Chinese Pan-Fried Dumplings Recipe – Chinese Special
Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings can take on any filling by replacing some ingredients for others, or skipping some altogether. There are no specific rules regarding the ingredients, only how you cook them. Whether you call them wor tip (roughly translated from Cantonese as “pot stick”), guotie (the Mandarin word), or dumplings, they’re great as part of a dim sum spread, or on their own.
- 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 (48-count) package 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, more as needed
- 1/3 cup water, plus more if needed
- Dipping sauce, optional
How To Make Chinese Pepper Steak
Gather the ingredients.
Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you’d prefer.
Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
Carefully add 1/3 cup water, partially cover, and steam the dumplings until cooked through and the liquid has evaporated, about 5 minutes.
Recipe Notes:
Use caution when adding the water. Because the pan is very hot the water will boil right away, creating lots of steam.
Water added to the wok with the Chinese dumplings
Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
Steaming the dumplings in a wok
Serve alone or with a dipping sauce.
