Pan Fried Dumpling 煎饺 Recipe

Prepare the cabbage

Trim the Napa cabbage, thinly slice crosswise, then finely chop. Place chopped cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage firmly in handfuls over the sink or a bowl to remove excess liquid. Measure and reserve the drained cabbage (about 120–150 g drained).

Make the filling

In a mixing bowl combine the ground pork, drained cabbage, chopped scallions, minced ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or your hands by pressing and folding until the mixture is tacky and cohesive (about 1–2 minutes). Taste a small amount by quickly pan-frying a teaspoon to adjust seasoning if desired.

Assemble dumplings

Place one wrapper on a clean surface. Spoon about 1 heaping teaspoon (≈12–15 g) of filling into the center. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon, pressing the center to seal. Create 3–4 small pleats along one side if you like, pressing firmly to ensure no gaps. Repeat until all wrappers are filled. Keep finished dumplings on a lightly floured tray and cover with a damp towel to prevent drying.

Heat the pan

Choose a wide, heavy-bottomed nonstick or cast-iron skillet with a lid. Add 1 tablespoon of neutral oil and heat over medium-high until shimmering.

Fry dumplings

Arrange dumplings in the pan in a single layer, flat side down, leaving slight gaps. You may need to cook in batches depending on pan size. Fry 2–3 minutes without moving until the bottoms are golden brown and crisp.

Steam the dumplings (potsticker method)

Carefully pour 120–150 ml of water into the pan (enough to come about 1/4 to 1/3 up the sides of the dumplings). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and let steam for 5–7 minutes, or until the water has evaporated and the filling is cooked through (pork should reach 71°C/160°F).

Finish crisping

Remove the lid and continue cooking for 1–2 minutes to re-crisp the bottoms. If desired, add another 1–2 teaspoons of oil around the edges for extra browning. Transfer dumplings to a plate and serve immediately.

In a small bowl combine dark soy sauce, black vinegar, sesame oil, chili oil, and minced garlic or sliced scallion. Stir and adjust to taste. Serve alongside the hot dumplings for dipping.