Craving takeout? Make these instead. They’re crispier, juicier, and way more satisfying.

Pan-fried dumplings have it all: a crunchy golden skirt, tender filling, and that perfect dip. Let’s get folding.

1 1

Mix pork, cabbage, green onions, garlic, soy sauce, and sesame oil in a bowl.

2 2

Place 1 teaspoon filling in center of each wrapper.

Wet edges with water. Fold in half and pleat or press shut.

3 3

Heat oil in a non-stick pan over medium-high heat.

Place dumplings flat-side down. Fry 2 minutes until golden brown.

Pour in water. Cover immediately. Steam 4–5 minutes until water evaporates.

4 4

Uncover. Let fry 1 more minute to re-crisp the bottoms.

Flip onto a plate. Serve with soy sauce + rice vinegar + chili oil.

Summary

Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Yield: 20 dumplings

Difficulty: Medium (folding takes practice)

Storage Notes

Fridge (uncooked): Store on a tray in a single layer, covered, for up to 1 day.
Freezer (uncooked): Freeze on a tray, then transfer to a bag. Cook from frozen—add 1 extra minute to steaming time.
Leftovers: Reheat in a dry pan over medium heat to re-crisp. Microwave makes them sad and soggy.