Pan-Fried Pork Dumplings (Potstickers)
Take one bite and you'll understand! These Pan-Fried Pork Dumplings, also called potstickers, are some of the tastiest treats on the planet. Filled with a beautifully seasoned blend of pork and cabbage, then pan-fried to perfection, these little bundles of joy are sure to tempt your tastebuds, and satisfy even the hungriest of appetites!
We often get asked, "Should you use chopsticks or a fork when eating these Pan-Fried Pork Dumplings?" The answer for us is simple. Whatever is the quickest way to get them from the plate to your mouth!
These Pan-Fried Pork Dumplings, also called Potstickers, are a family favorite at our house. They're filled with seasoned pork and cabbage, then pan-fried to perfection. They can be served with virtually any side, most popularly though with steamed rice or veggies.
Start by adding a pound of ground pork to a large bowl. If you're not a fan of pork, you can easily substitute with ground turkey, ground chicken, ground beef, shrimp or even veggies by themselves.
Next, finely chop approximately 1 cup of Napa cabbage and 3 green onions, adding them to the mixture. The spices for this dish are very simple, and consist of garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
Now it's time to get dirty. Dig your (recently washed) hands into the mixture and combine the ingredients thoroughly. Yes, you can use a spoon or a spatula to mix the filling, but where's the fun in that. With the ingredients mixed thoroughly, place the bowl in the refrigerator and set aside.
Assembling your 'dumpling prep station' is next. Prepare a clean, flat surface to fill the dumpling wrappers. We like to use a baking sheet, but you can also use a cutting board, large plate or even a clean countertop. Set a stack of dumpling wrappers to the side along with a small bowl of water.
Place a dumpling wrapper on your clean surface and wet the edges by dipping your fingers in the bowl of water and tracing the outline of the wrapper. Scoop a tablespoon of filling from the bowl and place in the center of the wrapper. Now fold the wrapper over in a half moon shape and press the edges together.
A word of caution: We tried this process multiple times before perfecting it, so don't get discouraged if your dumplings don't turn out perfect the first time. The easiest way to fold dumplings is by simply pressing the edges together to seal the dumpling. But there are literally dozens of ways to fold the wrappers. We found the video below extremely helpful in perfecting the technique we still use today.
All that said, if you just don't want the hassle of folding the dumplings, we came across a little dumpling folder machine on Amazon. Full disclosure, we haven't tried it. But the reviews are pretty good, and for around $20, it won't break the bank.
With all the dumplings filled and folded, you'll want to heat 1 or 2 tablespoons of olive oil in a non-stick skillet. Working in small batches, place the dumplings in the skillet, flat side down. Cook each batch for 2-3 minutes over medium heat until the bottom of the dumplings are golden brown.
Next, add 2-3 tablespoons of water to the skillet and cover. Reduce the heat to medium-low and steam the dumplings for 5-7 minutes, or until the filling is cooked through and the wrappers become translucent. When the cooking time is up, transfer the dumplings to a serving dish and cover until all of the dumplings are prepared.
The final step is simple and finishes the dish perfectly. We'll create a simple dipping sauce by combining soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion. There's no need to heat the ingredients, simply mix and serve!
What we like about this Pan-Fried Pork Dumpling Recipe!
Nicole - This recipe is perfect for couples! I'll chop the cabbage and green onions, while Mike assembles the rest of the ingredients. Then, we can fold the dumpling wrappers together. Don't tell Mike, but I'm way better at folding the wrappers than he is, lol.
Mike - This is a unique and delicious recipe. It took a bit of practice to get the wrapper folding right, but the results are worth it. In fact, I still haven't gotten the folding technique down as good as Nicole, but don't say anything. She'll never let me forget!
Pan-Fried Pork Dumpling (Potsticker) Ingredients
For the Dumplings:
1 lb ground pork
1 cup finely chopped napa cabbage
3 green onions, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1/2 tsp black pepper
30-40 round dumpling wrappers
2 tbsp vegetable oil, divided
2-3 tbsp water
For the Dipping Sauce:
1/4 cup soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
1 green onion, finely sliced
How to make Pan-Fried Pork Dumplings
Prepare the Filling:
In a large mixing bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix until all ingredients are well incorporated and set aside.
Assemble the Dumplings:
Place a dumpling wrapper on a clean surface.
Moisten the edges of the wrapper with a bit of water using your finger.
Add about 1 tablespoon of the pork filling to the center of the wrapper.
Fold the wrapper in half to form a half-moon shape and press the edges to seal, ensuring no air is trapped inside. For a pleated edge, make small folds along one side before sealing. Repeat with remaining wrappers and filling.
Cook the Dumplings:
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Work in smaller batches to ensure the dumplings cook evenly.
Arrange the dumplings in the skillet, flat side down, making sure they do not touch each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 2-3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and steam the dumplings for 5-7 minutes, or until the filling is cooked through and the wrappers become translucent.
Transfer the cooked dumplings to a serving plate. Repeat with the remaining dumplings, oil, and broth.
Prepare the Dipping Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion.
Serve:
Serve the dumplings hot with the dipping sauce on the side. Enjoy!
Tips and Tricks
If you're using store-bought dumpling wrappers, make sure to bring them to room temperature before using. This will make them more pliable and less prone to tearing during the folding process.
Always moisten the edges of the dumpling wrapper. This will help the edges stick together and form a nice seal, so none of the delicious flavor escapes.
If you're not a fan of pork, you can easily substitute with ground turkey, ground chicken, ground beef, shrimp or even veggies by themselves.
You'll want to use 'fatty pork' for this recipe. It will help keep your dumplings moist and juicy. If your filling is still too dry, try adding a couple of tablespoons of water or vegetable oil.
FAQs
Do these pork dumplings have to be pan fried? Nope. Pan frying is a wonderful, and easy way to cook dumplings but this dish can be prepared many ways. You can steam them in a basket over boiling water, you can boil them, you can deep fry them and you can even bake them.
What should I serve with Pan-Fried Pork Dumplings? We always serve this dish with steamed white rice or veggies. But there are tons of other options. You could add ramen, fried rice, salad or egg drop soup.
I like my dumplings spicy. How can I spice up this recipe? When we're feeling a bit spicy, we use this Chili Oil Recipe from our friend Alpana at GypsyPlate.com. This recipe is super simple and turns out great every time!
