First, let me just say how grateful I am that you’re here — really! ❤️ Every time someone writes to say they’ve tried one of my recipes, I feel that same spark that got me into cooking in the first place: the joy of sharing food that brings comfort and connection.
And today’s recipe? Oh, it’s a special one. We’re making pan-fried dumplings — golden on the outside, juicy on the inside, and absolutely irresistible from the very first bite. Known as guo tie in Chinese cuisine and potstickers in the West, these little parcels of flavor are proof that perfection can exist — crunchy, soft, savory, and satisfying all at once.
If you’ve ever wanted to master this beloved dish at home, don’t worry — I’ll walk you through every step. It’s simpler than you might think, and the results? Restaurant-worthy!
👉 Subscribe below to have this recipe (and more cozy favorites) sent straight to your inbox!
Why You’ll Love These Pan-Fried Dumplings
- The best of both worlds — crispy bottoms and tender, juicy fillings.
- Endlessly customizable — fill with pork, chicken, shrimp, or veggies.
- Quick and simple — especially if you use store-bought wrappers.
- Make-ahead friendly — perfect for freezing and cooking later.
- Loved by everyone — ideal for snacks, parties, or cozy dinners.
What Makes Pan-Fried Dumplings So Special
Unlike steamed or boiled dumplings, pan-fried dumplings combine two cooking methods: a quick sear to create that golden crust, followed by gentle steaming to ensure the filling stays juicy. The magic happens when the water evaporates and the bottoms crisp up again — it’s that moment when your kitchen smells incredible and you know something amazing is about to happen!
Every bite gives you a little crunch, a soft chew, and a burst of savory flavor.
Ingredients You’ll Need
For the Dough (optional if making from scratch)
- 2 cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
(Short on time? Store-bought dumpling wrappers work beautifully!)
For the Filling
- 200g ground pork (or chicken, shrimp, or vegetarian substitute)
- 1 cup finely chopped napa cabbage
- 2 green onions, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
For Cooking
- 2 tbsp vegetable oil
- ½ cup water
- Dipping sauce (soy sauce, rice vinegar, chili oil, or your favorite blend)
Tools You’ll Need
- Mixing bowl
- Rolling pin (if making wrappers)
- Non-stick or cast-iron skillet with lid
- Spatula
- Small brush or spoon for sealing edges
Ingredient Swaps & Add-Ins
- Protein swaps: Try minced chicken, shrimp, turkey, or tofu for a lighter version.
- Vegetable fillings: Add mushrooms, carrots, or cabbage for extra texture.
- Seasoning ideas: Mix in chili flakes, hoisin sauce, or oyster sauce for depth.
- Dough variation: Substitute a portion of flour with cornstarch for extra crispiness.
Step-by-Step: How to Make Pan-Fried Dumplings
- Prepare the dough (optional): Mix flour and salt, then slowly add warm water. Stir until a dough forms. Knead for 5–7 minutes until smooth, then cover and rest for 30 minutes.
- Make the filling: In a bowl, combine pork, cabbage, onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix gently until well blended.
- Assemble the dumplings:
- If using homemade dough, roll it into small circles about 3 inches wide.
- Place a spoonful of filling in the center, wet the edges with water, and fold into a half-moon. Press and pleat the edges to seal.
- Pan-fry: Heat vegetable oil in a skillet over medium heat. Add dumplings flat-side down and cook until golden brown (about 2–3 minutes).
- Steam: Pour ½ cup water into the pan, cover immediately, and reduce heat to low. Let steam for 5–7 minutes, until the water evaporates and the bottoms crisp up again.
- Serve: Transfer to a plate and serve hot with your favorite dipping sauce!
Serving Suggestions
- Pair with soy-vinegar dipping sauce and a drizzle of chili oil.
- Serve alongside fried rice, noodle soup, or stir-fried vegetables.
- For parties, make a dumpling platter with different fillings and sauces — instant crowd-pleaser!
Tips for the Perfect Pan-Fried Dumplings
- Don’t overfill — it’ll make sealing tricky and might cause breakage.
- Keep wrappers covered with a damp towel while assembling to prevent drying out.
- Use a non-stick skillet to ensure easy release after frying.
- Freeze uncooked dumplings on a tray, then store in a freezer bag — they’ll cook perfectly straight from frozen!
Storage & Reheating
- Fridge: Store cooked dumplings in an airtight container for up to 2 days. Reheat in a skillet until crispy again.
- Freezer: Freeze uncooked dumplings individually, then cook from frozen as usual — just add 2 extra minutes to steaming time.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes! Prepare it up to 24 hours in advance and keep refrigerated until ready to use.
Do I have to make my own wrappers?
Not at all. Store-bought wrappers save time and still deliver delicious results.
What’s the best dipping sauce?
A simple mix of soy sauce, rice vinegar, and chili oil never fails. Add sugar, sesame seeds, or ginger for a twist.
General Information
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 dumplings
Nutritional Information (per dumpling, approx.)
- Calories: 60
- Protein: 4g
- Carbohydrates: 5g
- Fat: 3g
- Fiber: 0.5g
Leave a Reply