pan fried dumplings

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

soy sauce

sesame oil

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

Delicious Jiaozi (Potstickers or Pan-Fried Dumplings) are low carb, Paleo, Gluten-free, Whole30. These Chinese dumplings are easy to makem, freeze well!, and healthy delicious!

Jiaozi Chinese Potstickers (Paleo, Whole30, Keto)

daikon radish

scallions

tbsp finely chopped ginger

lbs ground chicken (or turkey, pork, lamb)

¼ tsp coarse sea salt (plus more for sprinkling)

⅛ tsp ground white pepper

arrowroot starch (omit for keto)

Avocado oil

1.5-2 tbsp coconut aminos

¼ tsp toasted sesame oil

1-1.5 tsp rice vinegar

Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet.  Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.

These pork dumplings are filled with fresh veggies and ground pork, then pan fried and steamed to give you the perfectly crisp, yet tender texture.

Pork Dumplings

cabbage

green onion, thinly sliced

hoisin sauce

ginger

Kosher salt

cracked pepper

(round) dumpling/potsticker wrappers

vegetable oil

green onion

sesame seeds

Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined. 

Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. 

Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this.

Fold the wrapper in half and press the edges together to seal the dumpling into a half moon shape. 

Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on it's own. 

Heat 2 tablespoons oil a large saute pan over medium heat.

Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down  and cook for about 1-2 minutes or until the bottom is a dark golden brown. 

Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so we be sure to have the lid handy before pouring the water. 

Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed.

Remove lid and cook for another 30 seconds or so, until the bottoms are crisp again.

Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil. 

Serve with soy sauce and garnish with sliced green onion and sesame seeds.

Little pillows of heaven - these pork dumplings are the perfect party appetizer or quick weeknight dinner.

I have been wanting to make dumplings at home but thought it was too time consuming.  You make it look so easy and tasty!  I'm adding this recipe to recipes to try soon.

Oooh, my family would totally love these! They look like the perfect appetizer for ... well ... just about any meal! Thanks so much for sharing!

I love a good pork dumpling! Love how crispy you got the bottom of the dumplings. They look amazing!

I’m so glad I found this recipe! I have a serious love for dumplings, and I can’t wait to make these at home. Looks so easy and delicious!

Wish I could grab these right now. These dumplings would be a great appetizer for parties or get together. Looks fantastic.

We always order dumplings when eating out but now I will make them at home! I can't believe how easy they are to make.

I'm making these for sure as I have most ingredients available. The kids would like some of it when really hungry and crave something so delicious

My stomach rumbled when i saw these! I love dumplings, and making my own. My family would LOVE these!

A couple of months ago we made a similar recipe to this, and since cravings for more. A perfect starter treats for any party or get-together.

I LOVE dumplings. I've never had the courage to try making them at home. You make it seem so easy I think I'll actually attempt to do it! The filling combo sounds freaking amazing.

My store only had the square wrappers, but these were fantastic for date night at home. So easy to make and so dang good!

I have recently developed a serious addiction to potstickers and dumplings lol. Always frozen as I haven’t worked myself up to make them homemade. I came across your recipe and decided it was time!!!! And I am so glad I did! This recipe is insanely easy. Minimal ingredients. But the flavor is phenomenal!!!!! I ended up using square wrappers as that’s all I could find at the time. You can make all at once and just have a feast or you can make the potstickers and put some on the freezer for later. Just absolutely amazing.

Great tasty and economical recipe - now added to the monthly family recipe cycle.

Super easy to make and delicious taste. For the sauce I added a lil rice vinegar, red pepper flakes and sesame oil. Definitely will use this as a appetizer or for pot luck. It’s also a hearty recipe to be used as a main dish.

These were so tasty!  I loved this recipe and I would recommend it to anyone wanting a good dumpling, every bite was a burst of flavor and everyone just wanted more !! Also I made my own wrappers, if you have time on your hands to do that as well you've got a day in the kitchen planned! Thanks for a great recipe that is easy to follow!

These are absolutely delicious! I just have one question regarding the calorie amount in the nutrition label, it states 141 calories per serve is this 141 calories per dumpling? :)

Love this recipe!! Will be great to have on hand for guests!  Thank you for sharing ?

Fantastic recipe! I was able to win over everyone in the household, including a very picky teen! Will definitely be making this recipe often. Thanks Kylie! &lt;3

These were amazing! We can't wait to make them again. Thanks for the fantastic recipe!

Better than any restaurant and fun to make! ??

I loved this recipe!! Potstickers are a fan favorite of mine so being able to make them at home was awesome and fairly easy! I think next time I make them, I will make the mixture the night before excluding the green onions and cabbage, so that the meat could marinate a little more in the flavors (add the green onions and cabbage before assembling so they don't get soggy if you do marinate). I added a generous amount of salt and pepper. If it's not salty enough, dipping them in soy sauce adds more flavor! Wrapping each one individually took some time so I recommend getting helpers to make it go by faster. If you've never tried making your own potstickers before, this is a great recipe to try!! Homemade always beats store bought.

So good and fun to make! We love ginger and this recipe has great depth in flavor. We planned on making extra to freeze, but we ate the entire batch instead!

I'm just craved for these yum dumplings. Love you video. looks mind blowing. These look soooooooo good! I’m definitely pinning this so I can make it soon! My family loves dumplings, so this will be a hit. Thanks!

Made these the other night for my family and they were DELICIOUS. So juicy and fresh - thank you for the recipe!!! It will become a regular in my household!

These potstickers are so good and were so easy to make. Everyone at Christmas dinner was very happy. The potstickers went so well with my roast and balsamic Brussels sprouts.

https://content.jwplatform.com/videos/7QJoJbT2.mp4

Just over 30 minutes from start to finish these pork dumplings are simple, satisfying and loaded with flavor!

