Pan Fried Dumplings (6) Recipe

Make dough

In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 tsp salt. Gradually add 0.6 cups warm water while stirring with chopsticks or a fork until a shaggy dough forms. Add 0.5 tsp vegetable oil and knead in the bowl until combined.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough feels sticky, dust lightly with flour.

Cover the dough with plastic wrap or a damp towel and let rest at room temperature for at least 30 minutes (can rest up to 2 hours).

Roll wrappers

After resting, divide the dough into 12 equal pieces (for 6 dumplings you will use 6–12 wrappers depending fullness; recipe yields extra). Roll each piece into a small ball, then flatten with the palm. Using a rolling pin, roll each into a circle about 3.5 inches (8–9 cm) in diameter, keeping centers slightly thicker than edges. Lightly flour to prevent sticking and stack with parchment between if making ahead.

Prepare cabbage: finely shred napa cabbage, place in a bowl, sprinkle with 0.25 tsp salt, toss and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a towel or with hands to remove excess liquid; measure and use about 1 cup squeezed cabbage for the filling.

In a mixing bowl, combine 0.5 lb ground pork, squeezed napa cabbage, 4 sliced scallions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 0.5 tsp sesame oil, 1 tbsp Shaoxing wine, 0.5 tsp salt, 0.25 tsp white pepper, and 1 tsp cornstarch.

Mix filling thoroughly by pressing and folding with a spoon or chopsticks until mixture is sticky and well combined (about 1–2 minutes). This develops the filling's texture and helps it bind.

Place a wrapper on your palm. Put about 1 rounded tablespoon of filling in the center of each wrapper (adjust slightly to avoid overfilling).

Brush the wrapper edge with a little water. Fold the wrapper over the filling to form a half-moon and press to seal the center. Create pleats along one edge by folding small sections over and pressing to the sealed edge to make a tight seal. Ensure no air pockets remain. Repeat until you have 6 dumplings. Keep assembled dumplings covered with a damp towel to prevent drying.

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange the 6 dumplings flat-side down in the pan with a little space between them.

Fry without moving for 2–3 minutes until the bottoms are golden brown.

Carefully add 0.5 cup water to the pan (it will sizzle), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–7 minutes, or until the filling is cooked through (pork should reach 160°F / 71°C) and most of the water has evaporated.

Remove the lid and increase heat to medium-high for 1 minute to re-crisp the bottoms. Use a spatula to transfer dumplings to a serving plate.

In a small bowl, combine 2 tbsp soy sauce, 1 tbsp black or rice vinegar, and 1 tsp chili oil (optional). Stir and taste; adjust balance with a pinch of sugar or extra vinegar if desired.

Serve the pan-fried dumplings hot with the dipping sauce on the side.