Pan-Seared Dumplings: The Perfect Crispy Treat

Pan-searing dumplings is a great way to get that perfect crispy texture on the outside while keeping the inside moist and juicy. There are a few key steps to follow to ensure your dumplings turn out perfectly. First, make sure your pan is hot enough – you can test this by splashing a few droplets of water into the pan. If the droplets stay in a single ball and roll around, your pan is ready for the oil. Add your oil of choice – peanut or vegetable oil works well – and then place your dumplings in the pan, making sure there is oil on the bottom of each dumpling. Next, pour in some water – just enough to reach about halfway up the sides of the dumplings – and cover the pan. Let the dumplings cook for around 10 minutes on medium to high heat until the water evaporates and the dumplings are golden and crispy. Once the water has evaporated, it should only take about 3 minutes for the bottoms of the dumplings to crisp up. And that's it! You've now got a batch of delicious, crispy dumplings to enjoy.

Dumpling fillings

Dumplings can be filled with a variety of ingredients, from meat and fish to vegetables and tofu. Here are some ideas for dumpling fillings to get you started:

Pork Dumpling Filling

This is a classic choice for dumplings and can be paired with various ingredients such as Chinese leek, Chinese sauerkraut, Chinese chives, or napa cabbage. To make pork dumpling filling, you'll need:

• Ground pork
• Napa cabbage (or Chinese chives/leek)
• Ginger
• Green onion
• Soy sauce
• Oyster sauce
• Chicken powder
• Cooking wine (optional)
• Sichuan peppercorn powder (optional)
• White pepper powder (optional)
• Cornstarch or potato starch
• Cooking oil
• Sesame oil

Chicken Dumpling Filling

Chicken dumplings are a tasty alternative to pork and can be paired with vegetables like cabbage or mushrooms. For a chicken dumpling filling, you'll need:

• Ground chicken
• Napa cabbage
• Green onion
• Ginger
• Soy sauce
• Sesame oil
• Pepper
• Shiitake mushrooms (optional)

Beef Dumpling Filling

For a heartier option, beef dumplings are a great choice. You can season them with black pepper and pair them with green onions and onions. For a beef dumpling filling, you'll need:

• Ground beef
• Green onion
• Onion
• Ginger
• Black pepper
• Oyster sauce
• Soy sauce
• Sesame oil
• Cold water

Vegetarian Dumpling Filling

Vegetarian dumplings can be just as delicious and flavourful as their meat-filled counterparts. You can use eggs or tofu as a source of protein and pair them with vegetables like cabbage, carrots, green onions, and shiitake mushrooms. For a vegetarian dumpling filling, you might include:

• Eggs
• Chinese chives
• Wood ear mushrooms
• Tofu
• Cooking oil
• Sesame oil
• Salt
• Carrot
• Mung bean vermicelli
• Pak choi
• Scallions

Other Ideas

There are endless combinations of ingredients you can use for dumpling fillings. Here are some additional ideas:

• Prawns, bamboo shoots, and water chestnuts (a Cantonese dim sum dish called Har gow)
• Lamb and carrot or Chinese cabbage (popular in the Chinese Muslim community)
• Spanish mackerels (a speciality of the coastal province of Shandong)
• Crab roe (a speciality of Yangzhou in Jiangsu province)
• Fish fillet (a budget-friendly option)

Preparing the wrappers

For around 30 wrappers, you will need 250 grams of flour and 125-130 millilitres of water. The exact amount of water will depend on the type of flour you are using, so you may need to adjust the measurements. If you are new to making dumpling wrappers, it is best to mix the dough by hand so that you can feel when it is ready and adjust the flour and water quantities as needed.

To make the dough, start by gradually adding the water to the flour. Mix the two together with a pair of chopsticks or a spatula until no loose flour remains. Then, use your hands to combine and knead the mixture. At this stage, the dough should be medium-firm and have a rough appearance. Leave it to rest, covered, for 10-15 minutes, and then knead it into a smooth ball. Cover the dough again and let it rest for at least another 30 minutes. This resting process will help to soften the dough, so the longer it rests, the softer it will become.

Once the dough has rested, you can start to roll it out into individual wrappers. First, make a loop or rope with the dough and cut it into equal sections. Use your palm to press each piece into a small disc. Then, use a rolling pin to flatten it into a thin disc, about 3.5 inches in diameter. The wrappers should be thicker in the middle and thinner around the edges so that the edges of the dumpling don't become too thick when you seal it. To achieve this, use one hand to move the rolling pin halfway over the dough and then roll it back. With the other hand, turn the wrapper a little each time in a circular motion. Repeat this process until you have rolled out all your wrappers.