Pork_Dumplings_By_Mi

These yummy dumplings are steamed right in the skillet while pan-frying them, so you don&#039;t have to go through the trouble of boiling them first. That&#039;s one less step, and one less pot to wash!

Pan Fried Dumplings (Potstickers)

Napa cabbage (, thinly sliced)

salt (,

lb ground chicken (,

peanut oil (, (or vegetable, etc.))

cremini mushrooms (, finely chopped (or shiitake mushrooms))

garlic (, minced)

green onion (, finely chopped)

tsp ginger (, minced or grated)

tsp dark soy sauce

tsp sesame oil

tsp pepper

salt

sugar

dumpling wrappers (, round)

water (,

peanut oil (, for frying)

tbsp dark soy sauce

tsp chili oil

tsp sesame seeds (, toasted)

Sprinkle cabbage with salt, stir and set aside for 20 minutes. Squeeze excess liquid from the cabbage. Strain, discard liquid, and add to a large bowl.

Add the rest of the filling ingredients to the bowl. Mix well to combine. Place mixture in fridge to chill.&nbsp;

Make the Filling:

To assemble the dumplings, peel one wrapper off the stack and place in the palm of your non-dominate hand.&nbsp;

Add about a 1/2 tbsp of filling to the center of the dough. Use your finger to add a little water to the edge of the wrapper. By making the edges damp, it will stick together when you fold the dough.&nbsp;

Fold the dough in half, and pleat as desired (see note for tips!), making sure to press the edges together to create a tight seal.&nbsp;

Use your fingers to slightly curve the dumpling, making sure the bottom is flat, so it can sit in the skillet. Place the wrapped dumplings pleat side up on a plate or tray lined with parchment, to prevent sticking. Cover with plastic wrap or a damp towel while you make the rest of the dumplings, so they don't dry out.&nbsp;

Continue wrapping your dumplings until you use all of the wrappers (about 30 usually) in the pack. Leftover filling can be rolled into meatballs and fried.&nbsp;

Wrap the Dumplings:

Combine all ingredients in a small bowl, and set aside.&nbsp;

Make the Dipping Sauce:

Place a non-stick skillet with a lid over medium-high heat. Add 2 tsp peanut oil to pan, and allow to heat up.&nbsp;

Place about 8-10 dumplings (depending on the size of your skillet) flat side down, and pan-fry for 2-3 minutes, or until golden brown.&nbsp;

Add 1/4 cup water, then quickly cover with lid to trap the steam. Steam for 4-5 minutes, or until most of the water has evaporated.&nbsp;Remove lid, add more oil if needed, and fry for another minute or two, then remove from skillet. Check for an internal temperature of 165F/74C to ensure that chicken is fully cooked.

Repeat until all dumplings are fried. Serve warm with the dipping sauce.

Pan-Fry the Dumplings:

Pan-fried Dumplings - BEST dumplings recipe you&#39;ll find online! Juicy, crispy dumplings with meat, veggies and pan-fried to golden perfection.

Pan-Fried Dumplings

pack dumpling wrappers (round-shaped or homemade dumpling wrappers)

Oil (for pan-frying)

150 ml water (for steaming)

Chinese black vinegar

shrimp

scallion

Chinese Shaoxing wine (or rice wine (optional))

white pepper

water water

all-purpose flour (for

Prepare the filling by combining all the ingredients together. Use a spoon to mix well.

Place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly.

Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes.

Add 50 ml water to the skillet or pan and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.

Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy. Repeat the steps above for the remaining dumplings. Serve the dumplings warm with the dipping sauce of your choice.

To assemble the dumplings

Combine the all-purpose flour and water and knead until the dough isn’t sticky, and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.

Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces.

Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.

Homemade Dumpling Wrappers

These rice paper dumplings with hoisin sauce are inspired by Chinese-style dumplings along with Vietnamese fresh and fried spring rolls! I opted to pan-fry these to create a crispy exterior, while also making it easier for cooking and clean-up.These rice paper dumplings are paired with a tasty hoisin-based sauce, but you can opt for any dipping sauce of your choice!The filling is a simple mix of vegetables and mushrooms that I quickly processed before stir-frying and seasoning.

Rice Paper Dumplings with Hoisin Sauce

onion

carrot (peeled)

cabbage leaves

5.2 oz fresh mushrooms (of choice)

red bell pepper

oz extra firm tofu (drained and pressed)

tbsp neutral oil

oyster sauce

black pepper

tbsp corn starch (or more as needed)

tbsp rice vinegar (adjust

2-3 tsp chili oil

tsp sugar (adjust

tsp sesame seeds

green onions

rice paper

Neutral oil

You can use a food processor to prepare the filling faster. I processed the carrots, onion, cabbage, mushrooms, and bell pepper.

You can opt to process these separately or mix everything together. This makes it easier to compress the filling when folding the dumplings.

In a large non-stick pan or skillet over medium heat, heat the neutral oil.

Once hot, add the onion and green onion. Sauté for 1-2 minutes until tender and aromatic.

Add the rest of the minced vegetables. Sauté for 3-4 minutes and allow the vegetables to cook and for any excess water to evaporate.

Crumble the tofu and add into the vegetables.

Season with veg oyster sauce and dark soy sauce. Mix well.

Leave the tofu to cook for 4-5 minutes on medium heat. Allow the excess water from the tofu to evaporate. The tofu will start to resemble minced ‘meat’.

Taste the filling and feel free to season with more veg oyster sauce, to taste, if desired. Finish with sesame oil

Transfer the filling to a bowl. Mix the corn starch into the filling. The starch acts as a binder. To test out the filling, scoop a spoonful and shape with your hands. It should hold up.

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The most viewed pan fried dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine