Homemade Fried Dumplings Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 3/4 cup warm water and 1 tbsp vegetable oil. Stir with a fork or chopsticks until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle with a little more flour; if too dry, add 1 tsp water at a time. Form into a ball.

Cover the dough with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes while you prepare the filling. Resting relaxes the gluten and makes rolling easier.

Roll wrappers

After resting, divide dough into two equal portions. Roll each portion into a log about 1" in diameter. Cut each log into 12 equal pieces (total ~24 dumplings). Keep the pieces covered to prevent drying. Using a rolling pin, press each piece flat and roll into a thin circle about 3.5"–4" (8–10 cm) in diameter, thinner at the edges. Place finished wrappers on a lightly floured tray and cover.

Prepare filling

In a medium bowl combine 1 cup ground pork, 1 cup finely shredded cabbage, 3 tbsp sliced green onions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp cornstarch. Mix thoroughly with a spoon or your hands until well combined and slightly sticky—this helps the filling hold together. Taste a tiny piece (lightly cooked in a microwave or pan) and adjust seasoning if desired.

If the cabbage releases a lot of water, squeeze it lightly in a clean towel before mixing to avoid a soggy filling.

Place one wrapper in the palm of your hand. Put about 1 tsp to 1.5 tsp of filling in the center (a small mound). Do not overfill—overfilling makes sealing difficult.

Moisten the edge of the wrapper with a little water (use your finger). Fold wrapper in half over filling to make a half-moon. Press center to seal, then pleat one side and press to secure, or simply press edges together to form a tight seal. Ensure there are no air pockets. Place finished dumplings on a tray lined with parchment and keep covered with a damp cloth to prevent drying. Repeat until all wrappers and filling are used (makes ~24 dumplings).

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 3/4 cup vegetable oil and swirl to coat. The oil should shimmer but not smoke.

Arrange dumplings in the pan in a single layer, flat side down, leaving a little space between each. Fry for 2–3 minutes until the bottoms are deep golden brown.

Carefully pour 1/4 cup water into the pan (it will sizzle and steam). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (ground pork should reach 160°F / 71°C).

Remove lid and cook uncovered for a final 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel if desired to absorb excess oil.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili flakes or a few drops chili oil, and 1/4 tsp sugar in a small bowl. Taste and adjust — add more vinegar for tang, more soy for salt, or a pinch of sugar to balance.

Serve sauce alongside hot dumplings for dipping.

Arrange dumplings on a serving plate, garnish with additional sliced green onions or sesame seeds if desired. Serve immediately while hot and crispy.

Leftover dumplings can be refrigerated in an airtight container for up to 2 days or frozen on a tray then transferred to a bag for up to 1 month. Reheat frozen dumplings from frozen using the same pan-fry + steam method, adding a minute or two to the steaming time.