Pan‑fried dumplings recipe 

This pan‑fried dumplings recipe from My Aunty Recipes delivers golden, crispy-bottomed dumplings filled with a savory mixture of pork, cabbage, and aromatics. The dough is simple—just flour and water—and the real magic comes from pan-frying the dumplings, adding water, and steaming them to finish, producing a delightful contrast between crunchy exteriors and juicy, tender interiors. Ideal for a gathering or cozy night in, these potstickers are fun to make—and even more fun to eat. With minimal ingredients and easy steps, this classic Asian favorite becomes an accessible home-cooked delight.

Ingredients

• Dough:
  
  

  • 3 cups (360 g) all-purpose flour
    
    

  • 1 cup (237 ml) warm water
    
    

• Filling:
  
  

  • 1 lb (450 g) ground pork (or preferred meat)
    
    

  • 3–4 scallions, finely chopped
    
    

  • 2 tsp ginger, minced
    
    

  • 2–3 garlic cloves, minced
    
    

  • ~½ tsp salt
    
    

  • 1½ Tbsp soy sauce
    
    

  • 1 tsp sugar
    
    

  • ½ tsp ground white or black pepper
    
    

  • 1 Tbsp sesame oil
    
    

  • 1 Tbsp rice wine or dry sherry
    
    

  • 1 Tbsp cornstarch
    
    

• For frying & steaming:
  
  

  • 1–2 Tbsp neutral oil
    
    

  • ½ cup water
    
    

• Dipping sauce:
  
  

  • 3 Tbsp soy sauce
    
    

  • 1–2 tsp chili oil
    
    

  • 1–2 garlic cloves, minced
    
    

  • 1 tsp sugar
    
    

  • 1 tsp rice vinegar
    
    

  • 1 tsp sesame oil
    
    

  • 1–2 scallions, chopped
    
    

Directions

1. Make the dough: Mix flour and warm water until a soft dough forms. Knead for about 5 minutes until smooth. Cover with damp cloth and let rest 30 minutes.
   
   

2. Prepare filling: Combine all filling ingredients—pork, scallions, ginger, garlic, seasonings, sesame oil, wine, and cornstarch. Mix well and chill. 

3. Roll wrappers & fill: Divide dough in half; roll each into a log and cut into ~24 pieces. Flatten and roll into 3–4″ rounds. Place a spoonful of filling in center and pleat to seal.
   
   

4. Pan-fry dumplings: Heat oil in a nonstick pan over medium. Arrange dumplings pleated-side-up and fry bottoms until golden (1–2 minutes).
   
   

5. Steam to finish: Carefully add water, cover, and steam 6–8 minutes until water evaporates. Uncover and let fry briefly to restore crisp.
   
   

6. Make dipping sauce: Whisk sauce ingredients until sugar dissolves.
   
   

7. Serve: Plate dumplings and serve warm with dipping sauce.
   
   

Nutrients

(Per 6 dumplings)

• Calories: ~260 kcal
  
  

• Protein: ~12 g
  
  

• Carbohydrates: ~24 g
  
  

• Fat: ~12 g
  
  

• Sodium: Moderate (varies with amount of soy sauce)