Chinese Pan-Fried Dumplings Recipe – Chinese Special
Experience the charm of Chinese Pan-Fried Dumplings, also known as potstickers, featuring a savory pork filling wrapped in delicate dough with perfectly crispy bottoms. These golden morsels combine succulent pork, cabbage, shiitake mushrooms, and garlic chives, all steamed and fried to achieve a satisfying crunch and deep flavor. Ideal as an appetizer or a standout snack, these dumplings bring restaurant-quality delight right to your home.
- 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:
Use a nonstick skillet preheated for even browning and to prevent sticking.
Try the steam-then-fry technique—fry until golden, add water, cover to steam, then uncover to crisp the bottoms again for ideal texture.
Best when you serve with dipping sauce—mix soy, rice vinegar, garlic, and chili oil to complement the dumplings perfectly.
