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Golden brown, crispy-bottomed Fried Dumplings served on a ceramic plate. Topped with chopped scallions and paired with a small bowl of soy-based dipping sauce. Fresh cilantro garnishes the side. These are pan-fried dumplings with perfect texture contrast – crispy and juicy.

Fried dumplings

Crispy, golden-bottomed Fried dumplings with tender tops, bursting with juicy pork and cabbage filling. Perfected over years and made kid-approved by Emma’s "crispy surprise" twist, this recipe brings restaurant-style pan-fried dumplings into your home kitchen no special tools needed!
5 from 1 vote
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Course: Appetizer, Main Course, Snack
Cuisine: Asian-Inspired, Chinese, Fusion
Keyword: Fried dumplings Chinese, Fried dumplings Jamaica, Fried dumplings Korean, Fried dumplings near me, Fried dumplings recipe, Jamaican fried dumplings ingredients, Jamaican fried dumplings recipe easy, Pan fried dumplings
Prep Time: 45 minutes
Cook Time: 15 minutes
Freeze Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 290kcal
Cost: $12

Equipment

  • 1 Nonstick skillet (With tight-fitting lid)
  • 1 Large mixing bowl (For filling mixture)
  • 1 Small bowl (For sealing with water)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Clean kitchen towel (For covering wrappers during assembly)

Ingredients

Wrappers:

  • 30 Dumpling wrappers - Round fresh preferred

Classic Pork Filling:

  • 1 lb Ground pork
  • 2 cups Napa cabbage Finely shredded
  • 3 Green onions - Thinly sliced
  • 1 tablespoon Fresh ginger - Grated
  • 2 Garlic cloves - Minced
  • 1.5 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • 2 teaspoon Cornstarch - For binding

For Cooking:

  • 2 tablespoon Neutral oil - Canola or vegetable
  • ¼ cup Water - For steaming
  • 1 teaspoon Sesame seeds - Optional for crispy finish

Dipping Sauce:

  • 1 tablespoon Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Chili oil - Optional for heat

Instructions

  • Salt the cabbage, squeeze out moisture, then mix it with pork and seasonings.
    Sautéed napa cabbage and ground pork in a nonstick skillet, topped with chopped parsley and red pepper flakes. A wooden spatula rests in the pan. This mixture is part of the dumpling filling preparation.
  • Add a spoon of filling to each wrapper and seal edges with water and pleats.
    Hands pleating and sealing dumplings on a floured surface. Several uncooked dumplings are already shaped and dusted with flour, ready to be cooked. A small wooden spoon helps hold one dumpling for shaping.
  • Heat oil and fry dumplings flat-side down until golden and slightly crispy.
  • Add water to the pan, cover tightly, and steam until dumplings are cooked through.
    Six dumplings frying in hot oil inside a black nonstick pan. The dumplings have golden-brown bottoms and crimped edges, with chili flakes floating in the oil. The background is a dark wooden surface.
  • Uncover and fry again until bottoms are crispy, then serve hot with dipping sauce.
    Golden pan-fried dumplings arranged in a circular pattern in a cast iron skillet, with a small bowl of chili dipping sauce in the center. A hand with chopsticks reaches to pick one up. Garnishes and condiments are scattered on the wooden table.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 290kcal (15%) | Carbohydrates: 24g (8%) | Protein: 14g (28%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg (13%) | Sodium: 540mg (23%) | Potassium: 260mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 120IU (2%) | Vitamin C: 6mg (7%) | Calcium: 40mg (4%) | Iron: 1.8mg (10%)
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