Pan-Fried Pork Chinese Dumplings {Homemade Dipping Sauce}

You don’t have to go another day without experiencing these heavenly Chinese dumplings with a quick and easy dipping sauce.

Pan-fried Chinese dumplings are my ultimate favorite appetizer when at an Asian restaurant.

I’d for sure order them as my main meal if it weren’t for all of the other amazingly delicious options on the menu.

And when making these pan-fried Chinese dumplings at home, they are every bit as tasty.

They’re easy than you might think to make too.

I think the hardest part, is finding the dog-gone wonton wrappers in the grocery store.

They’re normally located in the cooler section either in the deli or the produce department.

A quick tip is to check the pull date on the packages and make sure to pick the one with the longest pull date so they’re fresh.

I used wonton wrappers for this recipe because I couldn’t find gow gee wrappers which are round.

I used a cookie cutter to cut the square wonton wrappers into circles.

For the dipping sauce, just whisk together 5 ingredients.  Super simple.

Here are more Asian inspired recipes you may like “Mango and Orange Honey Walnut Shrimp“, “Shrimp and Fried Rice” and “Tempura Shrimp with Honey Mustard Dipping Sauce“.

Let’s check out the ingredients.

For the Meat Filling – ground pork, ginger root, garlic, cilantro, egg, green onion, sugar, salt, pepper, corn starch and soy sauce

For the Dumplings – meat filling, wonton wrappers (square-shaped; will need to cut into circles with a round cookie cutter), or gow gee wrappers (round),  canola oil, and water

For the Dipping Sauce – soy sauce, rice vinegar, sesame oil, minced ginger root, and minced garlic

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Dipping Sauce:

In a medium size bowl, add all ingredients and whisk together. Set aside.

For the Meat Filling:

In a large bowl, add the ground pork…

green onions,

ginger root,

cilantro,

garlic,

sugar,

corn starch,

soy sauce,

pepper,

salt…

…and…

egg.

Mix all ingredients together.

For the Dumplings:

Lay a round wonton skin on a small plate.

Add a small amount of the pork mixture (about ½ teaspoon, heaping) on the wonton skin about 1/2 inch from the edge.

Using a pastry brush or your finger, put water around the inside edge of the wonton skin (about ½ inch from the outside edge towards the middle).

Fold the wonton skin over the meat…

…and gently, but tightly pinch the edges of the wonton together.

Set aside on a large parchment paper-lined cookie sheet or platter and cover with a damp paper towel to prevent them from drying out while making the remaining dumplings.

Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch).

Add the dumplings…

…and let cook until the bottom side of the dumplings are golden brown.

Turn the heat off, transfer the dumplings back on to the cookie sheet or platter for just a moment; the pork mixture in the middle will not be thoroughly cooked yet; it still needs to be steamed.

Heat another medium to large-size skillet on medium heat and add the water (another skillet is used to avoid oil from popping when water is added).

As soon as the water starts to boil, transfer the dumplings into the pan, browned side-down.

Add as many dumplings to the boiling water as possible and…

…cover the pan.

Set the burner to low and steam the dumplings.

Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes).

Remove the lid and continue to cook for just a moment to brown the bottom sides of the dumplings.

Garnish with sprigs of cilantro…

…and serve immediately while warm…

…with dipping sauce.

and enjoy…

…each scrumptious bite.

Thank you so much for stopping by CCC!

More Recipes with Pork You May Like:

Chicken Fried Pork Medallions with Gravy

Slow Cooker 3-Ingredient Pulled Pork

Slow Cooker Crispy Pork Carnitas

Ground Pork Meatballs with Pasta and Tomato Wine Sauce

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Pan-Fried Pork Chinese Dumplings {Homemade Dipping Sauce}

You don't have to go another day without experiencing these heavenly Chinese dumplings with a quick and easy dipping sauce!

Print Pin

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

Course: Appetizer, Main Course, Side Dish

Cuisine: Chinese

Keyword: Chinese Dumplings

Servings: 4 (Makes 50 dumplings)

Author: [email protected]

Ingredients

For the Dipping Sauce:

• 1  cup soy sauce
• 1/2 cup rice vinegar
• 1/4 teaspoon sesame oil
• 2  small cloves garlic peeled and minced
• 1  tablespoon peeled and minced ginger root heaping tablespoon

For the Meat Filling:

• 3/4 pound ground pork
• 3 green onions diced (including chives)
• 2 teaspoons peeled and diced ginger root
• 3 tablespoons chopped cilantro
• 1 tablespoon  soy sauce
• 1 tablespoon  corn starch
• 1 tablespoon  sugar
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 egg

For the Dumplings:

• 1 package (12 ounces) approx. 50-count round pot sticker (gow gee) wrappers or square wonton wrappers (using a round cookie cutter to cut the wrappers in circles)
• Meat filling
• 1/4 cup canola oil approx. 2 tablespoons per batch made in a medium-size to large-size skillet (more oil may be needed depending on the size of the skillet used)
• 1/2 cup water for adhering edges of the wonton wrappers
• 2 cups water for cooking dumplings (use approximately 1 cup water per batch of dumplings made in a large-size skillet); depending on the number of batches, another cup may be needed
• Sprigs of cilantro for garnish

Instructions

For the Dipping Sauce:

• In a medium size bowl, add all ingredients and whisk together. Set aside.

For the Dumplings:

• For the Meat Filling - In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. Mix all ingredients together. 
• Making the Wontons - Lay a wonton skin on a small plate. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 
• Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 
• Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel (to prevent them from drying out) while making the remaining dumplings .
• Cooking the Dumplings - Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 
• Add the dumplings and let cook until the bottom side is a golden brown. Turn the heat off, transfer the wontons back on to the cookie sheet or a platter. 
• Heat another medium to large-size skillet on medium heat and add the water. When the water starts to boil, transfer the dumplings back to the pan, browned-side down. 
• Cover the pan and set the burner on low to steam the dumplings. Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes). 
• Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 
• Garnish with sprigs of cilantro and serve immediately while warm with dipping sauce.

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