Homemade Pan Fried Chinese Dumplings
Delicious and fun to make, these homemade pan fried Chinese dumplings allow for various fillings and bring friends and family together in the kitchen.
Ingredients
Dough
- 2 cups all-purpose flour For the dough
- 1/2 cup water For the dough
Filling
- 1 pound ground pork You can substitute with chicken, beef, or tofu
- 1 cup finely chopped napa cabbage For a fresh crunch
- 3 pieces green onions, minced For flavor
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce For seasoning
- 1 tablespoon sesame oil For flavor
- Salt and pepper to taste
- Vegetable oil for frying To fry the dumplings
Instructions
Preparation
- In a bowl, mix flour and water until a dough forms. Knead until smooth, then cover and let rest for 30 minutes.
- In another bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Roll out the dough into thin circles.
- Place a spoonful of filling in the center of each dough circle and fold over to seal, pinching edges.
Cooking
- Heat vegetable oil in a pan over medium heat.
- Place dumplings in the pan and fry until the bottoms are golden brown, about 3-4 minutes.
- Add water to the pan, cover, and steam for about 5 minutes until cooked through.
Serving
- Serve warm with soy sauce for dipping.
Notes
Make sure not to overfill the dumplings as they may burst while cooking. Use a non-stick pan to avoid sticking. If you want a crisper bottom, add a little more oil to the pan. Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1.5gSodium: 300mgFiber: 1gSugar: 1g
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