Pan Fried Dumpling
Pan-fried Dumplings – simple, easy and most authentic fried dumplings recipe. Juicy, crispy fried dumplings with meat, mushrooms, and pan-fried to golden perfection.
for dipping sauce
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
5 dried shiitake mushrooms （ or 10 fresh shiitake mushroom)
4 tablespoon finely chopped carrots (optional)
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
2 tablespoons vegetable oil for pan fry
1 quart water, or more as needed
Step 1: Wash dried shiitake mushrooms. Soak the mushrooms in a bowl of hot water for two hours. If using fresh shiitake mushrooms, skip this step)
Step 2: Mince carrot. Squeeze the water out of the soaked dried shiitake mushrooms. Keep the water. Mince the mushrooms.
Step 3: Combine 1/2 cup soy sauce, rice vinegar, sesame seeds, and chile sauce in a small bowl. Set aside. Put pork, garlic, egg, soy sauce, sesame oil, and ginger in a large bowl. Add the water for soaking the mushrooms to the mixture two tablespoons at a time. Mix until thoroughly combined.
Step 4: Add minced carrots and mushrooms. Mix well. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and seal the dumpling at the top and leave the two ends open. It is the most authentic form of pan fried dumplings. Repeat with remaining dumpling wrappers and filling.
Step 5: Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until the bottom is browned, about 2 minutes . Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings.
Serve with soy sauce mixture for dipping.