Easy & Quick Pan-Fried Soup Dumplings
Crispy-bottomed dumplings with juicy pork filling
These pan-fried soup dumplings feature crispy golden bottoms and tender pleated tops with a savory pork and vegetable filling that bursts with flavor in every bite.
Equipment
Ingredients
Dumpling Wrappers
dumpling wrappers
24 piece
Filling
ground pork
300 g
cabbage (finely_chopped)
150 g
green onion (chopped)
30 g
ginger (minced)
10 g
garlic (minced)
10 g
soy sauce
15 ml
sesame oil
10 ml
salt
3 g
black pepper
2 g
Cooking Liquid
water
60 ml
sunflower oil
30 ml
Instructions
Prepare the filling
Mix all filling ingredients in a bowl until well combined
Fill the dumplings
Place a spoonful of filling in the center of each wrapper and pleat to seal
Pan-fry the dumplings
Heat oil in pan, add dumplings flat-side down and fry until golden
Steam the dumplings
Add water to the pan, cover and steam until water evaporates
Serve immediately
Transfer to a serving plate and enjoy while hot
Original recipe
Storage
Store uncooked dumplings in single layer on floured tray, covered. Cooked dumplings best reheated in pan to restore crispiness.
Notes
• Freeze uncooked dumplings for up to 1 month
• Cook from frozen, adding 2-3 extra minutes
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