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Pan-fried dumplings are a Chinese dish where dumplings are lightly fried with minimal oil, allowing them to touch the pan (hence the name pan-fried dumplings). This savory delicacy can be served as an appetizer, side dish, or snack for any occasion. Follow the steps below to prepare pan-fried dumplings.
Ingredients
- Dumplings
- 2 tablespoons of oil (sesame oil, peanut oil, olive oil, or vegetable oil)
- Water
Steps
Preparing Dumplings and Frying Pan
Make your own dumplings. You can turn the dumpling preparation process into a fun post-dinner activity. Refer to other articles for guidance on making dumplings at home. However, store-bought frozen dumplings are often just as delicious.
Prepare the dipping sauce. Pan-fried dumplings are typically served with a tasty dipping sauce. The sauce is usually made from 2/3 tablespoon of soy sauce, 1/3 tablespoon of white vinegar, freshly grated ginger, bottled chopped ginger, or pickled ginger, and sesame oil, often garnished with chopped scallions. If you prefer a spicy kick, you can add chili powder.
Heat a deep skillet or non-stick pan over medium heat. Ensure the pan is hot enough for frying. Sprinkle a few drops of water into the pan; if they evaporate immediately with a loud sizzle, the pan is ready.
Add two tablespoons of oil to the pan. Use your preferred type of oil. Authentic Chinese pan-fried dumplings are often cooked with sesame or peanut oil. You can also use vegetable or olive oil if desired. For a healthier option, opt for olive oil (which has the highest amount of heart-healthy monounsaturated fats among cooking oils). Heat the oil for about a minute (or until it starts to bubble).
Place the dumplings in the pan. Ensure there is enough space between each dumpling, and they should not overlap. If dumplings overlap while frying, they will stick together (and the delicious filling inside may spill out).
Frying the Dumplings
Fry the dumplings in oil. Cook them for about 2-5 minutes, or until both sides of the dumplings turn a golden brown color.
Add about three tablespoons of water to the pan. Cover the pan immediately after adding the water. The steam will cook the dumplings. Use a tight-fitting lid to prevent steam from escaping. If steam escapes, the dumplings will take longer to cook or may become overcooked and sticky.
Steam the dumplings until the water evaporates. You will start to hear a sizzling sound, and the dumplings will begin to turn golden brown again. Typically, you should avoid flipping the dumplings and let only the bottom side brown.
- If you prefer evenly browned dumplings, use a spatula to gently lift and flip them.
- For a crispier texture, remove the lid and fry the dumplings over medium heat.
Remove the dumplings from the pan. Transfer them to a plate and enjoy immediately (dumplings are best served hot).
Finished.
Tips
- If desired, you can fry both sides of the dumplings.
- Avoid frying too many dumplings at once, as they may burn if you can't remove them from the pan quickly enough.
- This dish is called "pan-fried dumplings" because they are pressed against the pan's surface. Therefore, use a non-stick or well-seasoned cast-iron skillet for easier flipping and handling.
- Do not fry the dumplings for too long to prevent them from burning.
What You'll Need
- A deep skillet or frying pan.
- Spatula
