Perfect Fried Dumplings & Buns
Discover how to make irresistible pan-fried dumplings and buns at home. This recipe guides you through creating crispy bottoms, tender wrappers, and flavorful fillings, a staple in many Asian cuisines.
Ingredients
- 24 count round dumpling wrappers store-bought or homemade
- 1 pound ground pork lean
- 2 cups Napa cabbage finely chopped
- 2 tablespoons ginger grated
- 3 cloves garlic minced
- 2 tablespoons soy sauce low sodium
- 1 tablespoon sesame oil toasted
- 0.5 teaspoon white pepper freshly ground
- 2 tablespoons green onions chopped
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil for frying
- 0.5 cup water for steaming
- 0.25 cup soy sauce for dipping
- 1 tablespoon rice vinegar for dipping
- 1 teaspoon sesame oil for dipping
- 0.5 teaspoon chili flakes optional
- 1 teaspoon sugar for dipping
Instructions
- Prepare the filling: In a large bowl, combine ground pork, finely chopped Napa cabbage, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, chopped green onions, and cornstarch. Mix well until everything is evenly combined.
- Assemble the dumplings: Take one dumpling wrapper and place about 1 tablespoon of filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to create a half-moon shape, then pleat the edges to seal, ensuring no gaps. Repeat with remaining wrappers and filling.
- Pan-fry the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down, leaving a little space between each. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Steam the dumplings: Carefully pour 1/2 cup of water into the skillet (be cautious as it will splatter). Immediately cover the skillet with a lid and reduce heat to medium-low. Let the dumplings steam for 8-10 minutes, or until the water has evaporated and the filling is cooked through.
- Crisp again and serve: Once the water has evaporated, remove the lid and increase heat to medium-high for 1-2 minutes to crisp up the bottoms again if desired.
- Prepare dipping sauce: While dumplings are cooking, whisk together soy sauce, rice vinegar, sesame oil, chili flakes (if using), and sugar in a small bowl.
- Serve: Transfer the fried dumplings to a serving platter and serve immediately with the prepared dipping sauce.
Notes
For vegetarian dumplings, substitute pork with finely chopped mushrooms, tofu, and additional cabbage. For shrimp dumplings, use finely minced shrimp and chives. You can freeze uncooked dumplings on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen by adding a few extra minutes to the steaming time. Vary your dipping sauce with a touch of chili oil, minced garlic, or a sprinkle of toasted sesame seeds.