Fried Dumplings (8) Recipe

Make dough

In a large bowl, combine 2 cups all-purpose flour and 1/4 tsp salt. Gradually add 3 tablespoons warm water while stirring with a fork or chopsticks until the mixture clumps into shaggy dough. If using the quick hot-water method for a slightly more tender wrapper, replace 1 tablespoon warm water with 1 tablespoon hot water and mix carefully.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. If dough feels dry, add tiny amounts of water (1/2 teaspoon at a time). If too sticky, dust with a little flour.

Form the dough into a ball, coat lightly with 1/2 tablespoon vegetable oil if using, cover with plastic wrap or a damp towel, and let rest for 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

After resting, divide the dough into 8 equal pieces (for 8 dumplings). Roll each piece into a small ball, then flatten and roll into rounds about 3.5–4 inches (8–10 cm) diameter and about 1.5 mm thick. Keep rounds covered with a damp towel while working to prevent drying.

Prep filling vegetables

If using napa cabbage, finely chop and then sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess liquid with your hands or a towel. This prevents a watery filling and soggy wrappers.

In a medium bowl, combine 8 oz ground pork, 1/2 cup drained napa cabbage, 2 tablespoons sliced green onion, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Mix to combine.

Add 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon Shaoxing wine (if using), 1/4 teaspoon salt, 1/8 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly until the filling is slightly sticky and cohesive. Taste a small piece by cooking a tiny pinch in a microwave or pan to check seasoning and adjust if needed.

Place a wrapper round on your palm or a work surface. Put about 1 heaping tablespoon of filling (adjust so the wrapper can be sealed) in the center. Moisten the wrapper edge with a little water (use your fingertip).

Fold the wrapper over the filling to form a half-moon or bring edges together for a pleated purse. Pinch and pleat the edges to seal tightly, ensuring no air pockets remain. Repeat with remaining wrappers and filling to make 8 dumplings. Keep assembled dumplings covered with a damp towel until frying.

Heat pan and oil

Use a 10–12 inch nonstick or well-seasoned cast-iron skillet. Add 3 tablespoons neutral oil and heat over medium-high until shimmering but not smoking.

Arrange the dumplings in the pan in a single layer, flat side down, leaving a little space between each one.

Fry undisturbed for 2–3 minutes until the bottoms are golden brown. Reduce heat to medium-low.

Carefully pour 1/4 cup water into the pan (it will sizzle), then immediately cover the pan with a tight-fitting lid to trap steam. Steam for 5–6 minutes, or until the filling is cooked through (internal temp for pork should reach 160°F/71°C).

Remove the lid and increase heat to medium-high for another 1–2 minutes to evaporate any remaining water and re-crisp the bottoms to a deep golden brown.

Transfer dumplings to a plate. Sprinkle with 1 teaspoon sesame seeds and additional sliced green onion if desired.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil (optional), 1/4 teaspoon sugar, 1/4 teaspoon sesame oil, and 1 tablespoon sliced green onion. Stir until sugar dissolves. Serve alongside dumplings.

Serve hot. Leftover cooked dumplings can be refrigerated in an airtight container for up to 3 days. To reheat and crisp, pan-fry briefly with a splash of water and a lid as above, or bake at 375°F (190°C) for 8–10 minutes until heated through.