|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings can take on any filling by replacing some ingredients for others, or skipping some altogether. There are no specific rules regarding the ingredients, only how you cook them. Whether you call them wor tip (roughly translated from Cantonese as “pot stick”), guotie (the Mandarin word), or dumplings, they're great as part of a dim sum spread, or on their own.
Although referred to as "pan-fried," the dumplings actually go through a two-stage cooking process: first, they're fried in oil on one side in a very hot wok and then steamed by adding water to the same wok and covering it. The dumplings are left to steam for a few minutes, resulting in a crispy bottom, soft top, and tender filling.
This filling is made with pork and veggies, like nutritious bok choy and napa cabbage (also called Chinese cabbage), that add color, texture, and flavor. These pan-fried dumplings, also called pot stickers, can be served as is, but are surely tastier when served with a dipping sauce, hot chile oil, or soy sauce mixed with freshly chopped ginger or a few drops of sesame oil.
Click Play to See This Chinese Pan-Fried Dumplings Recipe Come Together
"These dumplings are so delicious and very easy to prepare. I made the filling a day in advance, so all I had to do was fill and cook the dumplings the next day. The bottoms were brown and crunchy, and the filling was tender. I loved the bok choy leaves in place of cabbage." —Diana Andrews
For the Filling:
1/2 cup finely chopped bok choy leaves
1/2 cup finely chopped napa cabbage
1/4 cup finely chopped green onion
1/4 cup finely chopped water chestnuts
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 (48-count) package dumpling wrappers, or gyoza wrappers
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 lightly beaten egg white, optional
1 tablespoon vegetable oil, or canola oil, more as needed
1/3 cup water, plus more if needed
Dipping sauce, optional
Make the Filling
Gather the ingredients.
In a large bowl, combine the filling ingredients. Use 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.
Make the Dumplings
Gather the ingredients.
Place a dumpling 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 filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or 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 to make it easier to seal. Use the optional egg white instead if you'd prefer.
Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes.
Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
Serve alone or with a dipping sauce.
Get Creative With Your Fillings
Here are a few suggestions for other proteins you can try putting in your pot stickers. Although not entirely traditional, they make tasty dumplings and allow you to experiment and find what you like best. Simply replace the pork with:
- Shrimp: clean and thinly minced shrimp
- Tofu: crumbled extra-firm tofu
- Rotisserie Chicken: finely chopped leftover chicken
- Mushroom: a combination of shiitake, portobello, porcini, and king trumpet. Cook the mushrooms separately in olive oil and get rid of most of the cooking liquid. Add the rest of the vegetables to the pan and quickly sauté.
Mix and match your favorite ingredients: mushrooms and tofu, chicken and vegetables, shrimp and pork, or make a few of each.
Are Dumplings and Pot Stickers the Same?
- In essence, you can say they are the same, as the dough and fillings are alike. What makes a pot sticker distinct from other dumplings is that they are both pan-fried and steamed, thus the characteristic crunchy bottom.