Crispy Fried Pork Dumplings Recipe

Make filling

In a medium bowl combine ground pork, finely chopped scallions (reserve a tablespoon for garnish), grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, and white pepper. Add egg white and mix thoroughly with a spoon or chop with a cleaver-style motion until mixture is sticky and cohesive (about 1–2 minutes). Fold in diced water chestnuts if using. Chill filling 15 minutes to firm up, or keep refrigerated while wrapping.

Prepare wrappers

Dust a clean work surface lightly with cornstarch to prevent sticking. Keep wrappers covered with a damp towel so they don't dry out.

Fill and seal dumplings

Place one wrapper on your palm or work surface. Spoon about 1 tablespoon (roughly 15 g) of filling into the center of each wrapper. Lightly brush the edge of the wrapper with water (or the optional flour slurry) and fold to seal—either pleat the edge into traditional potsticker folds or fold in half and press to seal, ensuring there are no air pockets. Repeat until all filling is used (about 28–30 dumplings).

Pan-fry for crisp bottoms and steam to cook

Use a large nonstick or cast-iron skillet. Add 2–3 tablespoons of oil and heat over medium-high until shimmering. Arrange dumplings in the skillet flat-side down in a single layer (do not overcrowd; cook in batches if needed). Fry without moving for 2–3 minutes until bottoms are golden brown and crisp. Carefully pour 1/4 cup (60 ml) water into the pan (watch for splatter) and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam for 5–6 minutes until the filling is cooked through and wrappers are tender.

Finish crisp

Remove lid and increase heat to medium-high to evaporate remaining water. Add a small splash of the remaining oil (about 1 teaspoon) around dumplings and let them fry for 1–2 more minutes to re-crisp the bottoms. Transfer cooked dumplings to a plate lined with paper towel briefly, then to a serving platter.

Make glaze

In a small saucepan combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili garlic sauce, 1 tsp brown sugar, and 1/2 tsp sesame oil. Stir and bring to a gentle simmer over low heat. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Add 1 tablespoon water to loosen if needed. Cook 30–60 seconds until slightly thickened. Taste and adjust heat/sweetness as desired. Keep warm.

Coat dumplings

When dumplings are hot, either brush the glaze over them with a pastry brush or toss them gently in a wide skillet with the glaze over low heat just long enough to coat (30–45 seconds). Avoid prolonged cooking to keep wrappers crisp.

Transfer glazed dumplings to a serving platter. Sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve immediately with lime wedges on the side for squeezing and extra chili soy glaze for dipping.