Fried Dumpling Recipe

Prep cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage tightly in a clean kitchen towel or paper towels to remove excess water. Measure and set aside.

Make filling

In a medium bowl combine ground pork, squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, 3/4 tsp salt, and white pepper. Mix thoroughly (use chopsticks or a spoon) until the mixture becomes sticky and well combined, about 1-2 minutes.

Assemble dumplings

Place one wrapper on a clean surface. Put about 1 rounded teaspoon (approximately 12 g) to 1 tablespoon of filling in the center of each wrapper (adjust slightly so you get 24 dumplings). Moisten the wrapper edge with a little water (finger or pastry brush). Fold wrapper in half and pleat or press edges firmly to seal, ensuring no air pockets. Repeat until all wrappers are filled. Place finished dumplings on a tray lightly dusted with cornstarch or flour so they do not stick.

Pan-fry (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and swirl to coat. When oil is hot (shimmering but not smoking), arrange 8-12 dumplings flat-side down in a single layer without crowding (work in batches). Fry undisturbed until the bottoms are golden brown, about 2-3 minutes.

Steam in pan

Carefully pour 1/4 cup of water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and cook until water has mostly evaporated and dumplings are cooked through, about 5-6 minutes. Remove lid and increase heat to medium-high to evaporate any remaining moisture and re-crisp the bottoms for 1 minute.

Finish and keep warm

Using a spatula, transfer dumplings to a plate. Drizzle with 1/2 teaspoon toasted sesame oil if using, or brush lightly. Repeat frying process with remaining dumplings, adding oil as needed between batches.

Whisk together soy sauce, rice vinegar, chili oil, sugar, and sesame seeds in a small bowl. Taste and adjust balance—add more vinegar for acidity, more soy for saltiness, or a pinch more sugar to round flavors. Serve alongside hot dumplings.