Crispy Pan-Fried Dumplings

Why You’ll Love This Recipe

These pan-fried dumplings are the perfect combination of textures—crispy on the bottom and soft and juicy inside. They’re endlessly customizable with your favorite fillings and freeze beautifully for quick meals later. You’ll also love how fun and rewarding they are to assemble. Serve them as an appetizer, a main dish, or party finger food—they never fail to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dumpling wrappers (round)
• Ground pork, chicken, or finely chopped vegetables
• Cabbage (finely chopped)
• Garlic (minced)
• Ginger (grated)
• Green onions (sliced)
• Soy sauce
• Sesame oil
• Salt and pepper
• Neutral oil (for frying)
• Water (for steaming)

Directions

1. In a large bowl, mix ground meat or vegetables with cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper until well combined.
2. Place a spoonful of filling in the center of a dumpling wrapper. Moisten the edges with water and fold into a half-moon, pressing to seal. Pleat if desired.
3. Heat 1–2 tablespoons of oil in a large nonstick or cast iron skillet over medium-high heat.
4. Arrange dumplings in a single layer, flat side down, without overlapping. Cook for 2–3 minutes or until the bottoms are golden brown.
5. Carefully add about ¼ cup of water to the skillet and immediately cover with a lid. Steam for 5–6 minutes or until the water evaporates.
6. Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.
7. Transfer to a plate and serve hot with dipping sauce.

Servings and timing

This recipe yields about 30 dumplings.
Prep time: 30 minutes
Cook time: 10–12 minutes per batch
Total time: About 45 minutes

Variations

• Use shrimp or tofu for a pescatarian or vegetarian version.
• Add finely chopped mushrooms or carrots for extra umami and color.
• Try flavored wrappers like spinach or beet for visual variety.
• Add a splash of rice vinegar to the filling for a little tang.
• Serve with a drizzle of chili oil for a spicy kick.

Storage/Reheating

Store cooked dumplings in the refrigerator for up to 3 days.
Reheat by pan-frying them again with a little oil or steaming for a few minutes until heated through.
Uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag. Cook directly from frozen—just increase steaming time by 2–3 minutes.

FAQs

Can I use store-bought wrappers?

Yes, store-bought dumpling or gyoza wrappers work perfectly and save time.

What’s the best filling for beginners?

Ground pork with cabbage is classic and forgiving—it stays moist and flavorful.

Do I have to pleat the dumplings?

No, a simple half-moon seal works fine. Pleats are optional but add a nice touch.

Why are my dumplings sticking to the pan?

Make sure to use enough oil and a nonstick or well-seasoned skillet. Don’t move the dumplings until the bottoms are crisp.

Can I steam instead of pan-fry?

Yes, you can steam them fully or boil them, but pan-frying gives the best contrast in texture.

How do I keep them from bursting during cooking?

Seal them tightly and avoid overfilling. Also, don’t overcrowd the pan so they cook evenly.

Can I freeze them after cooking?

Yes, but the texture is best when frozen raw and cooked fresh.

What dipping sauce goes well?

Soy sauce with rice vinegar, garlic, sesame oil, and chili flakes makes a great dipping sauce.

Can I make the filling ahead of time?

Yes, prepare the filling up to a day in advance and keep it refrigerated until ready to use.

Are they gluten-free?

Only if you use gluten-free wrappers and soy sauce. Check labels if making for someone with gluten sensitivity.

Conclusion

Crispy Pan-Fried Dumplings are a flavorful, textural masterpiece that’s easier to make at home than you might think. With their golden bottoms, juicy interiors, and versatile fillings, they’re sure to become a staple in your recipe rotation. Whether you’re making them from scratch or using store-bought shortcuts, these dumplings deliver restaurant-quality results with every bite.

Crispy Pan-Fried Dumplings

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Crispy Pan-Fried Dumplings are golden-brown on the bottom, tender and juicy inside, and filled with a flavorful meat or veggie mixture. Also known as potstickers, these dumplings are seared and steamed in one pan for perfect texture every time.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 30 dumplings
• Category: Appetizer
• Method: Pan-Fry and Steam
• Cuisine: Asian
• Diet: Halal

Ingredients

1. 30 round dumpling wrappers
2. 1/2 pound ground pork or chicken (or finely chopped vegetables)
3. 1 cup finely chopped cabbage
4. 2 cloves garlic, minced
5. 1 tablespoon grated ginger
6. 2 green onions, thinly sliced
7. 2 tablespoons soy sauce
8. 1 teaspoon sesame oil
9. Salt and pepper, to taste
10. 2 tablespoons neutral oil (vegetable or canola)
11. Water, for steaming (about 1/4 cup per batch)

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Instructions

In a large bowl, mix ground meat or vegetables, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper until well combined.

1. Place a spoonful of filling in the center of each dumpling wrapper. Moisten the edges with water and fold into a half-moon, pressing tightly to seal. Pleat if desired.
2. Heat 1–2 tablespoons of oil in a large nonstick or cast iron skillet over medium-high heat.
3. Arrange dumplings in a single layer, flat side down, without overlapping. Cook for 2–3 minutes until the bottoms are golden brown.
4. Carefully add 1/4 cup of water to the pan and immediately cover with a lid. Steam for 5–6 minutes, until the water evaporates and the dumplings are cooked through.
5. Uncover and cook for an additional 1–2 minutes to re-crisp the bottoms.
6. Transfer to a plate and serve hot with your favorite dipping sauce.

Notes

• Use shrimp, tofu, or mushrooms for variations.
• Add carrots or mushrooms for more texture and flavor.
• Flavored wrappers (spinach, beet) can add color and interest.
• Freeze uncooked dumplings for later meals.
• Serve with soy sauce, rice vinegar, garlic, and chili oil for dipping.

Nutrition

• Serving Size: 3 dumplings
• Calories: 160
• Sugar: 1g
• Sodium: 330mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg