As someone who absolutely loves dough-based dishes, you’ll always find a stockpile of frozen goodies like scallion pancakes, buns, and dumplings in my freezer.
They’re my secret to quick and satisfying meals, especially in the mornings when I need a fast but hearty breakfast.
My Favorite Way to Cook Dumplings: Pan-Frying
There are countless ways to cook dumplings—boiling, steaming, deep-frying, or air-frying—but pan-frying is by far my favorite. It’s quick, crispy, and filled with fragrance.
Pan-frying dumplings is a technique that’s not just limited to regular dumplings; you can apply it to other dough-based dishes too!
Whether you’re making Pan-Fried Soup Dumplings (Xiao Long Bao), Pan-Fried Pork Buns (Sheng Jian Bao), or even Pan-Fried Chive Buns.
The process is simple: First, you pan-fry the dumplings until they turn golden brown and crispy. Then, add water, cover the pan, and let them steam to cook through. This method ensures you get that wonderful crispy texture on the outside while maintaining a juicy, tender filling inside.
What Type of Dumplings to Use?
I’m not going to make a full dumpling recipe from scratch here—there’s no need! I use frozen dumplings, and yes, straight from the freezer. No need to thaw them out.
If you prefer using fresh dumplings, go ahead! Just remember that fresh dumplings cook a little faster, so you’ll need to reduce the cooking time by a few minutes. The beauty of this technique is that it’s versatile, and you can adjust it based on what type of dumplings you have on hand.
Tips for Perfect Pan-Fried Dumplings
Tips for Success:
Control the Heat:
Keep the heat at medium-low throughout the cooking process. If the heat is too high, the dumplings will burn on the outside before cooking through on the inside. If it’s too low, they won’t crisp up properly.
Starch Water Ratio:
The ratio of 7g cornstarch to 110g water is crucial. This creates the perfect thin, crispy layer on the bottom of the dumplings. Too much starch, and the crust will be thick and gummy; too little, and it won’t crisp up at all.
Patience is Key:
Since we’re using frozen dumplings, the cooking time will be slightly longer than with fresh ones. Be patient and let the dumplings cook through fully. The result is worth the wait!
Customize Your Dumplings:
While this recipe uses frozen dumplings for convenience, you can absolutely use homemade dumplings or experiment with different fillings. The pan-frying method works well with almost any type of dumpling.
Ingredients
- 15 pieces frozen dumplings
- 7g cornstarch
- 110g water
- 10g toasted sesame
- 20g chopped green onions
- 2 tbsp cooking oil (I prefer peanut oil)
Note: The recipe uses frozen dumplings, so no need to thaw them before cooking.
Instructions
Heat the pan and add the dumplings:
Take out a flat-bottomed pan and keep the stove dry. Add a small amount of cooking oil to the pan, enough to cover the bottom in a thin, even layer. Place the frozen dumplings directly from the freezer into the pan, arranging them neatly and leaving space between each dumpling to avoid sticking during cooking. Heat on low and cover the pan with a lid.
Prepare the cornstarch water:
In a small bowl, add 7g of cornstarch, then slowly pour in 110g of water while stirring with chopsticks or a small spoon until the cornstarch is fully dissolved and forms a smooth, lump-free mixture. Set aside.
Fry the dumplings and add the cornstarch water:
Keep the heat on low to allow the dumplings to cook slowly. Occasionally, check the bottom of the dumplings. When the bottoms turn a golden, crispy color, this indicates they are ready for the next step. Slowly pour the prepared cornstarch water around the edges of the pan. The cornstarch water will quickly spread across the pan.
Reduce the water content:
After adding the cornstarch water, turn the heat to medium-low and cover the pan. This will allow the dumplings to cook through more quickly with the steam, while the cornstarch water thickens. Open the lid from time to time to check. When the water is almost gone and the cornstarch forms a thin, crispy, slightly golden layer around the dumplings, they are nearly done.
Garnish and serve:
Open the lid, and evenly sprinkle toasted sesame and chopped green onions over the dumplings. Once sprinkled, carefully use a spatula to remove the dumplings from the pan and plate them.
Quick and Crispy Pan-Fried Dumplings
Ingredients
- 15 pieces frozen dumplings
- 7 g cornstarch
- 110 g water
- 10 g toasted sesame
- 20 g chopped green onions
- 2 tbsp cooking oil I prefer peanut oil
Instructions
Heat the pan and add the dumplings:
- Take out a flat-bottomed pan and keep the stove dry. Add a small amount of cooking oil to the pan, enough to cover the bottom in a thin, even layer. Place the frozen dumplings directly from the freezer into the pan, arranging them neatly and leaving space between each dumpling to avoid sticking during cooking. Heat on low and cover the pan with a lid.
Prepare the cornstarch water:
- In a small bowl, add 7g of cornstarch, then slowly pour in 110g of water while stirring with chopsticks or a small spoon until the cornstarch is fully dissolved and forms a smooth, lump-free mixture. Set aside.
Fry the dumplings and add the cornstarch water:
- Keep the heat on low to allow the dumplings to cook slowly. Occasionally, check the bottom of the dumplings. When the bottoms turn a golden, crispy color, this indicates they are ready for the next step. Slowly pour the prepared cornstarch water around the edges of the pan. The cornstarch water will quickly spread across the pan.
Reduce the water content:
- After adding the cornstarch water, turn the heat to medium-low and cover the pan. This will allow the dumplings to cook through more quickly with the steam, while the cornstarch water thickens. Open the lid from time to time to check. When the water is almost gone and the cornstarch forms a thin, crispy, slightly golden layer around the dumplings, they are nearly done.
Garnish and serve:
- Open the lid, and evenly sprinkle toasted sesame and chopped green onions over the dumplings. Once sprinkled, carefully use a spatula to remove the dumplings from the pan and plate them.
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