Crispy Pork Fried Dumplings
Crispy Pork Fried Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, at least 80% lean
- 1 cup napa cabbage, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Dumpling Wrappers and Frying
- 30 round dumpling wrappers, store-bought, 3-inch diameter
- 1/4 cup water, for sealing
- 4 cups vegetable oil, or other neutral oil for deep frying
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, chopped green onions, grated fresh ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 2
Assemble the dumplings: Place a dumpling wrapper on a clean, dry surface. Scoop about 1 tablespoon of the pork filling into the center of the wrapper. Dip your finger in water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a crescent shape, enclosing the filling. Pinch the edges together firmly to seal, then crimp the edges decoratively or press flat to ensure a tight seal. Repeat with the remaining filling and wrappers.
⏱️ 30 min
- 3
Prepare for frying: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 4
Fry the dumplings: Carefully add 4-6 dumplings to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until the dumplings are golden brown and crispy on all sides, and the internal temperature of the pork reaches 160°F (71°C).
⏱️ 10 min•🌡️ 350
- 5
Drain and serve: Using a slotted spoon, carefully remove the fried dumplings from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dumplings, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min
- 6
Prepare the dipping sauce (optional): In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Serve the crispy pork fried dumplings immediately with the dipping sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Fried Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, at least 80% lean
- 1 cup napa cabbage, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Dumpling Wrappers and Frying
- 30 round dumpling wrappers, store-bought, 3-inch diameter
- 1/4 cup water, for sealing
- 4 cups vegetable oil, or other neutral oil for deep frying
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, chopped green onions, grated fresh ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 2
Assemble the dumplings: Place a dumpling wrapper on a clean, dry surface. Scoop about 1 tablespoon of the pork filling into the center of the wrapper. Dip your finger in water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a crescent shape, enclosing the filling. Pinch the edges together firmly to seal, then crimp the edges decoratively or press flat to ensure a tight seal. Repeat with the remaining filling and wrappers.
⏱️ 30 min - 3
Prepare for frying: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 4
Fry the dumplings: Carefully add 4-6 dumplings to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until the dumplings are golden brown and crispy on all sides, and the internal temperature of the pork reaches 160°F (71°C).
⏱️ 10 min•🌡️ 350 - 5
Drain and serve: Using a slotted spoon, carefully remove the fried dumplings from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dumplings, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 5 min - 6
Prepare the dipping sauce (optional): In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Serve the crispy pork fried dumplings immediately with the dipping sauce on the side.