Growing up, we always have dumplings at home, for family gathering, festivals, or just a cozy night dinner. We always make extra dumplings, either freeze them for later or make them as pan fried dumplings the next day. The authentic way are the left over dumplings pan fired the next day. It is the perfect breakfast. However, if you are having the pan fried dumping moment without the left over dumplings, this is the recipe for you. We are making it form scratch, which is the modern way cooking. Let us know how it goes in comments below or on our Youtube. We are excited to hear back from you.
What is the Difference between Pan Fried Dumplings and Potstickers?
The authentic pan fried dumplings are pan fired left over dumplings. The left over dumplings are with a dryer skin, and it is easer to fry in the oil without splash. Fry all 3 sides of the dumplings, and make it extra golden crunchy. The modern way of pan fried dumplings are direct pan fry the raw dumplings with a little bit oil in the pan, then add some water and flour mixture. This is to use the oil water steam cook the dumplings through. once all the liquid evaporates, the bottom layer becomes crunchy. This is the pan fried dumplings we see now days.
On the other hand, the authentic potstickers are kind of like dumplings, but the skin is much thiner, and the shape is longer. Nonetheless, the two end are open instead of sealed. Once it is cooked, the potstickers are much flatter, like a flat rectangle shape. The most common potsticker filling is ground beef.
What is the Secret Ingredient for Making the Best Dumplings?
Use the fresh ingredients, the fresher the better. Get all the ingredients ready, and make extras always. You can either use the left overs the next day, or freeze them for later. Or, you can even use them like wontons to make dumpling soup. It is a time saver, and also helps with meal prep.
There are many kind of dumplings fillings, same as pan fried ones. For more dumplings recipes, please see here.
This pan fried dumpling recipe is using flour, ground beef, onion, dark soy sauce, cooking wine, sesame oil, salt, pepper, oil, and water.
- When mix the filling, make sure all ingredients combines well, then add the sesame oil. This way the filling will be tender and juicy.
- If you are not sure if the dumplings are cooked through, use medium heat, and check the dumplings frequently. This is to avoid burning the dumplings.
- Pour the water flour mixture evenly into the pan, then swirl the pan a little bit to ensure the mix is even in the pan.
Pan Fried Dumplings Recipe (Jiaozi)Print Recipe
- All purpose Flour: 2 cup (For the Dough)
- Warm Water: 3/4 cup (For the Dough)
- Ground Beef: 1/2 lb (For the Filling)
- Onion: 1 medium size (For the Filling)
- Cooking Wine: 1 tbsp (Shaoxing Wine) (For the Filling)
- Dark Soy Sauce: 1 tbsp (For the Filling)
- Sesame Oil: 1 tbsp (For the Filling)
- Salt: 1 tsp (For the Filling)
- Pepper: 1 tsp (For the Filling)
- Flour: 1 tsp
- Water: 1 tbsp
- Oil: 2 tbsp
- In a medium bowl, mix the flour and warm water. Knead it into a dough.
Then cover it with plastic, set aside.
- Chop the onion info fine pieces.
- In another medium bowl, mix the ground beef, finely chopped onion, cooking wine, soy sauce, salt, pepper, and sesame oil until the filling combines well. The set it aside.
- Divide the dough into 4 equal portions.
- On a large cutting board, dust some flour to prevent the sickness. Then roll the one portion of the dough into a long rod shape. Cut it into 1 inch long pieces.
- Press each piece down into a plate. Dust more flour if needed.
- Use a rolling pin to roll each piece into a round wrapper.
- Place a half teaspoon filling in the centre of the wrapper, and fold the bottom side up, seal the edges. Repeat the process until all dough and fillings are completed.
- Heat a pan in medium high, put 2 tbsp oil in the pan. The place dumplings into the pan next to each other. Cook 2-3 mins.
- Mix 1 tsp flower with 1 tbsp water, pour into the pan, then cover with a lid. Cook another 2-3 mins until all liquid evaporates.
- Remove the pan off the heat, then use a plate to cover the pan. Flip the whole thing over, serving with favourite dipping sauce.