Pan-fried dumplings, also known as potstickers, are a popular and mouthwatering Asian delicacy, featuring a delightful balance of crispy and tender textures and a savory, satisfying filling. These irresistible dumplings are traditionally made by wrapping a flavorful mixture of ground meat, such as pork or chicken, and finely chopped vegetables like cabbage, scallions, and ginger, in thin, delicate dough wrappers. The filled dumplings are then carefully folded and sealed, forming their characteristic pleated shape.
To achieve the perfect texture, pan-fried dumplings are first cooked on one side in a hot skillet with a small amount of oil until they develop a beautiful golden crust. Then, a small amount of water is added to the pan and covered to allow the dumplings to steam, ensuring the filling is fully cooked and the dough is tender. Served alongside a tangy dipping sauce made from soy sauce, vinegar, and sesame oil, pan-fried dumplings are an irresistible treat that can be enjoyed as a delectable appetizer or as a main course.
Ingredients
For the Dogs
- 2 cups Flour
- 1/2 tsp salt
- 1/2 cup water boiling
For the Filling
- 1 1/2 lbs. Chicken or ground pork
- 1/3 cup Chicken broth
- 2 tsp Sugar
- 2 tsp Soy Sauce
- 2 tsp Rice Vinegar
- 1 tsp Grated Ginger
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 whole Scallion chopped
For the Dipping Sauce
- 2 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 whole Scallion chopped
- 1 pinch Red Pepper Flakes
Instructions
Prepare the Dough:
- Combine the flour and salt in a large heat-safe bowl. Slowly pour in the boiling water while stirring, until you have a course mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, until the dough is smooth adding the flour as necessary. Dough should be slightly sticky. Cover the dough with a damp cloth and let set for 20 min.
Prepare the Filling:
- In a large bowl, combine the ground meat, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
Assemble the dumplings:
- Divide the dough in 24 balls. Roll out the dough in to 4 inch circles, flouring as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half moon shape, pleating the edges.
- Bring a large pot of water to a boil. Add the dumplings in batches for 4 minute intervals. Remove with a slotted spoon, allowing excess water to drip off. Heat a thin layer of oil in a large skillet over medium-high heat. Fry the dumplings in batches in the hot oil for 2-3 minutes or until until brown. Serve with the dipping sauce.
For the Dipping Sauce:
- In a bowl, mix the soy sauce, vinegar, ginger, sesame seed oil, scallions and red pepper flakes. Mix all the ingredients together.