Pan Fried Dumpling Recipe

Prepare the cabbage: finely chop the napa cabbage, then sprinkle with a pinch of salt (about 1/8 tsp). Let sit 5 minutes, then squeeze out excess liquid in a clean towel or between hands. Reserve the drained cabbage liquid to add back if filling feels dry.

In a mixing bowl combine ground pork, drained chopped cabbage, chopped green onions, minced garlic and grated ginger.

Add soy sauce, sesame oil, Shaoxing wine, white pepper, salt, and the egg white to the meat mixture. Mix thoroughly with a spoon or chopstick using a folding motion until the mixture becomes a sticky, cohesive paste (about 1–2 minutes). If filling feels dry, add 1–2 tsp of the reserved cabbage liquid.

Cover and refrigerate filling for 15–30 minutes to let flavors meld (optional but recommended).

Prepare wrappers

Lightly dust your work surface with the flour. Lay out one dumpling wrapper and keep remaining wrappers covered with a damp towel so they don’t dry out.

Place about 1 tablespoon (approx. 15 g) of filling in the center of the wrapper. Wet the edge of the wrapper with a little water (use your fingertip). Fold the wrapper in half and press to seal at one point, then make 3–4 small pleats along the sealed edge to form a crescent-shaped dumpling. Press firmly to ensure there are no gaps. Repeat until you have 8 dumplings.

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom.

Arrange 8 dumplings in the pan flat-side down in a single layer without overcrowding. Fry for 2–3 minutes until the bottoms are golden brown.

Carefully pour 120 ml (about 1/2 cup) 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 steam for 6–7 minutes, or until the water has mostly evaporated and the filling is cooked through (pork should reach 71°C / 160°F).

Remove the lid and increase heat to medium-high. Add the remaining 1 tablespoon vegetable oil around the dumplings and let them fry another 1–2 minutes to re-crisp the bottoms into a golden-brown crust.

Use a spatula to transfer dumplings to a serving plate. If any edges are stuck, gently loosen with a spatula and slide under each dumpling before lifting.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (if using), 1/4 tsp sugar and sliced green onion. Stir until sugar dissolves. Serve alongside hot dumplings.