Here’s a tried-and-true recipe for Pan-Fried Dumplings (Potstickers) — crispy on the bottom, tender and juicy on the inside, and full of savory flavor. These are easy to make at home and can be filled with pork, chicken, or vegetables depending on your preference.
🍽️ Serves: 4–6 | ⏱️ Total Time: ~45 minutes
🧾 Ingredients
For the Dumpling Filling:
- 1 lb ground pork (or chicken, turkey, or tofu)
- 1 cup finely chopped napa cabbage (or green cabbage)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- ½ tsp sugar
- Salt & pepper to taste
For Assembly:
30–40 round dumpling wrappers (gyoza or wonton wrappers)
Small bowl of water (to seal edges)
For Frying:
2–3 tbsp vegetable oil
½ cup water (per batch)
🍳 Instructions
1. Make the Filling
In a large bowl, combine all filling ingredients. You can use your hands or a spoon. Let sit for 10 minutes to allow flavors to meld.
2. Fill the Dumplings
Place a wrapper in your palm.
Spoon about 1 teaspoon of filling into the center.
Dip your finger in water and wet the edge of the wrapper.
Fold over into a half-moon shape, pressing to seal.
Keep dumplings covered with a damp cloth to prevent drying.
3. Pan-Fry the Dumplings
Heat 1 tablespoon oil in a non-stick or cast iron skillet over medium-high heat.
Arrange dumplings flat side down in a single layer, slightly touching.
🥣 Dipping Sauce :
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp chili oil or red pepper flakes
Optional: chopped green onions or garlic
🧊 Freezer Tip:
Cook from frozen — just add 1–2 extra minutes to the steaming time.