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Dumplings

Dumplings – GoodLifeBlu
AsianDumplingsPan FriedWeekend Project

Pan-Fried Pork Dumplings — Crispy Bottom, Juicy Inside

Tender pork and ginger filling wrapped in delicate dough. Pan-fried for a crispy golden bottom, then steamed to finish. The potsticker technique that produces perfect dumplings every time.

Prep
45 min
Cook
15 min
Makes
30–35
Est. Cost
~$12

Dumplings are a project — and every minute of it is worth it. The golden bottom, the juicy filling, that moment you bite in and the flavors hit — there's nothing quite like a dumpling you made yourself. Make them with someone. It's better that way.

— Blu
✦ ✦ ✦

Ingredients

The Filling
Ground pork1 lb
Napa cabbage, finely chopped1 cup
Garlic, minced3 cloves
Ginger, grated1 tbsp
Soy sauce2 tbsp
Sesame oil1 tbsp
Green onions, finely sliced3 stalks
Salt, white pepperto taste
Wrappers & Cooking
Store-bought dumpling wrappers1 package (35–40)
Vegetable oil2 tbsp per batch
Water (for steam)¼ cup per batch
Dipping Sauce
Soy sauce3 tbsp
Rice vinegar2 tbsp
Sesame oil, chili oil1 tsp each
✦ ✦ ✦

Steps

  • 01Salt the chopped cabbage, let sit 10 minutes, then squeeze out all moisture. Combine with all other filling ingredients. Mix well — the filling should be cohesive and fragrant.
  • 02Place 1 tsp filling in the center of a wrapper. Wet the edge with water. Fold in half and pleat the top edge, pressing firmly to seal. Keep finished dumplings covered with a damp towel.
  • 03Heat oil in a non-stick skillet over medium-high. Place dumplings flat-side down. Fry 2–3 minutes until golden on the bottom.
  • 04Add ¼ cup water and immediately cover with a lid. Steam 5–6 minutes until water evaporates. Remove lid, cook 1 more minute to re-crisp the bottom. Serve with dipping sauce.
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Blu's Tips

💧
Squeeze the Cabbage
Cabbage holds a lot of water. Salt it, let it sit, then squeeze every drop out. Water in the filling makes soggy dumplings that fall apart in the pan.
🔥
The Potsticker Method
Fry the bottom golden, then add water and cover. The steam cooks the filling and the wrapper while the bottom stays crispy. This is the technique that makes perfect dumplings.
❄️
Freeze Raw
Freeze assembled uncooked dumplings on a sheet pan until solid, then transfer to a bag. Cook straight from frozen — add 2–3 extra minutes. Always have dumplings ready.
🫸
Don't Touch While Frying
Let the dumplings fry undisturbed for the full 2–3 minutes before adding water. Moving them early tears off the bottom crust you just built. Patience gives you that golden base.
✦ ✦ ✦
Storage & Leftovers
Raw (freezer)
3 months
Cooked (fridge)
3 days
Reheat
Skillet with a splash of water

Golden bottom. Juicy filling. Made by hand. Worth every minute. — Blu

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