly.
  • Use a nonstick skillet or a well-seasoned cast-iron pan, because dumplings love to stick and it'll break your heart when they tear.
03 -
  • Press the dumplings gently but firmly during the smash step, you want them flattened but not falling apart.
  • If the pan starts to dry out before the dumplings are cooked through, add a tablespoon more water and cover again for another minute.
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them to the dipping sauce, it makes them nutty and fragrant.
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