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Pan-Fried Chinese Dumplings

Updated Feb 25, 2020Published May 24, 2017 By Julia 29 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, and cook them directly from fresh or frozen. Enjoy them with a savory tangy sauce.
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dipping dumplings into soy sauce mixture

Chinese Dumplings Recipe

5 from 4 votes
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Prep: 30 mins
Cook: 15 mins
Yield: 5 servings
Calories: 520

INGREDIENTS

Filling and Wrapping:

  • 1 pound ground beef (I use 85% lean)
  • 8 scallions (also known as green onions), thinly sliced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons sesame oil
  • 1 teaspoon table salt
  • 30 round dumpling wrappers

Pan Frying:

  • 2 tablespoons canola oil
  • 2 tablespoons water

Dipping Sauce:

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

INSTRUCTIONS

  • Remove dumpling wraps from the refrigerator. Let sit at room temperature to soften while you work on the next step.
  • In a large mixing bowl, add beef, ginger, sesame oil, and salt. Stir until they combine into a smooth and sticky mixture. Add scallions and stir them into the mixture.
  • Prepare a surface for wrapping dumplings and a small dish of water. Scoop about 1 tablespoon of beef mixture onto a wrapper. Dip your finger in the water and run it along the round edges of the wrapper to moisten. Fold in half and pinch along the edges to seal, using more water if needed. Repeat until beef mixture is used up, using a damp paper towel to cover the assembled dumplings so they don't dry out.
  • Proceed to the next step to cook freshly-made dumplings, or store them in the freezer up to several months. Dumplings can be cooked directly from frozen by pan-frying or boiling.
  • Heat canola oil in a nonstick pan over medium heat for a few minutes until hot. Working in batches, add dumplings to the pan in a single layer. Let them cook until browned on the bottom, about 5 minutes.
  • Pour about 2 tablespoons of water over dumplings and cover with a lid. Let them steam until cooked through, about 5 minutes. Remove the lid. Transfer dumplings to a serving plate.
  • Combine dipping sauce ingredients in a dip bowl. 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%

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assembling dumpling filling with ground beef and sliced scallions on wrappers
assembled and folded potstickers ready for pan frying

❗Tips For Success: Wrapping Dumplings

  • Chinese dumpling wrappers are different from egg roll wrappers or wonton wrappers, which are both square shaped. Dumpling wrappers are round and fit into the palm of your hand. You can find them in the refrigerated sections of major supermarkets as well as Asian specialty grocers like H-Mart.
  • Take the package of dumpling wrappers out of the fridge to let them soften at room temperature before wrapping. Ideally, let them sit out for 1-2 hours. This will make the wrappers more flexible and easier to handle.
  • Keep the dumpling wrappers covered when not in use, so that they don’t get too dry. Once wrapped with filling, drape a wet paper towel over them.
  • Don’t overstuff the dumplings, otherwise they will be difficult to wrap and you might end up with broken wrappers. Keep the stuffing to about 1 tablespoon of beef mixture.
pan fried chinese dumplings with dipping sauce

🔆 Try This Variation: Boiling Method

Boiling is a great cooking alternative, if you prefer not to pan fry. Bring a large pot of water to a boil, and add dumplings directly to the water. They’re done when they float to the surface — no guesswork involved. This method works for both fresh and frozen dumplings.

chopsticks picking up a fried potsticker

🔧 Behind The Scenes: Recipe Development

This pan-fried Chinese dumplings recipe is a family favorite handed down from my Mom. She’s been making dumplings for decades, often making hundreds at a time and freezing them.

Dumplings can have a wide variety of fillings; most commonly, they are filled with ground pork with cabbage, chicken with onions, beef with scallions, or shrimp with celery. One of my favorites is the classic beef dumpling — which has a simple filling with ground beef, scallions, fresh ginger, and sesame oil — which is what this recipe is about.

taking a bite out of homemade chinese dumplings

More Tasty Asian Recipes

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Asian Lettuce Wraps

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Thai Chicken Salad

Instant Pot Butter Chicken

Instant Pot Butter Chicken

Tofu Stir Fry

Tofu Stir Fry

Filed Under: Vintage 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. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant pot chicken noodle soup
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newest oldest most voted
Alyssa

Can you make your own dumpling wrappers?

Vote Up1Vote Down  Reply
8 months ago
Rhonda Walter

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

Vote Up1Vote Down  Reply
2 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
2 years ago
Joel

Can you use Italian sausage instead of ground beef?

Vote Up0Vote Down  Reply
5 months ago
Jamie L.

This was delicious!

Vote Up0Vote Down  Reply
5 months ago
Kristen

Can you add cabbage and carrots to the recipe?

Vote Up0Vote Down  Reply
9 months ago
Julia

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

Vote Up1Vote Down  Reply
9 months ago
Kristen

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

Vote Up0Vote Down  Reply
9 months 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 Up0Vote Down  Reply
9 months ago
Alyson Ramos

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

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Vote Up0Vote Down  Reply
9 months ago
Julia

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

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9 months ago
Rebecca

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

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1 year ago
Estee Chait

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

Vote Up0Vote Down  Reply
1 year ago
Pamela Crum

Is there maybe a low carb version of this?

Vote Up0Vote Down  Reply
2 years ago
Julia

Not yet 🙂

Vote Up0Vote Down  Reply
2 years ago
Kat

What would you suggest for a chicken or veggie filling?

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2 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.

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2 years ago
Syl

Can I use wonton wrappers to make dumplings?

Vote Up0Vote Down  Reply
2 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
2 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
2 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.

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2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years ago
Chuck

Is there a good wrap recipe?

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Vote Up0Vote Down  Reply
2 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!

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2 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!

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3 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
3 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
3 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.

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3 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
3 years ago

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