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Pan Fried Dumplings

Updated Jun 15, 2021Published May 24, 2017 By Julia 30 CommentsThis post may contain affiliate links.

Summary:
Whether you call them dumplings or potstickers, they're stuffed with ground beef and scallions, then lightly pan-fried. You can make these dumplings ahead of time, then cook them directly from fresh or frozen. Enjoy with a savory tangy sauce.
dipping dumplings into soy sauce mixture

Dumplings

5 from 4 votes
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Prep: 30 minutes mins
Cook: 15 minutes mins
Yield: 5 servings

INGREDIENTS

Filling and Wrapping:

  • 1 pound ground beef (Note 1)
  • 8 scallions, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon table salt
  • 30 round dumpling wrappers (Note 2)

Pan Frying:

  • 2 tablespoons cooking oil
  • 2 tablespoons water

Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • dash of toasted sesame oil

INSTRUCTIONS

  • Soften Wrappers: Remove dumpling wraps from refrigerator. Let stand at room temperature to soften while proceeding to next step.
  • Make Filling: Stir together raw beef, ginger, sesame oil, and salt in large mixing bowl until combined into smooth and sticky mixture. Stir in scallions.
  • Wrap Dumplings: Set aside small dish of water. Scoop about 1 tablespoon of beef filling onto single wrapper (Note 3). Dip finger into water and run it along round edges of wrapper to moisten. Fold wrapper in half and pinch along edges to seal, using more water if needed. Repeat until beef filling is used up. Drape damp paper towel over assembled dumplings to avoid drying out. Freeze if making ahead of time (Note 4).
  • Pan Fry: Heat oil in nonstick pan over medium heat for a few minutes until hot. Add dumplings to pan in single layer and cook until browned on bottom, about 5 minutes. Pour about 2 tablespoons of water over dumplings and cover with lid until cooked through, about 5 minutes. Work in batches if pan cannot fit all simultaneously.
  • Serve: Uncover and transfer cooked dumplings to serving plates. Combine sauce ingredients in dip bowl, and serve with dumplings.

NUTRITION

Makes 5 Servings
Amount Per Serving (6 dumplings):
Calories 520 (45% from fat)  
Total Fat 26g 39%
   Saturated Fat 6g 31%
Cholesterol 80mg 27%
Sodium 1260mg 53%
Net Carb 38g  
Total Carb 39g 13%
   Dietary Fiber 1g 5%
   Sugars 0.5g  
Protein 31g  
Vitamin A 1% · Vitamin C 5% · Calcium 4% · Iron 26%

PHOTOS

dipping dumplings into soy sauce mixture
assembling dumpling filling with ground beef and sliced scallions on wrappers
assembled and folded potstickers ready for pan frying
pan fried chinese dumplings with dipping sauce
chopsticks picking up a fried potsticker
taking a bite out of homemade chinese dumplings

NOTES & TIPS

(1) Ground Beef. I use 85% lean. Avoid fattier cuts so that the dumplings aren’t overly greasy. This can be substituted with other ground meats, like ground chicken, ground turkey, or ground pork. For vegetarian dumplings, substitute with cooked shredded cabbage and carrots.
(2) Dumpling Wrappers. Making your own dumpling wrappers from scratch is a huge pain, so I recommend using store-bought commercial wrappers. Dumpling wrappers are round and fit into the palm of your hand, and can be found in the refrigerated sections of major U.S. supermarkets as well as Asian specialty grocers like H-Mart. They can be substituted with wonton wrappers, which don’t pleat as well and are square shaped. Do not use egg roll wrappers or rice paper wrappers.
(3) Dumpling Filling. Avoid using more than 1 tablespoon of beef filling, or it will be difficult to wrap and you might end up with broken wrappers.
(4) Making Ahead. Freshly assembled dumplings can be cooked right away, or stored in the freezer for several months. Cook them directly from frozen (no thawing) by pan-frying or boiling. To pan fry, follow instructions in the recipe but plan to cook longer since they’re frozen. To boil, add dumplings to boiling water and they are done when they float to the surface.

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Filed Under: Mains: Beef, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, 6-10ingredients, ginger, ground beef, rice vinegar, scallions, sesame oil, soy sauce, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Kristen

Can you add cabbage and carrots to the recipe?

Vote Up1Vote Down  Reply
5 years ago
Julia

Yes, make sure they’re cooked before using them in the dumpling wrappers.

Vote Up2Vote Down  Reply
5 years ago
Alyson Ramos

Are you supposed to cook the meat mixture or mix it raw with the rest and it cooks while frying?

