20 dumpling wrappers (round)
240 g ground pork
5 prawns (shelled and finely chopped)
40 g chives (cut into thick strips)
20 g ginger (minced)
1½ sesame oil
1 tsp spring onion (finely chopped)
1 tsp Shaoxing wine
½ tsp ground white pepper
½ tsp salt
30 ml water
3 tbsp oil
3 tbsp soy sauce
1 tbsp black vinegar
½ tsp sesame oil
10 g ginger (julienned)
Affectionately known as Potstickers in the West and Guo Tie in the East, pan fried dumplings are crispy, juicy and flavorful. Pan fried dumplings recipes often include pork or prawns for filling and are rightly seasoned with ginger, salt and pepper.
More than just a delicious snack, the Chinese culture and history behind the pan fried dumplings dates back to the Eastern Han Dynasty where a famous physician specialising in traditional chinese medicine had cooked meat and some vegetables, shredded the filling and wrapped them in dough to serve people suffering from frostbite. These pan fried dumplings are a popular recipe in Chinese households during the New Year celebrations.
How can we get these pan fried dumplings juicy on the inside and crispy on the outside? The trick is to pan fry the dumpling till it is golden, then steam it quickly with the right amount of water. Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.
A popular delicacy in Chinese cuisine, the pan fried dumplings recipe comes in many different variations.
Most pan fried dumplings recipes use pork or prawns as filling but beef, chicken and vegetables are good options for fillings too.
Instead of using pork or chicken for the filling, you can substitute it with your favourite vegetables that will fry well. Mushrooms, cabbage and tofu are perfectly good alternatives for this Pan Fried Dumplings recipe.
These pan fried dumplings would go well with basic soy sauce, sesame oil or hot chili oil. Put a spin on the soy dipping sauce by adding freshly chopped ginger to it.
The pan fried dumplings recipe is a traditional classic meal often found in Chinese cuisine. They can be enjoyed with noodles, rice or simply on their own as a snack.
Leftover pan fried dumplings can be added into a soup and enjoyed with some warm rice on those lazy weeknight dinners.
Luckily, uncooked dumplings can be frozen and kept! Arrange your uncooked dumplings onto a tray and freeze them for frying later on when you are ready to have more of these juicy pan fried dumplings.
The challenge in this recipe is in the pan frying technique. To achieve perfectly cooked, crispy and flavor-packed dumplings, pan fry them in a hot pan. When your pan is not hot enough, these dumplings tend to stick.
Gather your primary ingredients for the filling: Combine your ground meat of choice (pork is a favourite), mushrooms, garlic chives, salt and pepper into a bowl and mix them together. Prepare the filling for your dumplings so that the folding and arranging of the dumplings will become a much more efficient process.
Folding your dumplings: Choose a fold technique that works for you. You can either simply seal your dumplings or pleat them if you know how to. When sealing the dumplings, make sure that they are airtight so that your dumplings do not fall apart when placed in the pan to fry.
Test the heat of your pan: Before pan frying your dumplings, sprinkle a few water droplets onto your pan to test the heat of the pan. The pan is hot enough to fry your dumplings if your water droplet rolls around instead of splattering or bubbling.
In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.
Transfer the pan fried dumplings to a serving plate and serve with the dipping sauce.
Flavorful and delicious, the pan fried dumplings is a classic dish from Chinese cuisine. Prepare a dozen of these dumplings to pan fry for a quick dinner at home. Share a photo of your pan fried dumplings with us on Asian Food Network's Instagram.