Pan-Fried Dumplings (Potstickers)

A platter of potstickers next to a red envelope.

5 from 2 votes

Pan-fried dumplings are easier to make than you think! These crispy dumplings have a tasty chicken, mushroom and cabbage filling.

Prep Time30

Cook Time30

Total Time1

Servings: dumplings

Author: Shareba Abdul

Ingredients

Filling:

1.5 cup Napa cabbage thinly sliced
½ teaspoon salt for salting the cabbage
½ pound ground chicken or pork
1 tablespoon oil (peanut or vegetable)
3 cremini mushrooms finely chopped (or shiitake mushrooms)
1 clove garlic minced
1 green onion finely chopped
½ teaspoon ginger minced or grated
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon pepper
⅛ teaspoon salt
pinch sugar

To Assemble & Cook:

1 package dumpling wrappers round
¼ cup water for steaming (you may not need all of it)
1 tablespoon oil for frying (peanut or vegetable)

Dipping Sauce:

2 tablespoon dark soy sauce
1 teaspoon chili oil
¼ teaspoon sesame seeds toasted

US Customary - Metric

Instructions

Make the Filling:

Sprinkle cabbage with salt, stir and set aside for 20 minutes. Squeeze excess liquid from the cabbage. Strain and discard liquid, then add cabbage to a large bowl.
Add the rest of the filling ingredients to the bowl. Mix well to combine. Place mixture in fridge to chill.

Wrap the Dumplings:

To assemble the dumplings, peel one wrapper off the stack and place in the palm of your non-dominate hand.
Add about a ½ tablespoon of filling to the center of the dough. Use your finger to add a little water to the edge of the wrapper. By making the edges damp, it will stick together when you fold the dough.
Fold the dough in half, and pleat as desired, making sure to press the edges together to create a tight seal.
Use your fingers to slightly curve the dumpling, making sure the bottom is flat, so it can sit in the skillet.
Place the wrapped dumplings pleat side up on a plate or tray lined with parchment, to prevent sticking. Cover with plastic wrap or a damp towel while you make the rest of the dumplings, so they don't dry out.
Continue wrapping dumplings until you use all of the wrappers in the pack. Any leftover filling can be rolled into meatballs and fried.

Make the Dipping Sauce:

Combine all ingredients in a small bowl, and set aside.

Pan-Fry the Dumplings:

Heat oil in large nonstick frying pan over medium heat.
Place 8-10 dumplings (depending on the size of your skillet) into the pan in a single layer, flat side down.
Add ¼ cup water and cover.
Cook for for 4-5 minutes, or until most of the water has evaporated.
Remove lid. Add more oil if needed and fry for another minute or two, or until the bottom side of the dumplings is golden brown. Check for an internal temperature of 165F/74C to ensure that chicken is fully cooked.
Remove cooked dumplings from pan. Repeat cooking process until all dumplings are fried. Serve warm with dipping sauce.

Notes

Serving Suggestions:

These pan-fried dumplings are traditionally served with soy sauce mixed with chili oil, or soy sauce and Chinese black vinegar. But you can serve them plain, or just with regular soy sauce if you prefer.

Freezing Dumplings:

Uncooked dumplings can be placed in a single layer on a tray lined with parchment paper, and frozen for later. Once the dumplings are frozen, you can transfer them to a zip-top bag or freezer-safe container, and use within 2 months. There is no need to defrost the dumplings before cooking.

Cooked dumplings can be stored in the fridge for up to 2 days. Reheat in a frying pan otherwise they will be a bit soggy.

Safety:

Be sure to cook your chicken to 165°F (74°C).

Be careful when adding water to the oil in the pan, as it may splatter. Also, you may need less than ¼ cup depending on the size of your pan. Add just enough water to cover the bottom of the pan.

Nutrition