How to Pan Fry the Perfect Dumpling (2024)

FAQs

How to Pan Fry the Perfect Dumpling? ›

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

Pan-Frying Dumplings

If you are using a stainless steel pan, season the pan first before placing dumplings on to prevent your dumplings from sticking to the pan, alternatively you can use a non-stick pan.

Pan frying

Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

Cover with a lid, reduce heat to medium, and cook 4–5 minutes to allow slurry to evaporate. Remove lid—there will likely be parts of the slurry that haven't cooked yet and still look pale so move the pan around over the heat to cook until the entire base is golden.

Turn the heat down to medium-low and steam with the lid on for 5-7 minutes. Remove the lid. If there's still some excess water, turn your pan to low and let the water gently cook off. Once the water is completely absorbed, the dumplings will pop right off the bottom of the pan without sticking.

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

One of our regulars is classic pork and cabbage dumplings with a simple dipping sauce and chilli oil. Cooking dumplings is a no-brainer, and the meal comes together in a few minutes. In this post, I'll walk you through three methods to cook dumplings – boiling, steaming and pan-frying.

Why do you add cold water when cooking dumplings? ›

Adding cold water to the dumplings to not over boil them too quickly, making sure to get all of the dough thoroughly cooked is a definite pro tip.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.

Turn the heat down to medium-low and steam with the lid on for 5-7 minutes. Remove the lid. If there's still some excess water, turn your pan to low and let the water gently cook off. Once the water is completely absorbed, the dumplings will pop right off the bottom of the pan without sticking.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Depending on the number of dumplings you're cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.