Pan fried dumplings (aka pot stickers), a typical Chinese street food, always remind me of good childhood memories. I enjoyed watching people make them at those breakfast stands in China when I was a kid. Usually the filling is pork. You can always make fancier pan fired dumplings at home.
Today I’m sharing a pan fried dumpling recipe with pork, shrimps, celery and carrots. Golden and crispy bottom, juicy filling, these pan fried dumplings are simply happiness.
- 200g ground pork
- 10-12 white shrimps
- 100g celery
- 1/2 medium carrot
- 1-2tbs cooking wine
- 1-2tbs oyster sauce
- 2tsb sesame oil
- salt, pepper to taste
- 1/2tbs black sesame seeds
- 3tbs cold broth
- dumpling wrappers
Adding cold broth is the key to juicy filling
- Chop the celery, add some salt, let stand. Then discard excess liquid in the bowl.
- Combine and mix all the ingredients for the filling except cold broth (stir in the same direction). Add cold broth in several additions, make sure the broth is fully incorporated before adding more.
- Place around 1 tbs filling on the dumpling wrapper, wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Recipe makes 20-30 dumplings.
- Heat about 1tsb oil over medium heat. Place the dumplings in the pan.
- Fry until the bottom side of the dumpling become golden brown. Add water to around 1/3 to 1/2 height of dumplings (depending on fresh or frozen). Cover with a lid or plate immediately.
- Remove lid after cooking for 5-8 min – most of the water should be evaporated, the dumplings should be fully cooked. Cook without lid until the base is golden and crispy. Sprinkle black sesame seeds and chopped scallions before serving.
Serve immediately. The golden, crispy bottom just makes me drool…
These pan fried dumplings/potstickers are full of protein and veggies, so healthy and filling, how can you not love them?
You can also enjoy the potstickers in the pan, I find it more satisfying eating them this way.