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Crispy Pan-Fried Dumplings Recipe Easy Homemade Dumplings with Scallions and Sesame Seeds

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These crispy pan-fried dumplings feature a golden, crunchy wrapper with a juicy, savory filling of ground meat, fresh scallions, and toasted sesame seeds. Perfect for quick weeknight dinners or crowd-pleasing gatherings.

Ingredients

Scale
  • 20 round dumpling wrappers
  • 8 oz (225 g) ground pork or chicken
  • 3–4 stalks fresh scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • ½ cup finely shredded cabbage or napa cabbage, squeezed dry
  • Salt and black pepper to taste
  • 1–2 tablespoons vegetable oil (canola or sunflower) for frying
  • ¼ cup (60 ml) water for sealing and steaming
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  1. Prepare the filling (about 15 minutes): In a large mixing bowl, combine ground pork or chicken with chopped scallions, minced garlic, grated ginger, soy sauce, sesame oil, shredded cabbage, salt, and black pepper. Mix gently until well combined but not mushy.
  2. Fill the dumplings (20 minutes): Place one dumpling wrapper on a clean surface. Dip your finger in water and moisten the edge of the wrapper. Spoon about 1 tablespoon of filling into the center. Fold the wrapper over to form a half-moon shape and press edges together firmly, pleating if desired. Repeat until all filling is used (about 20 dumplings).
  3. Heat the pan (2 minutes): Place a non-stick skillet or cast-iron pan over medium heat. Add vegetable oil and swirl to coat evenly. The oil should shimmer but not smoke.
  4. Pan-fry the dumplings (10-12 minutes): Arrange dumplings in a single layer, flat side down, with space between. Fry for 2-3 minutes until bottoms are golden brown and crispy. Avoid moving them too much.
  5. Add water and steam (5-6 minutes): Carefully pour in ¼ cup water, then immediately cover the pan with a tight-fitting lid. Steam until water evaporates completely and filling is cooked through.
  6. Finish crisping (2 minutes): Remove lid and cook for another 1-2 minutes to re-crisp the bottoms.
  7. Garnish and serve: Transfer dumplings to a plate. Sprinkle with toasted sesame seeds and extra chopped scallions. Serve with soy sauce or preferred dipping sauce.

Notes

Use enough oil to prevent sticking and achieve a crispy bottom. Seal dumplings tightly to avoid leaks during steaming. Cook in batches if needed to avoid overcrowding the pan. Dumplings can be frozen uncooked and cooked from frozen with extra steaming time. Reheat leftovers in a skillet to maintain crispiness.

Nutrition

Keywords: crispy dumplings, pan-fried dumplings, homemade dumplings, scallions, sesame seeds, easy dumplings, savory snacks

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