Deep Fried Dumplings Recipe

Combine the ground pork and ground chicken in a medium bowl. Mix gently until just combined — avoid overmixing to keep the filling tender.

Add the chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch, and half of the beaten egg to the meat. Mix thoroughly until the mixture becomes slightly sticky and cohesive.

Cover the bowl and refrigerate the filling for 15–20 minutes to let flavors meld and the cornstarch hydrate. This will also make the filling easier to handle.

Prepare a small bowl of water for sealing the wrappers and clear a work surface. Keep wrappers covered with a damp towel so they do not dry out.

Put about 1 tablespoon (heaped) of filling in the center of each dumpling wrapper. Adjust so each dumpling is evenly filled but not overstuffed.

Dip your finger into the water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and press the edges together to seal, removing excess air. Pleat or press firmly to create a tight seal. Repeat until you have 4 dumplings.

Lightly brush or dab the remaining beaten egg onto each sealed dumpling (this helps create a glossy, slightly crisper exterior during frying). Place finished dumplings on a plate lined with parchment or a lightly floured tray, spaced so they don't touch.

Heat oil

Pour oil into a deep, heavy-bottomed pot or a wok so it is about 2–3 inches (5–7 cm) deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a tiny bit of wrapper into the oil — it should sizzle and brown in about 30–45 seconds.

Working in one batch (do not overcrowd — fry 2 at a time if needed), gently lower the dumplings into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown all over, about 3–4 minutes depending on size and oil temperature.

Once evenly golden and crisp, remove dumplings with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Let the dumplings rest 1–2 minutes (internal temperature should reach 165°F/74°C). If they need a little longer, return briefly to the oil for 30–60 seconds. Serve immediately for best texture.

Combine soy sauce, black or rice vinegar, sesame oil, chili flakes, sugar, and sliced green onion in a small bowl. Stir until sugar dissolves. Taste and adjust seasoning — more vinegar for tang, more sugar for balance, or more chili for heat.

Serve the sauce alongside hot dumplings for dipping.