These pan-fried dumplings have become one of my favorite meals. Their crisp, deeply browned bottoms give way to tender wrappers and a savory filling, while the spicy dipping sauce brings everything together.
Making dumplings takes a little time, but that is part of their appeal. Once you settle into the rhythm of filling and folding them, the process is genuinely enjoyable—and it makes a wonderful weekend cooking project for the whole family.
This recipe is simple, but needs to be followed closely. Be sure to arrange all the ingredients, before you begin preparing the dish.
A few tips:
Don’t overstuff the dumpling skins.. Less is better.
Let the bottoms brown well like in the picture. Its the crunch that really makes them great.
I find that a dumpling press is a big help. They are inexpensive and save a lot of time.
This should allow you to make 15 to 24 dumplings. You may freeze any leftovers that are uncooked, and the skins will keep well in the refrigerator or freezer.
And, this is the perfect way to use your homemade Sichuan Chili Oil, Ultimate Guide to Making Chili Oil for Delicious Dumplings
Ingredients:
Dumplings:
1 package of Dumpling Skins. Easily found at any Asian market and most grocery stores.
½ cup each of fresh Bean Sprouts, Bamboo Shoots and Bok Choy. All finely chopped.
8 oz of Shrimp or Pork, or both, ground
1 inch piece of fresh Ginger, grated.
½ tsp Sugar
1 Tbsp. Light Soy Sauce
1 Tbsp. Vegetable Oil
1 tsp. Corn Starch
Dipping Sauce:
2 Tbsp Sichuan Chili Oil, with sediment
3 Tbsp. Light Soy Sauce
1 Tbsp. Chinkiang Vinegar
1 Tbsp finely chopped Green Onion
1 clove Garlic, crushed
1 tsp Sugar
2 tsp. Toasted Sesame Oil
Preparation:
Begin by finely chopping all of the ingredients to stuff the dumplings. The ingredients must be finely chopped so they can cook properly.
Take a dumpling skin and lay it flat, then add about 1-1 1/2 tsp of filling, wet the edges of the skin with water and fold over, crimping with your finger. Set aside and continue. You can also use your dumpling press, which is easy to find at any Asian market. Make as many as you want, as they freeze very well.
After the dumplings are stuffed, heat a non-stick pan with the oil and then add the dumplings to the hot oil, with their flat side down. Put as many in as will fit, leaving a little room for expansion.
Brown the bottoms over medium heat, being sure not to burn them. Then carefully pour in 3 to 4 Tbsp. of water, quickly cover, as it tends to spatter and cook on medium/low heat for at least 10- 15 min., or until all the water is absorbed.
Remove carefully and serve with the dipping sauce and spicy chili oil mixture.
Makes 15 to 25 dumplings
Chinese Pan Fried Dumplings with Spicy Dipping Sauce
Ingredients
Equipment
Method
- Begin by finely chopping all of the ingredients to stuff the dumplings. The ingredients must be finely chopped so they can cook properly.
- Take a dumpling skin and lay it flat, then add about 1-1 1/2 tsp of filling, wet the edges of the skin with water and fold over, crimping with your finger. Set aside and continue. You may also use a dumpling press, which is easy to find at any Asian market. Make as many as you want, as they freeze very well.
- After the dumplings are stuffed, heat a non-stick pan with the oil and then add the dumplings to the hot oil, with their flat side down. Put as many in as will fit, leaving a little room for expansion. Brown the bottoms over medium heat, being sure not to burn them. Then carefully pour in 3 to 4 Tbsp. of water, quickly cover and cook on medium/low heat for at least 15 min., or until all the water is absorbed.
- Remove carefully and serve with the dipping sauce and spicy chili oil.