Vote Up1Vote Down  Reply
5 years ago
Julia

The meat mixture goes in raw and it cooks during pan frying.

Vote Up2Vote Down  Reply
5 years ago
Estee Chait

These look incredible! I’m making an Asian dinner for friends soon and these would be perfect.

Vote Up1Vote Down  Reply
6 years ago
Rhonda Walter

Question: The round wrappers . . . are they rice papers wrappers? That’s the only kind I can find.

Vote Up1Vote Down  Reply
7 years ago
Julia

Unfortunately no, they are not rice paper wrappers — those will not work here. You’ll need ones that say dumpling wrappers on them. You can find them at Asian stores like Hmart.

Vote Up0Vote Down  Reply
7 years ago
Cynthia Ncube

Yes they come out so perfectly l used shrimp an pork an vegies they come out so nicely

Vote Up0Vote Down  Reply
3 years ago
Joel

Can you use Italian sausage instead of ground beef?

Vote Up0Vote Down  Reply
4 years ago
Jamie L.

This was delicious!

Vote Up0Vote Down  Reply
4 years ago
Alyssa

Can you make your own dumpling wrappers?

Vote Up0Vote Down  Reply
5 years ago
Kristen

So you fry them and add the water where? Into th oil?

Vote Up0Vote Down  Reply
5 years ago
Julia

Yes. First you brown them in the oil, then you add water (over the dumplings and any remaining oil) and cover with a lid to steam them until cooked through.

Vote Up2Vote Down  Reply
5 years ago
Rebecca

Awesome recipe! SO excited to finally make my own dumplings!

Vote Up0Vote Down  Reply
5 years ago
Pamela Crum

Is there maybe a low carb version of this?

Vote Up0Vote Down  Reply
6 years ago
Julia

Not yet 🙂

Vote Up0Vote Down  Reply
6 years ago
Kat

What would you suggest for a chicken or veggie filling?

Vote Up0Vote Down  Reply
6 years ago
Julia

For a chicken filling, just replace the ground beef with ground chicken. For a veggie filling, I recommend replacing with shredded cabbage and carrots.

Vote Up1Vote Down  Reply
6 years ago
Syl

Can I use wonton wrappers to make dumplings?

Vote Up0Vote Down  Reply
6 years ago
Lacey

Every time I make dumplings, I always use wonton wrappers. In my experience, they work great. I’ve used them to make these exact dumplings (just ground pork instead of beef) for my husband about 3 times in the past few months.

Vote Up3Vote Down  Reply
6 years ago
Carol

I agree I also used wonton wrappers because that’s all I had and they worked just as well. Just the shape was different and I trimmed the corners a bit and used pork.

Vote Up0Vote Down  Reply
6 years ago
Eva

This was a fun recipe! How do I keep my filling from being so greasy? Once they were cooked, it was super greasy from my meat mixture.

Vote Up0Vote Down  Reply
6 years ago
Julia

Thanks! You can decrease the sesame oil and/or use a leaner ground beef.

Vote Up0Vote Down  Reply
6 years ago
Chuck

Is there a good wrap recipe?

Vote Up0Vote Down  Reply
6 years ago
Julia

Hi Chuck, I don’t have a wrap recipe. I usually just buy them at a local Asian grocery store. Making your own wraps is a lot of work!

Vote Up1Vote Down  Reply
6 years ago
Vicki

So does the 2 tablespoons of canola oil and 2 tablespoons of water last for all 30 dumplings? I don’t have a pan big enough to cook all of them at once. Would I cook in batches and add more oil and water for each batch? They look yummy!

Vote Up0Vote Down  Reply
7 years ago
Julia

Hi Vicki! I would still use 2 tablespoons canola oil and 2 tablespoons water even if you cook them in batches. After the first batch, add more oil if the pan gets dry.

Vote Up1Vote Down  Reply
7 years ago
Kate

Hello! If I make them ahead of time, do I just let them sit in the refrigerator with a wet paper towel over them? Or freeze them? Then, if frozen, do I let them thaw first and cook following the directions listed?

Vote Up0Vote Down  Reply
7 years ago
Julia

I suggest freezing them. Once frozen, you do not need to thaw first. Just follow the directions in the recipe and expect to cook for longer since they are frozen.

Vote Up1Vote Down  Reply
7 years ago
Melissa Griffiths

Your folding is SO pretty… definitely a skill that takes some time to get and you have mastered it!

Vote Up0Vote Down  Reply
7 years ago

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