Crispy yummy mini pan-fried dumplings from scratch, nobody can resist!

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more affordable and widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Use a noodle roller to press fresh dumpling wraps.

Prepare the filling by mixing skinless pork belly, chopped Chinese celery, minced ginger, chopped green onion, and sauce paste until well combined.

Take a dumpling wrapper and place a spoonful of filling in the center.

Moisten the edges of the wrapper with water.

Fold the wrapper over the filling to create a half-moon shape, pressing to seal tightly.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Arrange dumplings in the skillet in a single layer, ensuring they do not touch.

Fry the dumplings until the bottoms are golden brown, about 3-4 minutes.

Add a small amount of water to the skillet and cover immediately to steam the dumplings for about 5 minutes.

Remove the lid and continue cooking until the water evaporates and the bottoms are crisp, about 2-3 minutes more.

Transfer dumplings to a plate and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens