Chinese Pork Pan Fried Dumplings
Juicy pork, aromatic ginger, and crunchy cabbage come together in golden pan-fried parcels of perfection. These dumplings are crispy on the bottom, tender on top, and bursting with umami in every bite. They’re easy to make, fun to pleat, and utterly addictive—perfect for a dinner party appetizer or a savoury snack!
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Chinese Pork Pan Fried Dumplings
Servings: 20 dumplings
Crispy, juicy, and packed with flavor—these Chinese pork pan-fried dumplings deliver golden bottoms, tender tops, and a mouthwatering savory bite every time.
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Ingredients
Main Ingredient
- 250 g minced pork
- 50 g green cabbage julienned
- 10 g spring onion chopped
- 100 g wonton wrapper
- 5 g ginger minced
- 5 g garlic minced
- 1 egg
Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon Yeo’s Sesame Oil
- 1/2 teaspoon sugar
- 1 teaspoon potato starch
- 3 tablespoons water
Crusting mixture
- 100 ml water
- 1 teaspoon plain flour
- 1 teaspoon salt
Instructions
PREPPING
- Cabbage: Place julienne cabbage in a bowl with salt, toss with chopsticks, then set aside for 10 minutes. Squeeze out excess liquid from cabbage using your hands.
- Filling: Place cabbage, minced pork, egg and remaining filling ingredients in a bowl. Add seasoning and mix with chopsticks until well combined.
- Crusting mixture: Mix all the ingredients, ensuring the mixture is smooth and not lumpy. Set aside.
MAKE DUMPLINGS
- Peel one wrapper off and place it on the palm of your left hand. Dip your finger in water
- and run it along half the edge of the wrapper.
- Place 1 teaspoon of filling in the centre. Fold the wrapper over, then pleat to seal. Repeat the procedure. Should make about 20 dumplings.
COOKING
- Heat 2 tsp oil in a non-stick pan over medium heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook for around 2-3 minutes.
- When the base is golden brown (check), add all the crusting mixture liquid into the pan.
- Immediately clamp the lid on, then cook in low heat for 8 minutes or until all liquid dries out.
- Remove the lid, and leave the pan on the stove on low heat, until the base dries and forms crusty crisp.
- Remove the dumplings from the pan and transfer them to a serving plate (dumplings
- upside down). Serve with Dipping Sauce.
