Golden Crispy Pan-Fried Dumplings
Easy Dumpling Recipe / How to Make Crispy Pan-Fried Dumplings
Dumplings, made from thin wrappers filled with delicious fillings like meat and vegetables, are wonderful on their own. However, pan-frying them transforms them into a delightful dish with a crispy exterior and a tender, juicy interior. Discover a unique charm distinct from deep-frying with these pan-fried dumplings! Perfect for any occasion, this recipe will help you effortlessly create impressive dumplings. Pay special attention to the tips from 06:02 onwards!
Basic Ingredients
- 4 dumplings (frozen or fresh)
- 5 Tbsp cold water (approx. 75ml)
- 1 tsp cornstarch or potato starch (approx. 5g)
- 2 Tbsp cooking oil (e.g., canola, grapeseed oil)
Cooking Instructions
Step 1
Prepare your dumplings. If using frozen dumplings, you can use them directly without thawing. However, lightly brushing off any frost from the surface before frying can help achieve an even crispier texture.
Step 2
In a small bowl, combine 5 tablespoons of cold water and 1 teaspoon of starch. Whisk until there are no lumps to create a ‘starch slurry’. Preparing this slurry beforehand allows for an even coating on the dumpling surface, contributing to a crispier finish.
Step 3
Heat 2 tablespoons of cooking oil in a non-stick frying pan over medium-low heat. Place the prepared dumplings in the pan and fry them for about 2-3 minutes per side, until they turn a light golden brown. It’s important to adjust the heat to prevent them from burning.
Step 4
Once both sides of the dumplings are lightly golden, carefully pour the prepared starch slurry around the dumplings. You’ll hear a sizzling sound as the slurry cooks, forming a thin, transparent film on the dumpling surface, which enhances the crispiness. Continue to cook over medium-low heat until most of the liquid has evaporated. Your delicious pan-fried dumplings are now ready!
