Spicy Pan-Fried Dumplings
Spicy Pan-Fried Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, 80/20 lean
- 2 cups napa cabbage, finely chopped and squeezed dry
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon black pepper
For Assembling and Pan-Frying
- 40 round dumpling wrappers, store-bought, 3-inch diameter
- water, for sealing wrappers, as needed
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 tablespoon green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, 1/2 cup thinly sliced green onions, grated fresh ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon sesame oil, cornstarch, red pepper flakes, 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: Take one dumpling wrapper and place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape. Pinch the center closed, then create small pleats along one side of the wrapper, pressing them firmly against the unpleated side to seal completely. Repeat with the remaining filling and wrappers. Place assembled dumplings on a parchment-lined baking sheet to prevent sticking.
⏱️ 30 min
- 3
Prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, and chili garlic sauce. Stir in the 1 tablespoon thinly sliced green onions for garnish. Set aside.
⏱️ 5 min
- 4
Pan-fry the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place a single layer of dumplings in the skillet, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 3 min
- 5
Steam the dumplings: Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through. Remove the lid and continue to cook for another 1-2 minutes if needed, to ensure the bottoms are crispy.
⏱️ 8 min
- 6
Serve: Transfer the cooked dumplings to a serving platter. Repeat steps 4 and 5 with the remaining dumplings, adding more vegetable oil as needed for each batch. Serve hot with the prepared dipping sauce.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pan-Fried Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, 80/20 lean
- 2 cups napa cabbage, finely chopped and squeezed dry
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon black pepper
For Assembling and Pan-Frying
- 40 round dumpling wrappers, store-bought, 3-inch diameter
- water, for sealing wrappers, as needed
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 tablespoon green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, 1/2 cup thinly sliced green onions, grated fresh ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon sesame oil, cornstarch, red pepper flakes, 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: Take one dumpling wrapper and place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape. Pinch the center closed, then create small pleats along one side of the wrapper, pressing them firmly against the unpleated side to seal completely. Repeat with the remaining filling and wrappers. Place assembled dumplings on a parchment-lined baking sheet to prevent sticking.
⏱️ 30 min - 3
Prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, and chili garlic sauce. Stir in the 1 tablespoon thinly sliced green onions for garnish. Set aside.
⏱️ 5 min - 4
Pan-fry the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place a single layer of dumplings in the skillet, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 3 min - 5
Steam the dumplings: Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through. Remove the lid and continue to cook for another 1-2 minutes if needed, to ensure the bottoms are crispy.
⏱️ 8 min - 6
Serve: Transfer the cooked dumplings to a serving platter. Repeat steps 4 and 5 with the remaining dumplings, adding more vegetable oil as needed for each batch. Serve hot with the prepared dipping sauce.
⏱️ 6 min