Few dishes capture the balance of texture and flavor as perfectly as pan-fried dumplings. Known as potstickers in the West and guo tie in Chinese cuisine, these little parcels of goodness are adored worldwide for their golden, crispy bottoms and tender, juicy fillings. Whether you’re making them for a quick snack, a party appetizer, or a comforting meal, pan-fried dumplings are a rewarding kitchen project that’s simpler than it may seem.
Why Pan-Fried Dumplings Are Special
Unlike steamed or boiled dumplings, pan-fried dumplings combine the best of both worlds: steaming ensures the filling is fully cooked and juicy, while pan-frying gives the wrappers a satisfying crunch. This dual-cooking technique is what makes them irresistible. Plus, they’re versatile—fill them with pork, chicken, shrimp, or go entirely vegetarian with mushrooms and cabbage.
Ingredients You’ll Need
For the Dough (optional, if making from scratch):
2 cups all-purpose flour
¾ cup warm water
Pinch of salt
(Store-bought dumpling wrappers work well too if you’re short on time.)
For the Filling:
200g ground pork (or chicken/shrimp/vegetarian alternative)
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, vinegar, chili oil, or your favorite blend)
Step-by-Step Method
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