Chinese Pan Fried Dumplings

Directions

Dumpling Dough

In a large bowl, mix 2 cups of all-purpose flour with ¾ cup of warm water. Stir until it forms a shaggy dough.

Sprinkle some flour on a clean surface, then knead the dough for 5-6 minutes until smooth and stretchy.

Cover the dough with a damp cloth and let it sit for 30 minutes while you make the filling.

Pork Filling

In another large bowl, combine ground pork, finely chopped Napa cabbage, sliced scallions, minced garlic, and grated ginger.

Add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon salt, and 1 teaspoon cornstarch.

Mix everything well so the flavors blend and the filling holds together when cooked.

Shaping the Dumplings

After resting, split the dough into two equal parts.

Roll each part into a 1-inch thick log, then cut each log into 12-14 small pieces.

Shape each piece into a ball, flatten it with your hand, and use a rolling pin to roll it into a 3-inch circle. Make the edges thinner than the center.

Spoon a heaping teaspoon of filling into the center of each circle (don’t overfill!).

Fold the wrapper in half over the filling, pinch the edges together, and make small pleats along the top to seal it into a crescent shape. Press firmly so it doesn’t open while cooking.

Cooking the Dumplings

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Place the dumplings in the skillet, flat side down, in a single layer. Fry for 2-3 minutes until the bottoms turn golden and crispy.

Pour ½ cup of water into the skillet, cover with a lid right away, and steam for 5-6 minutes until the water is gone and the filling is fully cooked.

Remove the lid and cook for 1-2 more minutes to re-crisp the bottoms.

Transfer the dumplings to a plate when they’re crispy on the bottom and cooked through.

Dipping Sauce & Serving

In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili oil (optional) for dipping.

Serve the dumplings hot, with extra scallions on top if you like. Enjoy the crispy bottoms and juicy filling with the tangy sauce!