Chinese dumpling pleats aren't decorative—each fold creates steam pockets that prevent bursting during the 6-minute pan-fry process.
Homemade Crispy Pan Fried Dumplings
Dive into the delightful world of homemade Shanghai shengjianbaos—crispy on the outside and bursting with juicy pork goodness inside! With a simple combination of tender dough and savory broth, these pan-fried dumplings are a must-try for any food lover. Get ready to impress your friends and family with this mouthwatering treat that’s totally worth the effort!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/4 chinese cabbage, finely chopped (salted to remove excess water)
- Bunch of spring onions, finely chopped
- 140ml lukewarm water (4.73 fl oz)
🥩Meat & Seafood(2)
- Chicken stock jelly (optional)optional
- 250g pork (0.55 lbs)
🥛Dairy & Eggs(1)
- 1 whole egg
🫙Pantry Staples(5)
- 250g/2 cups plain flour (250 g)
- 1 tsp of sesame oil (5 ml)
- 1 tsp sugar (5 ml)
- Pinch of sugar
- 1 tsp instant dried yeast (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp of salt (2.5 ml)
- Pinch of white pepper
🍯Sauces & Condiments(1)
- 1 tbsp light soy sauce (15 ml)
👨🍳 Instructions
- 1
Knead the dough made of flour, yeast, sugar, and water until smooth, then cover it with a damp tea towel and let it rise for around 45 minutes to an hour.
- 2
Prepare the filling by combining salted cabbage, pork mince, and other ingredients. Optionally, add chicken stock jelly for extra juiciness.
- 3
Divide the dough into equal pieces, let them rest for five minutes, then roll them out and wrap with the filling.
- 4
Steam the dumplings seam side down for around six to seven minutes.
- 5
Sprinkle with spring onions and sesame seeds while still steaming, then carefully turn them over.
💡 Pro Tips
- ✓Heat your pan to exactly 300-325°F before adding oil and dumplings to achieve the golden crispy bottom without burning - the Maillard reaction optimizes at this temperature range.technique300-325°F
- ✓Add water to reach 1/3 up the dumpling sides, then immediately cover to create steam that cooks the top while the bottom crisps - this dual cooking method prevents soggy bottoms.technique1/3 height water level
- ✓Let dumplings rest seam-side up for 10 minutes after wrapping so the dough relaxes and seals properly, preventing bursting during the steam-fry process.timing10 minutes
- ✓Use a 3:1 ratio of all-purpose to cornstarch when dusting your work surface - cornstarch prevents sticking while maintaining the dough's ability to seal to itself.ingredient3:1 ratio
- ✓Remove the lid only when all water has evaporated (listen for the sizzling change) then fry for exactly 2-3 more minutes to develop the crispy crust without overcooking.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chinese dumpling pleats aren't decorative—each fold creates steam pockets that prevent bursting during the 6-minute pan-fry process.
Homemade Crispy Pan Fried Dumplings
Dive into the delightful world of homemade Shanghai shengjianbaos—crispy on the outside and bursting with juicy pork goodness inside! With a simple combination of tender dough and savory broth, these pan-fried dumplings are a must-try for any food lover. Get ready to impress your friends and family with this mouthwatering treat that’s totally worth the effort!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/4 chinese cabbage, finely chopped (salted to remove excess water)
- Bunch of spring onions, finely chopped
- 140ml lukewarm water (4.73 fl oz)
🥩Meat & Seafood(2)
- Chicken stock jelly (optional)optional
- 250g pork (0.55 lbs)
🥛Dairy & Eggs(1)
- 1 whole egg
🫙Pantry Staples(5)
- 250g/2 cups plain flour (250 g)
- 1 tsp of sesame oil (5 ml)
- 1 tsp sugar (5 ml)
- Pinch of sugar
- 1 tsp instant dried yeast (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp of salt (2.5 ml)
- Pinch of white pepper
🍯Sauces & Condiments(1)
- 1 tbsp light soy sauce (15 ml)
👨🍳 Instructions
- 1
Knead the dough made of flour, yeast, sugar, and water until smooth, then cover it with a damp tea towel and let it rise for around 45 minutes to an hour.
- 2
Prepare the filling by combining salted cabbage, pork mince, and other ingredients. Optionally, add chicken stock jelly for extra juiciness.
- 3
Divide the dough into equal pieces, let them rest for five minutes, then roll them out and wrap with the filling.
- 4
Steam the dumplings seam side down for around six to seven minutes.
- 5
Sprinkle with spring onions and sesame seeds while still steaming, then carefully turn them over.
💡 Pro Tips
- ✓Heat your pan to exactly 300-325°F before adding oil and dumplings to achieve the golden crispy bottom without burning - the Maillard reaction optimizes at this temperature range.technique300-325°F
- ✓Add water to reach 1/3 up the dumpling sides, then immediately cover to create steam that cooks the top while the bottom crisps - this dual cooking method prevents soggy bottoms.technique1/3 height water level
- ✓Let dumplings rest seam-side up for 10 minutes after wrapping so the dough relaxes and seals properly, preventing bursting during the steam-fry process.timing10 minutes
- ✓Use a 3:1 ratio of all-purpose to cornstarch when dusting your work surface - cornstarch prevents sticking while maintaining the dough's ability to seal to itself.ingredient3:1 ratio
- ✓Remove the lid only when all water has evaporated (listen for the sizzling change) then fry for exactly 2-3 more minutes to develop the crispy crust without overcooking.timing2-3 minutes