Dumplings(fried) (6) Recipe

Make the dough

In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center. Gradually add 3/4 cup warm water and 1 tsp vegetable oil, stirring with a fork or chopsticks until a shaggy dough forms.

Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. If the dough is sticky, sprinkle a little extra flour; if too dry, wet your hands and continue kneading.

Form into a ball, coat lightly with a little oil, place in a bowl, cover with a damp towel or plastic wrap, and rest for 30 minutes to relax the gluten (this makes rolling easier).

Prepare vegetables

While the dough rests, finely chop 1 cup napa cabbage and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess moisture using your hands or a kitchen towel. This prevents a soggy filling.

Finely chop 3 tbsp green onions, mince 2 garlic cloves, and grate 1 tsp fresh ginger. Set aside.

Mix filling

In a bowl, combine 0.5 lb ground pork, drained cabbage, chopped green onions, garlic, ginger, 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the mixture is sticky and well combined (use the back of a spoon or your hands). Taste a small cooked pinch and adjust seasoning if desired.

Roll wrappers

Divide rested dough into 6 equal pieces (for 6 dumplings). Keep pieces covered to prevent drying. On a lightly floured surface, roll each piece into a small disk about 3–3.5 inches (7–9 cm) in diameter and about 1/16–1/8 inch thick. If the dough springs back, let it rest a few minutes and continue.

Fill and seal

Place about 1 to 1.5 tablespoons of filling in the center of each wrapper. Dip your finger into cold water and moisten the rim of the wrapper. Fold wrapper over the filling to form a half-moon and press to seal. Optionally pleat the edge for a tighter seal. Ensure there are no air pockets and the seam is well sealed to prevent filling from escaping during frying.

Heat oil

Pour 3/4 cup vegetable oil into a heavy skillet or frying pan with sides (enough to shallow-fry) and heat over medium-high until shimmering and about 350°F (175°C) if using a thermometer. For safety, do not overfill the pan.

Dust sealed dumplings lightly with 1/4 cup flour to remove excess moisture—this helps prevent sticking and promotes even browning.

Fry dumplings

Carefully place dumplings seam-side down in the hot oil in a single layer, leaving space between them (fry in batches if necessary). Fry 2–3 minutes until bottoms are golden brown and crisp. Flip dumplings and fry the other side 1–2 minutes until browned and cooked through. Cooking time will vary slightly depending on filling and thickness of wrappers.

Drain and serve

Transfer fried dumplings to a wire rack or paper towels to drain excess oil. Let rest 1–2 minutes, then serve hot with the dipping sauce.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/4 tsp chili flakes (or a few drops chili oil), and 1/2 tsp sugar (optional) in a small bowl. Adjust to taste. Serve alongside dumplings.