Fried Dumplings Recipe

Prepare vegetables

Finely shred the cabbage and place in a bowl. Lightly sprinkle with a pinch of salt, toss, and let sit for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage in a clean kitchen towel or between your hands to remove excess liquid and return the drained cabbage to the bowl.

Mix filling

Add the grated carrot, chopped scallions, minced garlic, grated ginger, and ground beef to the drained cabbage. Season with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon oyster sauce (if using), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon cornstarch. Combine thoroughly with a spoon or your hands until the mixture is cohesive and slightly sticky. Taste a small pinch (cook a tiny piece in a microwave for 15–20 seconds if desired) and adjust seasoning.

Set up an assembly area: dumpling wrappers on a lightly floured surface, a small bowl with 1 teaspoon water and 1 teaspoon flour mixed to a paste for sealing, and a spoon with the filling.

Place one wrapper flat in your palm. Put about 1 tablespoon (approximately 15 g) of filling in the center of each wrapper — enough to fill but not overstuff. Dip your finger into the sealing paste and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon, pressing out air. Use your thumb and forefinger to crimp or pleat the edges to seal well. Repeat until you have 6 dumplings. Keep finished dumplings covered with a damp towel to prevent drying.

Heat a nonstick or cast-iron skillet over medium heat. Add enough neutral oil to coat the bottom of the pan about 2–3 mm deep (approximately 120 ml for the pan). Let the oil heat until shimmering but not smoking (about 170–180°C / 340–355°F surface temp).

Carefully add the dumplings to the pan, flat-side down, spaced so they do not touch. Fry undisturbed for 2–3 minutes or until the bottoms are golden brown and crisp.

Turn the heat to medium-low. Add 2–3 tablespoons (30–45 ml) of water to the pan (be careful; it may sputter) and immediately cover with a tight-fitting lid to steam. Steam for 4–5 minutes or until the filling is cooked through (beef should reach 71°C / 160°F).

Remove the lid and continue to cook for another 1 minute to re-crisp the bottoms and evaporate excess water. Transfer dumplings to a paper towel-lined plate to drain briefly.

Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil or a pinch of chili flakes, 1/4 teaspoon sugar, and 1/2 teaspoon sesame seeds in a small bowl. Stir until sugar dissolves.

Arrange the 6 fried dumplings on a serving plate, garnish with extra chopped scallion if desired, and serve immediately with the dipping sauce.