Main Courses

Pan-Fried Pork Dumplings (猪肉煎餃)

Pan-Fried Pork Dumplings (猪肉煎餃)

猪肉煎餃, or Pan-Fried Pork Dumplings, are a beloved dish in many parts of the world, known for their crispy bottom and juicy filling. These dumplings, also known as potstickers or guotie, are a staple in Chinese cuisine. Making them at home can be a fun and rewarding experience. Here’s a recipe to guide you through the process.
Course Main Course
Cuisine Chinese


For the Dumpling Filling:

  • 300 g ground pork
  • 1 cup Napa cabbage finely chopped
  • 2 green onions finely chopped
  • 1 tablespoon ginger minced
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

For the Dumplings:

  • Dumpling wrappers available at Asian supermarkets
  • Vegetable oil for frying
  • Water for steaming

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • Optional: chili oil or minced fresh chili


Prepare the Filling:

  • In a large bowl, combine ground pork, chopped Napa cabbage, green onions, ginger, and garlic.
  • Add soy sauce and sesame oil. Season with salt and pepper. Mix well.

Assemble the Dumplings:

  • Place a dumpling wrapper on your hand or a flat surface. Spoon a small amount of the filling into the center of the wrapper.
  • Moisten the edges of the wrapper with water. Fold the wrapper over the filling to create a half-moon shape. Pinch the edges to seal. Repeat with the remaining wrappers and filling.

Pan-Fry the Dumplings:

  • Heat a tablespoon of vegetable oil in a non-stick pan over medium heat.
  • Place dumplings in the pan and fry until the bottom of the dumplings is golden brown.

Steam the Dumplings:

  • Carefully add about 1/4 cup of water to the pan (it will splatter). Cover immediately and let the dumplings steam until the water has evaporated.

Make the Dipping Sauce:

  • In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Add chili oil or minced chili if you prefer a spicy kick.


  • Remove the lid and let the dumplings cook for another minute or so until the bottoms are crisp again.
  • Serve hot with the dipping sauce on the side.

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