Pan Dumplings

Skip the folding and pleating with these easy pan dumplings. By searing the meat side first and using a simple press-on wrapper, you get a juicy, flavorful dinner with half the effort of traditional potstickers.

Prep Time:20minutes mins
Cook Time:20minutes mins
Servings:30 dumplings

Ingredients

• ▢400 g turkey Chicken / Pork (Any meat of your preference)
• ▢60 g Jelly ear wood ear mushroom, black fungus, roughly chopped
• ▢5 g Salt
• ▢150 g Onion finely chopped
• ▢50 g Carrot finely little diced or grated
• ▢10 ml Soy sauce
• ▢25 g Green onions finely chopped
• ▢2.5 g Black pepper
• ▢8 g garlic paste
• ▢8 g potato starch
• ▢50 ml water
• ▢2.5 g Black bean paste fermented
• ▢1 package Dumpling skin

Instructions 

• Heat a little oil in a skillet. Add the chopped onions and scallions, cooking for about 3 minutes until soft.
• Stir in the diced carrots and wood ear mushrooms. Cook for another 2 to 3 minutes until the carrots soften. Remove the pan from the heat and set aside to cool completely.
• In a large bowl, combine the ground meat, soy sauce, fermented black bean paste, garlic paste, ginger paste, salt, and black pepper.
• Mix the meat and seasonings vigorously until fully combined and slightly sticky.
• Add the cooled vegetable mixture, water, and potato starch to the meat. Stir everything together until evenly distributed.

Making sure the vegetables are cool prevents the fat in the meat from melting before cooking.

• Use a spoon or cookie scoop to portion the filling into small balls, placing them onto a tray lined with baking paper.

Wet your hands lightly with water to keep the meat from sticking to your fingers.

• Lightly brush one side of a wonton wrapper with water. Drape the wet side over each meatball, gently pressing the wrapper down so it sticks to the meat.
• Heat oil in a skillet over medium heat. Place the dumplings in the pan with the meat side facing up. Fry for 1 to 2 minutes. Pour in a small splash of water and immediately cover the pan with a lid to steam for 4 to 5 minutes.
• Once the water evaporates, remove the lid and turn the dumplings over so the meat side is face down touching the pan. Cook until the meat gets a golden, savory crust.
• Remove the dumplings from the pan. Top them with a mixture of hoisin sauce and Sichuan chili oil. Finish with a sprinkle of chopped green onions and sesame seeds.

Notes

Storage/Reheating/Make Ahead

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze them raw on a tray, then move to a bag. Cook from frozen and just add 2 minutes to the steaming time.
• Reheating: Use a hot skillet with a tiny bit of oil to keep the texture from getting gummy.

If the meat is sticking to your hands while forming the balls, lightly wet your palms with water. It makes the process much faster and less messy.

Nutrition

Calories: 65kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 9mg | Sodium: 187mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.