Pan Fried Dumpling Recipe

Drain and chop cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using a towel or your hands; measure and discard excess liquid. Finely chop again if large pieces remain.

Mix filling

In a large bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce (2 tbs), sesame oil (1 tsp), Shaoxing wine (1 tbs), 1 tsp salt, 1/2 tsp white pepper and 1 tsp cornstarch. Use a spoon or chopsticks to mix vigorously in one direction until mixture becomes sticky and well combined (about 1–2 minutes). This helps the filling bind and stay juicy.

Cover the bowl with plastic wrap and refrigerate the filling for at least 15 minutes to let flavors meld. While resting, set out wrappers on a lightly floured surface to prevent sticking.

Prepare sealing water

Pour 30 ml water into a small bowl to use for sealing the edges of the wrappers.

Fill wrappers

Place one wrapper on your palm or flat surface. Put about 1 heaping teaspoon (roughly 12–15 g) of filling in the center—enough to fill but not overstuff. Brush a thin film of sealing water around half the edge of the wrapper with your finger.

Fold and pleat

Fold the wrapper in half over the filling to form a half-moon. Starting from one side, make 3–5 small pleats along the edge, pressing firmly to seal each pleat and remove air pockets. Ensure the dumpling is tightly sealed so no filling or liquid can escape during cooking. Place finished dumplings on a tray lined with a lightly floured towel, spaced so they don’t touch.

Heat skillet

Use a large nonstick or cast-iron skillet with a lid. Heat the skillet over medium-high heat and add 3 tbs vegetable oil, swirling to coat the bottom evenly. You want the oil hot but not smoking (about 180°C/350°F if using a thermometer).

Brown dumplings

Carefully add dumplings in a single layer, flat-side down, without overcrowding (cook in batches if needed). Fry undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Steam to cook through

Reduce heat to medium. Carefully pour 120 ml water into the pan — it will steam and sputter; immediately cover with a lid. Let the dumplings steam for 6–8 minutes, or until the water has evaporated and the filling is cooked through (pork should reach 71°C/160°F). If using very lean filling or frozen wrappers, allow toward the upper end of the time.

Crisp again and finish

Remove the lid and continue cooking for another 1–2 minutes to re-crisp the bottoms. Use a spatula to transfer dumplings to a serving plate. If any steam/water remains, tilt the pan slightly and spoon off excess to avoid soggy bottoms.

While dumplings cook, make the dipping sauce by combining 3 tbs soy sauce, 1 tbs black vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional), 1 tsp minced ginger and sliced scallion in a small bowl. Stir to combine.

Arrange pan-fried dumplings on a platter. Serve hot with the dipping sauce on the side. Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet with a splash of water covered to re-steam, then uncover to re-crisp.