🥟 Pan-Fried Dumplings (Potstickers)
Yields: About 30 dumplings
Prep Time: 30–40 minutes
Cook Time: 10–12 minutes per batch
🧾 Ingredients:
🧆 For the Filling:
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½ lb (225g) ground pork or chicken (or plant-based alternative)
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1 cup finely chopped napa cabbage (squeeze dry)
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2 green onions, finely chopped
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 tsp soy sauce
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1 tsp sesame oil
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½ tsp salt
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¼ tsp ground white pepper (or black)
🥟 For the Dumplings:
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30 round dumpling wrappers (store-bought or homemade)
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Small bowl of water (for sealing)
🧈 For Pan-Frying:
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1–2 tbsp neutral oil (vegetable or canola)
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¼ cup water per batch
🔪 Instructions:
1. Make the Filling
In a large bowl, combine all filling ingredients. Mix thoroughly (hands or spoon) until the mixture becomes sticky and well-blended. Chill if not using right away.
2. Assemble the Dumplings
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Place a wrapper on your palm.
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Spoon about 1 tsp of filling into the center.
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Dip your finger in water, moisten the edge of the wrapper.
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Fold in half and pinch to seal, pleating if desired.
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Set on a floured surface. Repeat with the rest.
3. Pan-Fry the Dumplings
Work in batches:
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Heat 1 tbsp oil in a nonstick skillet over medium-high heat.
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Place dumplings flat-side down, snugly in a single layer.
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Fry 2–3 minutes, until bottoms are golden brown.
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Carefully add ¼ cup water and immediately cover with lid.
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Steam for 5–6 minutes (until water is mostly gone).
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Uncover and let fry another 1–2 minutes to re-crisp.
4. Serve
Transfer to a plate and serve hot with dipping sauce.
🥣 Dipping Sauce Ideas:
Classic Soy-Vinegar Sauce:
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2 tbsp soy sauce
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1 tbsp rice vinegar
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½ tsp sesame oil
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Optional: chili flakes, minced garlic, or a touch of sugar