Fried Dumplings Recipe

Activate yeast (if needed)

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Let sit 5–7 minutes until foamy. (If using very active instant yeast, you can mix dry directly into flour and skip blooming; still ensure water is warm.)

In a large mixing bowl combine flour and salt. Make a well in the center and pour in the melted butter and the yeast-water mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively knead with a stand mixer fitted with a dough hook on low for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Savory filling

While dough rises, combine ground pork (or chosen protein) with chopped green onion, grated ginger, soy sauce, sesame oil, black pepper and 1/2 tsp salt in a bowl. Mix until well combined. If using raw meat, you can briefly cook it in a skillet until just set to reduce moisture — cool before assembling.

Sweet filling

For the sweet variation, mix ricotta or cream cheese with sugar, vanilla and lemon zest until smooth. Chill until ready to use.

After the dough has doubled, punch it down gently to deflate. Turn it out onto a lightly floured surface and divide into 24 equal pieces (about 1.5 oz / 40–45 g each) for small dumplings or 12 pieces for larger ones.

Roll each piece into a ball and flatten into a 3–4 inch disk with your palm or a rolling pin. If the dough springs back, let it rest 5 minutes and continue. Keep unused dough covered to prevent drying.

Place about 1 teaspoon of savory filling (or 1 tablespoon of sweet filling) in the center of each disk. Do not overfill. Fold and pinch edges to seal: you can pleat for a traditional dumpling or simply fold into a half-moon and press firmly to close. Ensure seams are well sealed to prevent filling leaking during frying.

Lightly dust filled dumplings with flour and place on a tray to rest for 10 minutes; this firms the seal and helps the exterior crisp.

Pour 1½–2 cups of neutral oil into a heavy skillet or Dutch oven so that oil depth is about 1/2–3/4 inch. Heat oil over medium heat until it reaches 350°F (175°C) or test by dropping a small piece of dough — it should sizzle and rise slowly.

Fry dumplings in batches without crowding the pan (6–8 at a time depending on pan size). Fry for 2–3 minutes per side, turning gently with tongs or a slotted spoon, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so the interior cooks through without burning the exterior.

If filling was raw meat and you want added assurance of doneness, after browning you can transfer dumplings to a 350°F (175°C) oven for 5–7 minutes to finish cooking through.

Use a slotted spoon to transfer fried dumplings to a paper-towel-lined tray. While still hot, lightly brush or toss with the 2 tbsp butter and sprinkle 1/2 tsp salt and chopped herbs if using.

Serve immediately with butter on the side (for spreading) and dipping sauce.

Whisk together soy sauce, rice vinegar, chili oil and honey (or sugar) in a small bowl. Taste and adjust: add more vinegar for tang, more honey for sweetness, or a splash of water to mellow the salt. Sprinkle sesame seeds on top before serving.