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Crispy Pan-Fried Dumplings Recipe

Crispy Pan-Fried Dumplings Recipe
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4.8 from 24 reviews

These mouthwatering dumplings boast a crispy exterior and succulent filling, delivering a burst of flavor with every bite. Perfect for sharing or enjoying solo!

Ingredients

Dumpling Filling:

  • 1 lb ground pork or chicken
  • 1 cup finely chopped cabbage
  • 1/2 cup chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For Assembly and Cooking:

  • 1 package of dumpling wrappers (about 40 wrappers)
  • 2 tablespoons vegetable oil, for frying
  • 1/4 cup water

Instructions

  1. Dumpling Filling: In a large bowl, combine the ground pork or chicken, chopped cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix until all ingredients are well-incorporated.
  2. Assembly: Take one dumpling wrapper and place a small spoonful of filling in the center. Moisten the edges of the wrapper with a little water, then fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal. Repeat with the remaining wrappers and filling.
  3. Cooking: Heat vegetable oil in a large nonstick skillet over medium-high heat. Place the dumplings in the skillet, flat side down, ensuring they are not touching each other. Fry the dumplings for 2-3 minutes or until the bottoms are golden brown and crispy.
  4. Carefully add 1/4 cup of water to the skillet and cover immediately with a lid to trap the steam. Reduce the heat to medium and steam the dumplings for 5-6 minutes or until the filling is cooked through and wrappers are tender.
  5. Remove the lid and let any excess water evaporate. Allow the dumplings to crisp up again for an additional 1-2 minutes.
  6. Remove the dumplings from the skillet and serve hot, with soy sauce or your favorite dipping sauce.

Notes

  • You can customize the filling by adding ingredients like mushrooms, shrimp, or chives.
  • Keep the prepared dumplings covered with a damp cloth to prevent them from drying out before cooking.
  • If you want extra-crispy bottoms, use a little more oil when initially frying.
  • These dumplings can be frozen before frying; just add a few extra minutes to the steaming time if cooking from frozen.

Nutrition

Find it online: https://cookedbysarah.com/crispy-pan-fried-dumplings-recipe/