These homemade pan-fried pork dumplings are a family favourite at our house and they’re always quick to disappear! Filled with pork mince, carrot, zucchini, ginger and garlic, they’re pan-fried for crispy golden bottoms, then steamed for a tender wrapper and juicy filling.
If you’ve never made dumplings before, don’t let the folding put you off. Pleat the edges or keep things simple with a half-moon fold. Just press the edges firmly to seal and they’re ready for the frying pan.
Also known as potstickers, these dumplings are cooked using the same pan-fry-and-steam method as gyoza. Serve with a sweet chilli dipping sauce or try the sriracha and lime variations. You could even make all three and let everyone choose their favourite!
This recipe makes approximately 60 dumplings, so there’s plenty to share, or cook enough for dinner and freeze the rest for another night.
Looking for a shortcut? I also tried Pork Dumpling Lasagne and No-Fold Pork Dumplings using the same filling. Read I Tried 3 Dumpling Recipes: Are the Viral Shortcuts Worth It? to see how all three stacked up.
You’ll also find this recipe in my Easy Weeknight Dinners ebook, along with more simple family dinner ideas.
More easy dinner recipes to try
Why you’ll love this recipe
Crispy bottoms and juicy filling: A quick pan-fry followed by steaming gives you both.
Everyday vegetables: Carrot and zucchini are grated and mixed into the pork filling.
Simple folding option: No fancy pleating needed. A half-moon fold works too.
Make a batch for later: Freeze some uncooked dumplings for an easy dinner another night.
Three dipping sauces: Choose from sweet chilli, sweet chilli and sriracha, or sweet chilli and lime.
Frequently asked questions
Do I need to pleat the dumplings?
No. Fold the wrapper in half over the filling and press the dampened edges together firmly. A simple half-moon fold is an easy place to start.
Can I make the filling without a food processor?
Yes. Finely grate the carrot, zucchini and ginger, crush the garlic and finely chop the spring onions. Mix in a large bowl with the pork mince, soy sauce, oyster sauce and Shaoxing wine until combined.
Which wrappers should I use?
Use round gow gee or gyoza wrappers. You’ll need approximately 60 wrappers, so check the quantity on the packets when shopping.
Can I prepare these dumplings ahead of time?
Yes. Arrange the assembled dumplings in a single layer on a lined tray, cover and refrigerate for up to 6 hours before cooking.
Pan Fried Dumplings
Dumpling night is a family favourite at our house! Crispy bottoms, tender centres and a little veggie goodness. Easy, family-friendly and perfect for weeknight dinners or parties.
Ingredients
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 3cm ginger, peeled
- 4 garlic cloves
- 3 shallots or spring onions, roughly chopped
- 500g pork mince
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 2 packets gow gee or gyoza wrappers (approximately 60 wrappers)
- 1 tbsp oil per batch
- ½ cup water per batch, plus extra if needed
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- ½ tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- ½ tbsp sriracha sauce
- ½ tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- ½ lime, juiced
- ½ tsp sesame oil
Instructions
- Place carrot, zucchini, ginger, garlic and shallots in a food processor. Blitz until finely chopped - small, even pieces that will cook quickly and mix evenly with the pork.
- Add pork mince, soy sauce, oyster sauce and Shaoxing wine to the processor. Pulse briefly until just combined. Avoid over-blending; you want a slightly textured filling.
- Place 1 heaped teaspoon of filling in the centre of a wrapper. Wet the edge with a little water. Fold in half, then pleat one side and press to seal. Arrange dumplings in a single layer on a tray. Cover and refrigerate up to 6 hours if making ahead, or cook immediately.
- Heat 1 tbsp oil in a non-stick frying pan over medium-high heat. Add the dumplings in a single layer, flat side down and folded edges facing up, leaving a little space between each. Cook for approximately 2 minutes or until golden underneath.
- Carefully add ½ cup water and immediately cover with a lid. Steam for 4–5 minutes, or until the wrappers are tender and the filling is cooked through. Add a little more water if needed.
- Remove the lid and allow any remaining water to evaporate. Cook uncovered until the bottoms are crisp again. Repeat with the remaining dumplings, adding fresh oil and water for each batch.
- Serve: Transfer to a platter and serve with dipping sauce.
- No food processor? No problem! Finely grate the carrot, zucchini and ginger, crush the garlic and finely chop the spring onions. Place in a large bowl with the pork mince, soy sauce, oyster sauce and Shaoxing wine, then mix until well combined.
- Mix the ingredients for your chosen dipping sauce in a small bowl.
Notes
Top Tips:
- Cooking tip: Don’t overcrowd the pan - cook in batches for perfect crispiness.
- Prep ahead: Gyoza can be made up to 6 hours in advance; store covered in fridge.
- Make double: Freeze extra dumplings for lunchboxes or easy dinners. Cook straight from frozen, allowing extra steaming time and adding a little more water if needed.
- Filling tip: Blitz until finely chopped, not mushy, to keep gyoza light and tender. Vegetables can also be grated and mixed in a bowl if you don't have a food processor.
- Kid-friendly: Mild and easy to eat - perfect for little hands.
Nutrition Facts
Calories
30Fat
2 gSat. Fat
1 gCarbs
1 gFiber
0 gNet carbs
1 gSugar
1 gProtein
2 gSodium
138 mgCholesterol
6 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
