Pan fried Chinese dumpling 锅贴. These traditional Chinese dumplings with pork and vegetables are first fried, then steamed to create a crispy bottom, soft top, and tender filling. Although referred to as "pan-fried," these dumplings actually go through a two-stage cooking process. First, they're fried in oil in a hot wok and then water.
Also known as Chinese Pan Fried Dumplings or just Chinese Dumplings, these irresistible plump babies are pan fried then steamed Pan fried – this is the recipe I'm sharing today, Pan Fried Chinese Dumplings. I love the way they are cooked – pan fried until the base is golden. Chinese dumplings are classified based on cooking methods. You can cook Pan fried Chinese dumpling 锅贴 using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pan fried Chinese dumpling 锅贴
- It’s of Frozen or fresh dumpling.
- It’s of Cooking oil.
If you want to make boiled dumplings, check how to make Chinese dumplings. Pan-fried dumplings (potstickers, 锅贴) are crispy and chewier than boiled dumplings. Please try to make these delicious pan fried dumplings with chicken and shrimp filling. The ultimate guide to making Chinese dumplings from scratch.
Pan fried Chinese dumpling 锅贴 instructions
- Heat up wok with very little oil, put in dumpling, no need defrost.
- Fry until slightly brown at the bottom.
- Add water, turn to high heat, let water boils quickly, cover and let's steam until water dry up.
- Makesure it's cook and brown at the bottom.
- Done 😊.
The dough can be used for both boiled dumplings (shui jiao, 水饺) and potstickers (guo tie, 锅贴). The dumpling Unlike potstickers, they don't require any oil to grease the frying pan. So each dumpling contains fewer calories. So if you thought that those pan-fried potstickers from your local Chinese delivery restaurant was all there was to know about dumplings, think again! These are the pan-fried variety that Americans would call potstickers.