Chinese Pan-Fried Dumplings
I wanted to challenge myself to make my favorite dumplings and here’s the result!
When I say I love pan-fried dumplings, I mean I L-O-V-E pan-fried dumplings! I have one or two favorite spots that I rotate between when I feel that dumpling urge come on. Dumplings, to me, are comfort food. Bite-sized doughy pillows filled with pork and that distinctive umami flavor of soy sauce served with chili oil…I’m positively drooling right now! I wanted to challenge myself to make my favorite dumplings and here’s the result. I hope you enjoy them as much as I do!
I’d be lying if I didn’t think the homemade version was as good as the ones I enjoy at my beloved restaurants. The only difference is that sometimes, it’s just kinda nice to go out and experience delicious dumplings. Who doesn’t appreciate the luxurious comfort of going out to eat our favorite foods?!
This homemade version will fill the gap between those visits to my local spot, and I have a new appreciation for the dumpling process now that I’ve made my own. I’m making everything from scratch. I’m not even using premade wonton wrappers! Fresh, fresh, fresh…from the dough to the filling, everything here tastes like it was made by hand and with tons of love.
A dumpling isn’t a dumpling without a savory pork filling. I’ve got all of the good stuff going on here, pork, garlic, a Chinese cooking wine, and arguably my favorite flavor of a dumpling filling, ginger. There’s something about that peppery bite that is so distinctly “ginger” that makes a difference in the flavor experience.
My baos are ready; “bao” is the Chinese word for steamed dumpling. This particular style of dumpling includes the delicious sear from the pan fry as well as a quick steam to create that luxurious fluffiness and juiciness that we all love about Chinese dumplings.
I hope I’ve been able to convey how absolutely delicious these homemade dumplings really are. Let’s feast! But first, no dumpling is complete without the trinity of finishing flavors: sesame seeds, soy sauce, and chili oil.
Pan-Fried Dumplings are a delicious accompaniment to my Cantonese Char Siu Pork, Szechuan Stir-Fried Green Beans, Nuo Mi Fan, and Homemade Fortune Cookies.
Chinese Pan-Fried Dumplings
For the filling:
- 1lb ground pork
- 1/4 cup green onion, finely minced
- 1 tablespoon Shaoxing wine
- 2 tablespoons freshly grated ginger
- 2 garlic cloves, pasted
- 1 chicken bouillon cube, crushed
- 1/2 teaspoon granulated sugar
- 1 tablespoon dark soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil, for searing
- Garnish with chili oil, soy sauce, and black sesame seeds
For dough:
- 2 1/4 cups all purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 1/2 teaspoon kosher salt
- 2/3 cup warm water
- 2 tablespoons vegetable oil
Preparation
- Prepare two parchment-lined sheet trays and two tea towels.
- In a stand-mixer equipped with a dough hook, combine flour, sugar, baking powder, and yeast just until combined.
- Add warm water and vegetable oil and mix on low for 2 minutes. Use a spatula to scrape the sides and mix the dough on medium for 6 - 8 minutes or until the dough pulls away from the side of the bowl and feels elastic without tearing.
- Cover bowl and let dough sit for 1 hour in a warm place.
- Mix the filling combining all ingredients, except vegetable oil, in a bowl and mix using your hands until the filling is homogenous and completely incorporated. Refrigerate until ready. Remove proofed dough from the bowl onto a lightly flour surface.
- Use a bench scraper, weigh each dough ball to 0.5 oz, dust with flour, and keep covered with plastic wrap.
- Roll each dough piece into an even round 4" tortilla-like shape using a rolling pin, using extra flour, as needed.
- Stuff one tablespoon of filling into each circle of dough and place dough and filling in one hand, and, with your other hand, slowly pinch one side to create pleats, tightening the dough to create a spiral around the dough, collapsing more and more on the dough until you reach the other side and twist the top shut.
- Place onto a parchment lined sheet tray and cover with a tea towel.
- Preheat a medium-sized sauté pan over medium heat with one tablespoon of vegetable oil, then place 8 baos (dumplings) evenly apart and sauté for 2 minutes.
- Add water until it comes up a little less than halfway on the buns and cover. Turn the heat to low and let steam for 10 minutes.
- Remove the lid and let remaining liquid evaporate for 1 - 2 more minutes.
- Remove cooked buns to a sheet tray and keep warm in the oven until finished.
- Garnish with chili oil, soy sauce, and black sesame seeds. Enjoy!