How to Pan Fry the Perfect Dumpling (2024)

FAQs

How to Pan Fry the Perfect Dumpling? ›

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

Pan-Frying Dumplings

If you are using a stainless steel pan, season the pan first before placing dumplings on to prevent your dumplings from sticking to the pan, alternatively you can use a non-stick pan.

Heat oil in a large heavy skillet over medium heat. Break off pieces of dough and shape them into biscuit-like patties. Place just enough of the dumplings into the hot oil so they are not crowded; fry until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

Cover with a lid, reduce heat to medium, and cook 4–5 minutes to allow slurry to evaporate. Remove lid—there will likely be parts of the slurry that haven't cooked yet and still look pale so move the pan around over the heat to cook until the entire base is golden.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Baking Powder

It's responsible for the dumplings' light and fluffy texture.

You know the dumplings are cooked when they look plump and float on the surface of the water. Drain them using a colander or strainer, and rinse in cold water immediately for a few seconds to stop the cooking process.

How do you know when homemade dumplings are done? ›

Steamed dumplings require a test so simple that the only tool you need is a toothpick! Pierce the dumpling with a toothpick and if it comes out clean, you're good to go.

Step 1: Pan-Fry

Heat a couple tablespoons of oil in the bottom of a non-stick or cast iron skillet over moderate heat until shimmering. Add the dumplings in a single layer and cook, swirling the pan, until an even deep golden brown on the bottom, one to two minutes. Swirling is important—it creates a more even crust.

Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes.

Now, if you overcook your soup dumplings like this, then your dumplings will be looking like a cone shaped top hat thing. with no soup and looking super flat and sad. And we don't want that for you. Here's a difference in cook soup dumplings and overcooked ones.

Add a teaspoon of vegetable oil to stop the dumplings sticking together. Carefully drop frozen dumplings into the boiling water. Cook for 8-10 minutes until the dumplings are tender and rise to the surface.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Heat the oil in a cast iron skillet on high heat until it reaches the smoke point. Add the frozen dumplings directly from the freezer into the pan. Sear the bottom of the dumplings for 2 minutes, and then turn the heat down to medium and add 1 cup of water. Cover the pan and let the dumplings steam for 10 minutes.