There’s nothing quite like biting into these crispy-bottomed, juicy soup dumplings and savoring the burst of flavorful broth inside. I love making this recipe because it’s both satisfying to create and irresistible to eat. You’ll feel like a master chef pulling off this delicious classic at home!
My Take on Perfect Pan-Fried Soup Dumplings
As you may already know, making fluffy buns like Steamed Bunny Buns or Mushroom Steamed Buns often involves working with yeast, which takes time for proofing and rising.
But that’s not the case with these pan-fried soup dumplings!
Instead of relying on yeast-based dough, we’re using convenient store-bought dumpling wrappers to create these crispy, juicy little treasures. This makes the recipe much quicker to prepare while still delivering all the deliciousness of freshly made buns.
I first came up with this idea when I had leftover dumpling wrappers after making traditional dumplings.
Instead of letting them go to waste, I decided to try turning them into pan-fried soup dumplings.
The result was so good that it quickly became a family favorite. What I love most about this recipe is its versatility and ease—you don’t need to make dough from scratch, and the dumpling wrappers work perfectly to give you that chewy texture with a crispy bottom. It’s a shortcut without compromising on taste or quality!
The Secret to Crispy, Juicy Dumplings Anytime
The filling for these dumplings is inspired by a recipe I learned from a friend, and it’s absolutely irresistible. It’s tender, juicy, and packed with savory flavor.
The secret to achieving such juicy fillings lies in a few key steps.
First, adding water to the meat mixture is crucial—it helps create that broth-like texture inside the dumpling when cooked.
Second, always stir the meat in one direction for about 5 minutes when mixing. This helps the meat absorb the liquid and develop a springy, cohesive texture.
Finally, chilling the filling for at least 30 minutes makes it firmer and much easier to wrap, especially since this recipe has a higher water content.
For the best texture, I always hand-chop the pork for the filling. It takes a bit more effort, but the difference is worth it—you get a better bite and texture compared to ground pork. Of course, if you’re short on time, a meat grinder works perfectly fine too.
Simple Folding Techniques for Perfect Soup Dumplings
Wrapping these soup dumplings is also very straightforward. It’s much like folding buns, and if you’re unsure about the technique, you can refer to my folding tutorial for step-by-step guidance.
One of my favorite things about this recipe is how well the dumplings freeze. I like to make a big batch and store them in the freezer.
When I need a quick breakfast or snack, I can cook them straight from frozen—there’s no need to thaw. They come out just as delicious, with crispy golden bottoms and juicy, flavorful fillings. These dumplings are perfect for busy mornings, lazy afternoons, or even as a party appetizer. I hope you’ll give them a try and fall in love with them as much as I have!
Why You‘ll Love This Recipe
- Juicy and Flavorful: The pork filling is tender and rich, with a savory broth that melts in your mouth.
- Crispy and Chewy Texture: Achieve a perfect golden, crispy bottom while keeping the top soft and fluffy.
- Simple and Fun: Using store-bought dumpling wrappers makes this recipe accessible, while the cooking process is straightforward and rewarding.
Ingredients
Filling
- 250g pork belly, finely chopped
- 3g salt
- 3g chicken powder
- 5g light soy sauce
- 6g dark soy sauce
- 2g five-spice powder
- 3g sugar
- 100g water
- chopped green onions, to taste
Dough
- about 35 dumpling wrappers
For Cooking
- oil, for brushing the pan
- 150g water + 15g flour (mix to form a slurry)
Optional Garnish
- chopped green onions or black sesame seeds
Instructions
1. Prepare the Filling
- Finely chop 250g pork belly and place it in a mixing bowl.
- Combine 3g salt, 3g chicken powder, 5g light soy sauce, 6g dark soy sauce, 2g five-spice powder, 3g sugar, and 100g water to make a marinade.
- Pour the marinade over the pork and mix evenly with your hands. Stir in one direction for about 5 minutes until the mixture becomes sticky.
- Mix in chopped green onions, then refrigerate the filling for 30 minutes to make it easier to handle.
2. Wrap the Dumplings
- Take the chilled filling and dumpling wrappers.
- Place a small amount of filling in the center of a wrapper. Seal the edges by pinching and pleating them together, ensuring no filling leaks. (Refer to my article for folding tipsif needed.)
3. Cook the Dumplings
- Heat a nonstick frying pan over low heat and brush with oil. Arrange the dumplings flat-side down in the pan.
- Cook on low heat until the bottoms are golden and set.
- Pour in the prepared slurry (150g water + 15g flour), stirring well to prevent the flour from settling at the bottom. Make sure the liquid covers the dumplings about halfway for even cooking.
- Cover the pan and cook over medium-low heat for about 5 minutes or until the water evaporates and the dumplings are cooked through.
- Sprinkle chopped green onions or black sesame seeds over the dumplings for garnish.
- Serve immediately and enjoy the contrast of crispy, chewy, and juicy textures.
Frequently Asked Questions
Q: How do I get the filling juicy?
The key is adding water to the filling and stirring it thoroughly in one direction. This helps the pork absorb the liquid, resulting in a tender, juicy filling.
Q: Can I make the dumplings in advance?
Yes! You can prepare the dumplings and freeze them before cooking. When ready to cook, place the frozen dumplings directly in the pan without thawing, and adjust the cooking time slightly.
Q: Can I use homemade dough instead of store-bought wrappers?
Absolutely! Homemade dough will give the dumplings a softer texture.
Q: What makes the bottoms crispy?
The crispy bottoms are achieved by frying the dumplings first and then steaming them with the flour slurry. The starch in the slurry creates a golden crust as the water evaporates.
Pan-Fried Soup Dumplings Recipe
Ingredients
Filling
- 250 g pork belly finely chopped
- 3 g salt
- 3 g chicken powder
- 5 g light soy sauce
- 6 g dark soy sauce
- 2 g five-spice powder
- 3 g sugar
- 100 g water
- chopped green onions to taste
Dough
- about 35 dumpling wrappers
For Cooking
- oil for brushing the pan
- 150 g water + 15g flour mix to form a slurry
Optional Garnish
- chopped green onions or black sesame seeds
Instructions
Prepare the Filling
- Finely chop 250g pork belly and place it in a mixing bowl.
- Combine 3g salt, 3g chicken powder, 5g light soy sauce, 6g dark soy sauce, 2g five-spice powder, 3g sugar, and 100g water to make a marinade.
- Pour the marinade over the pork and mix evenly with your hands. Stir in one direction for about 5 minutes until the mixture becomes sticky.
- Mix in chopped green onions, then refrigerate the filling for 30 minutes to make it easier to handle.
Wrap the Dumplings
- Take the chilled filling and dumpling wrappers.
- Place a small amount of filling in the center of a wrapper. Seal the edges by pinching and pleating them together, ensuring no filling leaks. (Refer to my article for folding tipsif needed.)
Cook the Dumplings
- Heat a nonstick frying pan over low heat and brush with oil. Arrange the dumplings flat-side down in the pan.
- Cook on low heat until the bottoms are golden and set.
- Pour in the prepared slurry (150g water + 15g flour), stirring well to prevent the flour from settling at the bottom. Make sure the liquid covers the dumplings about halfway for even cooking.
- Cover the pan and cook over medium-low heat for about 5 minutes or until the water evaporates and the dumplings are cooked through.
Garnish and Serve (Optional)
- Sprinkle chopped green onions or black sesame seeds over the dumplings for garnish.
- Serve immediately and enjoy the contrast of crispy, chewy, and juicy textures.
Leave a Reply