Szechuan-style Panfried Dumplings Recipe
Make Szechuan-style Panfried Dumplings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dumpling filling
Wrappers & assembly
Pan-fry & steaming liquid
Szechuan-style sauce (for drizzling/dipping)
Method
Dumpling filling
- 1
Prepare cabbage
Finely chop the Napa cabbage and sprinkle with a pinch of salt. Let sit 5–10 minutes, then squeeze in a kitchen towel or between hands to remove as much liquid as possible. Measure out 1 cup packed and discard excess juice.
- 2
Mix filling
In a bowl combine the ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, light soy sauce, black vinegar, sesame oil, shaoxing wine, white pepper, salt, cornstarch and beaten egg (if using). Mix thoroughly until the mixture becomes slightly sticky and cohesive (about 1–2 minutes of mixing). Cover and refrigerate while you prepare wrappers.
Wrappers & assembly
- 3
Prepare work station
Set out a clean surface dusted lightly with the 2 tsp flour, a small bowl of water for sealing, and the wrapper stack. Keep a damp towel over unused wrappers so they don't dry out.
- 4
Fill and pleat
Place one wrapper on the work surface. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center — enough to fill but not overstuff. Dip your finger into the water and moisten the wrapper edge. Fold the wrapper in half over the filling and pleat/seal the edges with 4–6 small pleats (or simply press to seal). Repeat with remaining wrappers and filling, placing finished dumplings on a tray under a damp towel. This recipe makes about 24 dumplings.
Pan-fry & steam
- 5
Heat pan
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.
- 6
Pan-fry dumplings
Arrange dumplings in the pan flat side down in a single layer, leaving slight space between them. Cook undisturbed for 2–3 minutes until bottoms are golden brown.
- 7
Steam in pan
Carefully add 1/2 cup water to the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until filling is cooked through and wrappers are translucent and tender. Remove lid and continue cooking uncovered for 1–2 minutes to evaporate remaining water and re-crisp the bottoms.
- 8
Finish
Using a spatula, transfer dumplings to a serving plate. If desired, brush the browned bottoms lightly with a drop of sesame oil for aroma.
Szechuan-style sauce (for drizzling/dipping)
- 9
Assemble sauce
In a small bowl combine 2 tbsp chili oil, 1 tbsp black vinegar, 1 tsp light soy sauce, 1/2 tsp sugar, toasted sesame seeds, chopped cilantro, sliced scallion and the ground Szechuan peppercorns if using. Taste and adjust: add more chili oil for heat, more vinegar for tang, or a pinch more sugar to balance.
- 10
Serve
Serve dumplings immediately with the Szechuan-style sauce on the side or drizzle a little sauce over the dumplings and sprinkle additional scallion and sesame seeds. For extra heat, add more chili oil at the table.