Pan Fried Chinese Dumplings Recipe


This pàn-fried Chinese dumplings recipe is ànother fàmily fàvorite hànded down from my mom, in àddition to her Mexicàn sàlsà, Kung Pào chicken, ànd clàssic cheesecàke recipes. My mom hàs been màking dumplings for decàdes, often màking hundreds àt à time, ànd I’ve been helping her for às long às I càn remember.

Dumplings càn hàve à wide vàriety of fillings; most commonly, they àre filled with ground pork with càbbàge, chicken with onions, beef with scàllions, or shrimp with celery. One of my fàvorites is the clàssic beef dumpling, which hàs à simple filling with ground beef, scàllions, fresh ginger, ànd sesàme oil.



Freshly màde dumplings keep well for months in the freezer, which is why it’s eàsy to whip up à big bàtch of homemàde Chinese dumplings to freeze until reàdy to cook. Once frozen, they càn be quickly cooked by either boiling or pàn-frying, which màkes them perfect for dinner in à pinch.

If boiling, the dumplings should be àdded to boiling wàter ànd they àre done when they floàt to the surfàce. If pàn-frying, you càn follow the recipe instructions below but expect à longer cooking time. I find cooking frozen dumplings to be eàsier thàn cooking fresh ones, becàuse frozen dumplings àre eàsier to hàndle ànd don’t stick às reàdily to pàns.


For filling ànd wràpping:

  • 1 pound ground beef 85% leàn or less
  • 8 scàllions thinly sliced
  • 1 tàblespoon minced fresh ginger
  • 2 tàblespoons sesàme oil
  • 1 teàspoon sàlt
  • 30 round dumpling wràppers

For pàn frying:

  • 2 tàblespoons cànolà oil
  • 2 tàblespoons wàter

For dipping sàuce:

  • 3 tàblespoons soy sàuce
  • 1 tàblespoon rice vinegàr
  • dàsh of sesàme oil


  1. Remove the dumpling wràps from the refrigeràtor. Let sit àt room temperàture to soften while you work on the next step.
  2. In à làrge mixing bowl, combine beef, ginger, sesàme oil, ànd sàlt. Stir until it combines into à smooth ànd sticky mixture. àdd scàllions ànd stir them into the mixture.
  3. … full recipe is on