These Pan-Fried Dumplings or Chinese Potstickers are incredibly delicious and easy to make with very little prep and effort. They are made with wonton wrappers and a filling of shrimp/prawns and pork, and have a good kick coming from the garlic, spring onions, ginger and sauces. They are the best dim sums/appetizers for every party or celebration. Why not try them this Chinese New Year?
It only takes a trip to China Town to get me completely crazy about Chinese food for quite a long time after. I have always liked this cuisine, but recently I have cooked various dishes, and I can't seem to have enough of this yummy food.
A few days ago I posted this fantastic 15-Minute Wonton Soup Recipe which was a big hit in my family, and now I have yet another mouth-wateringrecipe: Chinese dumplings.
Party, family gathering, Lunar New Year, or just a posh appetizer whenever you feel peckish, you can never go wrong with them!
These dumplings are so good!!! And you know what, no need to go crazy buying thouands of ingredients for make separate dishes.
I have used the exact same ingredients I used for my wontons, but this time wrapped differently, and cooked differently, and you get a completely differest dish, and equaly amazing.
Prepare to wow your guests with these bites, the very best you can ever taste. Imagine how much money you save as well, since just a few of these beauties will cost you dearly in a restaurant. And you will be left craving more and more.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Step-by-step photos and instructions
- To make the filling, mix together the ground pork, finely chopped shrimp/prawns, chopped spring onions, garlic, ginger, soy sauces, sesame oil and rice vinegar
- Place about a teaspoon of filling in the middle of the wrapper, brush the edges with water
- Fold the wrapper in half, then make pleats in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.
- Repeat with the rest of the ingredients
- heat up the oil in a wok or large pan, add the dumplings and fry them for 3-4 minutes, then add half a cup of water and place a lid on the pan
- leave the dumplings to steam until all the water is evaporated and the dumplings are cooked through
It might sound complicated, but it's actually a lot simpler to do it, than read about it. It's like buying furniture that comes with complicated instructions. You actually figure it out yourself how to do it, rather than relying on super complicated instructions and photos that make no sense.
Expert tips
Make sure you fold the dumplings really well, otherwise they will open up when they steam and you'll end up with a big mess.
Just brushing water around the edges of the wrappers works really well, pinch them hard to make sure they are sealed, and job done!
What to serve with Chinese dumplings
These delicious dumplings need a good dipping sauce. Nothing fancy, the simplest ingredients that are pretty basic when it comes to Asian cooking: soy sauce(s)- you can either go for plain soy sauce, or a combination of light soy sauce or dark soy sauce, sesame oil, and Chinese white wine vinegar.
And that is all, the very best dipping sauce one can possibly get. Easy peasy, tasty and just perfect with pretty much anything Asian that needs dipping.
No more expensive and not-so-fancy take-aways, you can have your own party at home with cheaper, better quality food. Enjoy!
If you’ve liked the PAN-FRIED DUMPLINGS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Pan-Fried Dumplings (Chinese Potstickers)
Ingredients
For the dumplings
- 30 wonton wrappers
- 100 g ground pork
- 150 g raw prawns ( shrimp)
- 1 spring onion, finely chopped
- 1 teaspoon ginger paste
- 2 cloves of garlic, finely chopped
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
For the dipping sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
Other ingredients
- 1 tablespoon vegetable oil to fry
- ½ cup water to steam
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Instructions
- Chop the prawns finely, then add them to a mixing bowl together with the ground pork, chopped spring onion, garlic, ginger paste, and sauces.
- Mix well to combine.
- Get a wrapper, brush its edges with water, then add about a teaspoon of the filling, making sure you don't overfill.
- Fold the wrapper in half, then make pleats in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.
- Repeat with the rest of the wrappers, until the filling is used up.
- Heat up the vegetable oil in a large frying pan, add the dumplings, making sure you don't overcrowd the pan.
- Fry for 3 to 5 minutes or until the bottom of the dumplings is golden brown and crispy.
- Add the water, place the lid on the pan, and steam the dumplings for 5 minutes, or until the water is evaporated and the dumplings are cooked through.
- To make the dipping sauce, mix all the ingredients together, then stir.
- Serve the dumplings hot.
Video
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- Make sure you fold the dumplings really well, otherwise they will open up when they steam and you'll end up with a big mess.
- Just brushing water around the edges of the wrappers works really well, pinch them hard to make sure they are sealed, and job done!
Gary Willson says
Hello, from Dripping Springs, Texas (USA)
I came across your website/facebook page while searching for fried shrimp dumplings. I made your recipe and it was excellent !! I am looking forward to other recipes you have published.
kyang says
Thank you, Mr. Rhian.
SuperTune Scotland says
Your food looks lovely
Daniela Anderson says
Thank you!