Fried Dumplings Recipe

Prepare vegetables

Place the finely shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit for 5 minutes. After 5 minutes, squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents a soggy filling.

Mix filling

In a large bowl combine ground pork, squeezed cabbage, thinly sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine, salt, black pepper and cornstarch. Mix thoroughly with a spoon or your hands until ingredients are well combined and slightly sticky (about 1–2 minutes). Taste a small piece by frying a teaspoonful to check seasoning and adjust soy sauce/salt if needed.

Prepare a small bowl with the flour paste by mixing 2 tablespoons flour with 2 tablespoons water until smooth. This will be used to seal wrappers.

Work on a clean surface with wrappers covered by a damp towel to prevent drying. Place one wrapper in your palm or on the surface, scoop about 1 teaspoon (or 12–15 g) of filling into the center. Do not overfill—leave room around edges.

Brush the edge of the wrapper lightly with the flour paste. Fold wrapper in half to form a half-moon and press to seal. For a pleated edge, make 3–4 small pleats along one side while pressing to seal firmly. Repeat until all filling is used (should make roughly 30–40 dumplings depending on filling size).

Heat oil in a deep skillet or wok to 170–180°C (340–355°F) if using a thermometer. If you don’t have a thermometer, heat oil over medium-high until a small piece of wrapper sizzles and rises slowly.

For shallow frying (crispy bottom): heat 2–3 tablespoons oil in a nonstick skillet over medium-high. Place dumplings seam-side up in a single layer, cook until bottoms are golden brown (2–3 minutes). Add 1/4 cup water to the pan and immediately cover; steam for 3–4 minutes until cooked through, then remove cover and crisp bottom again for 1 minute. Finish by transferring to a plate to drain on paper towel.

For deep frying (extra crispy all-around): carefully add dumplings in batches (do not crowd) to hot oil and fry for 3–4 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. Maintain oil temperature by adjusting heat between batches.

If desired, sprinkle with toasted sesame seeds and chopped green onions while still hot.

Whisk together soy sauce, rice vinegar, chili oil, sugar (or honey), sesame oil and optional minced garlic in a small bowl. Adjust to taste—add more vinegar for tang, more chili for heat.

Serve dumplings hot with the dipping sauce. Leftover fried dumplings can be refrigerated in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven for 8–10 minutes or in a skillet with a splash of oil to restore crispness. Avoid microwaving if you want them crispy.