Pan-fried pork dumplings


Pan-fried pork dumplings

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 50 dumplings


  • 1 package dumpling wrappers
  • peanut or vegetable oil for frying

For the filling:

  • 1 pound ground pork
  • 2 scallions
  • 1/4 tsp salt
  • 2 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 6-8 mushroom caps
  • 1 tbsp Chinese rice wine
  • 1 tbsp sesame oil
  • 1/8 tsp peppe


  1. Prepare the filling by mixing all the filling ingredients together in a bowl. Set aside a small bowl of water for wrapping.

  2. To assemble the dumplings, spoon a heaping teaspoon of the pork and mushroom filling onto the center of the wrapper. Dip your finger into the bowl of water and moisten the outer edges of the wrapper. In your hand, fold the dumpling in half and pinch and pleat the edges

  3. In a large flat skillet or wok with a lid, heat about a tablespoon of peanut or vegetable oil over medium-high heat. Place 6-8 dumplings in the pan and fry the dumplings for 1-2 minutes, until the bottom turns light brown. Pour in a 1/2 cup of water to the pan and cover with a lid and allow to steam for 4-5 minutes, until the water has completely evaporated. Remove lid and loosen the dumplings with a spatula. The bottoms will be golden brown and crisp.

  4. Cleaning the pan in between batches, continue to pan-fry all of the dumplings and place on a serving platter. Serve warm with your favorite dipping sauce.

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