Chinese pan-fried dumplings, a delicious and popular dish in Chinese cuisine. They are similar to traditional dumplings but are cooked on a pan instead of steamed.
These dumplings are loved for their combination of a crispy crust on the bottom and a soft, juicy top, along with the rich flavor of the pork filling. They make a great appetizer or can be enjoyed as a main course.
Although they take some time to prepare, Chinese pan-fried dumplings are not overly complicated to make at home. Once you master the technique of forming the dumplings, the process becomes quite simple and rewarding.
Chinese dumplings are often made in large quantities and are ideal for sharing with friends and family. Preparing and eating dumplings together can become a social and convivial experience, where everyone can participate in the preparation and enjoy this iconic dish of Chinese cuisine together.
In summary, Chinese pan-fried dumplings represent a combination of delicious flavors, different textures, and ease of preparation, making them a culinary choice appreciated by many.
At the bottom of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the contact form.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: About 20 pieces
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
- Energy 74.94 (Kcal)
- Carbohydrates 7.34 (g) of which sugars 0.74 (g)
- Proteins 4.34 (g)
- Fat 3.27 (g) of which saturated 0.22 (g)of which unsaturated 0.86 (g)
- Fibers 0.47 (g)
- Sodium 183.99 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chinese Pan-Fried Dumplings
- 1 1/2 cups all-purpose flour
- 1/2 cup water
- 7 oz ground pork
- 7 oz cabbage
- 1 fresh scallion
- 1/4 cup soy sauce
- 1 tbsp sesame oil (or sunflower oil)
- 1 egg
- 2 tbsp sunflower seed oil
- 1 glass water
Tools
- Bowls
- Pasta Cutter
- Metal Scraper
- Pan
Recipe for Chinese Pan-Fried Dumplings
Start the preparation of the Chinese pan-fried dumplings by weighing the all-purpose flour and water in a bowl.
Start kneading first with a spoon and then with your hands.
Transfer to a pastry board and knead by hand for about 10 minutes; you should obtain a smooth and elastic dough.
Wrap it in some plastic wrap and let it rest for about 30 minutes.
Finely chop the cabbage.
Place it in a bowl with a tablespoon of salt and let it drain its water for about 30 minutes.
In another bowl, place the ground pork.
Add a finely chopped fresh scallion, including the green part.
Add a beaten egg, soy sauce, and sesame oil to the mixture.
Mix well with a spoon to combine everything.
Drain and dry the cabbage well.
Add it to the meat and mix until it is completely incorporated into the rest of the ingredients.
Take the dumpling dough and roll it into a log about 12 inches long.
Cut the log into discs about 1/3 inch thick using a dough scraper.
Form a ball and flatten it with your hands or a rolling pin.
Transfer the dough disc to a dumpling mold, making sure it adheres well.
Add a spoonful of filling to the center.
Close the mold and press well.
Open gently, and the first dumpling is formed.
Repeat with all the ingredients.
Heat a couple of tablespoons of seed oil in a pan with a lid.
Add the dumplings, keeping them slightly apart, and cook covered for about 2-3 minutes until a golden crust forms at the base.
Add a glass of water and continue to cook covered until the water has completely evaporated, which will take about ten minutes.
Transfer the Chinese pan-fried dumplings to a serving plate and serve immediately.
Chinese Pan-Fried Dumplings
Check this section for clarifying your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other recipes in the collection Asian Cuisine: Easy Recipes to Replicate at Home
FAQ (Questions and Answers)
How long do they last?
You can store these Chinese dumplings for a couple of days in the refrigerator.
You can freeze them cooked for 3 months or raw for 3 months by cooking them directly from frozen.Can I steam them?
Of course, you will naturally need a steamer. They will take about 8-10 minutes to cook.
You can serve these dumplings with the homemade sweet and sour sauce!
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