I have been craving dumplings since a couple of friends mentioned them while discussing a newly re-opened Chinese restaurant in town. Asian dumplings come in may forms but my favorite are the crispy Asian dumplings also called potstickers. I love steamed buns as well, like the ones I use to make my steamed Bao buns.
I have been too busy to go out to dinner, so I had to scratch the dumpling itch by making my own. They were wonderful. Game on Chinese restaurant!
Crispy Asian Dumplings
Chrispy Asian style dumplings like the restaurant kind!
Ingredients
- 1 pack dumpling wrappers round-shaped
- Peanut oil for pan-frying
For the Filling
- 6 oz ground pork or char siu pork from the Chinese deli at the grocery store
- 2 ounces fresh mung bean sprouts chopped
- ½ teaspoon grated ginger
- 1 heaping teaspoon chopped scallion
- 3 tablespoons diced water chestnut
- 3 tablespoons diced snow peas
- 2 tablespoons soy sauce
- 2 tablespoons Korean BBQ sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine optional
- ½ teaspoon sesame oil
- Ground white pepper to taste
- Pinch of salt
For the dipping Sauce
- 3 tablespoons Ponzu sauce
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine
- 1 tablespoon mirin
- ½ teaspoon sesame oil
- 2 slices fresh ginger
- 1 sliced scallion
- 2-3 torn cilantro leaves
- Hot chili oil
Instructions
For the filling:
- Prepare the filling by combining all the ingredients together.
For the dipping sauce:
- Mix all ingredients in a small bowl, except for the chili oil. When serving, pour a small amount of chili oil into each serving dish of dipping sauce, if desired.
To assemble the dumplings:
- Place 6 dumpling wrappers on a cutting board. Spoon ½ heaping tablespoon of the filling onto the center of the wrapper. (Do not overfill.)
- Dip your finger into a small bowl of water and moisten the outer edges of the wrapper, making sure to go all the way around.
- Fold the dumpling to form a half-moon shape. Press and seal tightly, crimping each 3-4 times.
- Arrange the dumplings on parchment paper to avoid the dumpling from sticking. Repeat previous steps until the filling is gone.
- Heat two tablespoons of peanut oil in a medium, non-stick skillet over medium heat. Arrange 6-8 dumplings in the skillet on their bottoms or on the side. I like the side method because there is more crispy area this way! Do not to overcrowd.
- Pan-fry the dumplings until they turn light brown, about 2 to 3 minutes. Pour 2 tablespoons of water into the skillet and turn the heat to high.
- Cover the skillet with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.
- Add a small amount of oil to the pan again and continue to pan-fry the dumplings until they turn golden brown and crispy. Repeat for the remaining dumplings.
- Serve the dumplings warm with the dipping sauce.
Notes
Cook time varies by number of bathes required.
Nutrition
Nutrition Facts
Crispy Asian Dumplings
Serving Size
3 Dumplings
Amount per Serving
Calories
360
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
35
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
62
mg
21
%
Sodium
2942
mg
123
%
Potassium
500
mg
14
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
21
g
42
%
Vitamin A
508
IU
10
%
Vitamin C
21
mg
25
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!
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