Pan Fried Dumplings

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These juicy, crispy dumplings stuffed with meat and vegetables, then pan-fried to golden perfection, are perfect for a quick lunch or savory snack.

Let's start cooking!

Make Dumpling Filling

Step 1 - Make Dumpling Filling

  • In a bowl, combine ground pork, prawns, cabbage, spring onions, 10 g minced ginger, 1 tsp sesame oil, 1 tsp Shaoxingwine, ½ tsp ground white pepper and ½ tsp salt together until well mixed.
Fold Dumplings

Step 2 - Fold Dumplings

  • Take a wrapper and place a tablespoon of filling onto the center.
  • Moisten the edges of the wrapper with water. Fold the dumpling into a half-moon shape. Crimp the edges and pinch it together to seal it tightly.
  • Place dumplings on plate lined with parchment paper.
Fry Dumplings

Step 3 - Fry Dumplings

  • In a pan on medium heat, heat 3 tbsp vegetable oil and fry dumplings for 2 to 3 minutes, until bottom turns light brown.
  • To the same pan, increase to high heat and add 30 ml water. Cover the pan to steam for 3 to 5 minutes until water has completely evaporated.
Instead of frying the dumplings, you can also steam or boil them for a softer texture
  • In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g sliced ginger.
Pan fried dumplings are also known as ‘guo tie’ in Asia which directly translates to ‘pot stick’. This is why they are commonly called ‘potstickers’ in predominantly English-speaking countries.

Plate and serve!

1 serve.jpg
Transfer over to serving plate and serve dumplings with dipping sauce on side.

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