Chinese Pan-Fried Dumplings Recipe – Chinese Special
Delightfully crispy pan-fried dumplings are a beloved treat. Traditionally filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings can easily accommodate various fillings by substituting or omitting ingredients.
There are no strict rules about the ingredients—what matters most is how they are prepared. Whether you refer to them as “wor tip” (Cantonese for “pot stick”), “guotie” (in Mandarin), or simply dumplings, they make a wonderful addition to a dim sum feast or enjoyed as a standalone dish.
- Prep Time50 min
- Cook Time28 min
- Total Time1 hr 18 min
Chinese Pepper Steak Ingredients :
- 1/2 cup finely chopped bok choy leaves
- 1/2 cup finely chopped napa cabbage
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped water chestnuts
- 1 pound ground pork
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- Dash of white pepper
- 1 package (48-count) dumpling wrappers or gyoza wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1 lightly beaten egg white (optional)
- 1 tablespoon vegetable oil or canola oil, plus more as needed
- 1/3 cup water, plus additional if necessary
- Optional dipping sauce
How To Make Chinese Pepper Steak
Gather the ingredients.
Place a dumpling wrapper on a cutting board. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out while you fill and fold the dumplings. Spoon a heaping teaspoon of filling into the center of the wrapper, spreading it slightly towards the edges. Be mindful not to overfill or spread the filling too close to the wrapper’s edge.
To fold the dumpling, moisten the edges of the wrapper with the cornstarch and water mixture for easier sealing. Alternatively, use the optional beaten egg white.
Carefully lift the moistened edges of the wrapper over the filling and bring them together at the top center. Press the edges together firmly, crimping several times along the edge to seal. Repeat with the remaining wrappers and filling, keeping the assembled dumplings lightly covered with plastic wrap or a slightly damp kitchen towel to prevent drying.
Heat a wok or nonstick skillet over medium-high heat and add the oil. Place 10 to 12 dumplings in the skillet, ensuring they are not overcrowded. Cook for 2 to 3 minutes until the bottoms are golden brown.
Carefully pour in 1/3 cup of water and partially cover the skillet. Steam the dumplings for about 5 minutes, or until cooked through and the liquid has evaporated.
Recipe Notes:
Exercise caution when adding water as it will rapidly boil due to the high temperature of the pan, creating significant steam.
Pour the water into the wok with the Chinese dumplings. Once cooked, repeat the process with the remaining dumplings. Typically, 1/3 cup of water suffices to steam 10 to 12 dumplings, but adjust as necessary.
Steam the dumplings in the wok until done. Serve them on their own or with a dipping sauce.
