Pan Fried Dumpling (6) Recipe

Prepare filling

In a medium bowl combine ground pork, finely chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch (if using). Mix vigorously with a spoon or chop with a cleaver until mixture becomes pasty and sticky, about 1–2 minutes. Add 1 tablespoon cold water and mix to reach a slightly loose but cohesive texture that will be easy to wrap.

Fill wrappers

Place one dumpling wrapper on a clean surface. Brush the edge lightly with water. Spoon about 1 to 1.5 tablespoons (roughly 18–20 g) of filling into the center of each wrapper (adjust so you have enough for 6 dumplings). Fold and pleat edges or simply fold in half and press to seal, ensuring no air pockets remain. Repeat until all 6 dumplings are sealed. Keep wrapped dumplings on a tray lightly dusted with cornstarch or flour to prevent sticking.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, arrange the 6 dumplings in the skillet flat side down in a single layer, leaving a little space between them. Fry undisturbed for 2–3 minutes, until the bottoms are golden brown.

Carefully pour 1/2 cup water into the skillet (away from you to avoid splatter). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and let the dumplings steam for 5–6 minutes, or until the filling reaches 75°C (165°F) and wrappers become tender and slightly translucent. Remove lid and continue cooking for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Transfer dumplings to a serving plate, browned-side up.

While dumplings cook, stir together 2 tsp soy sauce, 1 tsp black vinegar, 1/2 tsp sesame oil and 1/2 tsp chili oil (if using) in a small bowl. Garnish with thinly sliced green onion. Taste and adjust (more vinegar for tang, more soy for salt). Serve alongside hot dumplings.

Serve the pan-fried dumplings immediately while hot and crispy on the bottom. Optionally garnish with extra sliced green onion or a sprinkle of toasted sesame seeds. Leftovers can be reheated in a skillet with a splash of water and a lid to revive the crisp-steam texture.