If you are not using the wrappers immediately, you can refrigerate or freeze them for later. To refrigerate, brush each wrapper with starch, such as potato or tapioca starch, to prevent them from sticking together. Stack the wrappers on top of each other and wrap them tightly in plastic wrap before placing them in an airtight container. They will keep in the fridge for up to 48 hours.

To freeze the wrappers, first, sprinkle extra flour or cornstarch between each wrapper. Then, pile them up, wrap them tightly in plastic, and place them in a freezer bag or airtight container. They will keep in the freezer for up to a month.

Folding dumplings

Preparing the dumpling for folding:

Before you start folding, dip your finger in a bit of water and moisten the outer edges of half the dumpling wrapper. Then, place about a tablespoon of filling in the middle. It's important to work quickly so that your wrappers don't dry out. Keeping the wrappers under a damp paper towel can help prevent this.

Technique 1: The Half Moon

This technique is great for beginners or those looking to make a lot of dumplings very quickly. Simply fold the wrapper in half and press the edges together to get an airtight seal. This type of dumpling doesn't have any pleats, so it's especially important to ensure they are tightly sealed so they don't come apart during cooking. Finally, use the palm of your hand to flatten the bottom of the dumpling so that it sits upright.

Technique 2: The 2-Pleat

This method is a simple way to make your dumplings look a bit fancier. First, fold the wrapper in half, pinching it together at the meeting point at the top. Then, take the side of the wrapper facing away from you and fold one side in towards the middle. Do the same on the other side, and press and seal to make sure it's airtight.

Technique 3: The One-Directional Pleat

This is a slightly more advanced technique, but it's a great way to make your dumplings look pretty. Start by pinching the dumpling wrapper together at one of the bottom corners – it doesn't matter if it's the left or right corner, just do what feels natural. Then, take the side of the wrapper facing away from you and pleat it towards the corner you've already sealed. Continue pleating in that direction until you reach the other end, then seal the dumpling completely, making sure it's airtight. You may need some additional water to ensure that the pleats stay closed.

Technique 4: The Bi-Directional Pleat

This technique looks similar to the one-directional pleat but is a little more elegant. It involves pleating the dumpling wrapper in two directions – left to right and right to left – with all folds going in towards the middle. Start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top. Then, make two pleats on each side of the dumpling, starting with the inside (closest to the middle) and working your way out. Finally, press along the top to ensure it is well sealed.

Pan-frying methods

There are a few different methods for pan-frying dumplings. One popular method is to first add the dumplings to hot oil, then steam them in the same pan, and finally crisp them up again. This method works for both fresh and frozen dumplings.

If you are using frozen dumplings, place them in an even layer in the pan, ensuring that there is oil on the bottom of each dumpling. If you are using fresh dumplings, you can form them into their shape by hand, using a simple half-moon shape, or adding a few pleats for a fancier look.

Once your dumplings are in the pan, pour in some water—enough to reach about halfway up the sides of the dumplings. Cover the pan and cook on medium to high heat for about 10 minutes, or until the water has evaporated and the dumplings are cooked through. Once the water has evaporated, it should take another 3 minutes or so for the bottoms of the dumplings to become crispy and brown.

If you are using fresh dumplings, you can also try pan-frying them without steaming. Heat oil in a large non-stick frying pan over medium heat. Place 8-10 dumplings in the pan in a single layer, flat side down. Fry for 2-3 minutes, or until the bottom turns light brown. Then, add 50ml of water to the pan, cover, and continue to cook for another 4-5 minutes, or until most of the water has evaporated. Finally, remove the lid and fry for another minute or two, until the bottom of the dumplings is golden brown.

To test if your pan is hot enough before adding the dumplings, you can try the water droplet test. Splash a few droplets of water into the pan. If the droplets sit and start bubbling, it's not hot enough. If they hiss and spit, evaporating immediately, it's too hot. If the droplets stay in a single ball and roll around, your pan is the perfect temperature for frying.

Serving suggestions

These dumplings are best served warm, with a dipping sauce of your choice. You could use a classic combination of soy sauce and chilli oil or soy sauce and Chinese black vinegar, or just plain soy sauce. If you don't like raw green onions, don't use them as a garnish!

If you have any leftover filling, it can be rolled into meatballs and fried as tasty little treats to dip into sweet chilli sauce.

You can also serve dumplings as part of a dim sum spread, or on their own.

For a wholesome meal, serve dumplings with steamed chicken buns and Asian cucumber salad.

Frequently asked questions