Chinese Pan-Fried Dumplings

By Rhonda Parkinson

Updated 09/13/18

Pan Fried dumplings
JianGang Wang / Getty Images
Ratings (31)
  • Total: 28 mins
  • Prep: 20 mins
  • Cook: 8 mins
  • Yield: 48 dumplings (8 servings)

Although referred to as "pan-fried," these dumplings, also called potstickers, actually go through a two-stage cooking process. First, they're fried in oil in a hot wok and then water is added; the wok is covered, and the dumplings are left to steam for a few minutes, resulting in dumplings with a crispy bottom, soft top, and juicy filling.

This is a classic recipe including ground pork and vegetables. Nutritious bok choy and napa cabbage add color, texture, and flavor to this easy dumpling. These pan-fried dumplings are satisfying as is, but are even tastier when served with a dipping sauce. Another good accompaniment is hot chili oil, or soy sauce combined with freshly chopped ginger or a few drops of Asian sesame oil.

Ingredients

  • For the Filling:
  • 1/2 cup bok choy leaves (finely chopped)
  • 1/2 cup napa cabbage (finely chopped)
  • 1/4 cup green onion (finely chopped)
  • 1/4 cup water chestnuts (chopped)
  • 1 pound ground pork
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • Dash of white pepper
  • For the Dumplings:
  • 1 package wonton or gyoza wrappers (about 48)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
  • 1 tablespoon vegetable or canola oil
  • 1 cup water, or as needed

Steps to Make It

Combine the filling ingredients in a large bowl, using your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.

Place a wonton wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the pork filling to the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch (this makes it easier to seal).

Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. Repeat with the remaining wonton wrappers.

Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 potstickers at a time and cook for 2 to 3 minutes until the bottom is browned.

Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed, about 5 minutes. Remove and cook the remainder of the dumplings, adding water in as needed (keeping the amount at about 1/3 cup).

Serve alone or with a homemade dipping sauce.