Recipe: Chinese pan fried dumplings

Recipe courtesy of Asian Food Network

Affectionately known as Guo Tie in the East, the pan fried dumpling is a crispy and juicy package that bursts with flavour, thanks to the fillings of pork, prawns, ginger and seasoning.

The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water.

Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.

More than just a delicious snack, the Chinese culture and history behind the pan fried dumplings dates back to the Eastern Han Dynasty where a famous physician specialising in traditional Chinese medicine had cooked meat and some vegetables, shredded the filling and wrapped them in dough to serve people suffering from frostbite.

These pan fried dumplings are a popular recipe in Chinese households during the New Year celebrations. 

This recipe is for 20 dumplings.



  • 20 dumpling wrappers (round)
  • 240g ground pork
  • 5 prawns (shelled and finely chopped)
  • 40g chives (cut into thick strips)
  • 20g ginger (minced)
  • 1½ sesame oil
  • 1 tsp spring onion (finely chopped)
  • 1 tsp Shaoxing wine
  • ½ tsp ground white pepper
  • ½ tsp salt
  • 30ml water
  • 3 tbsp oil

Dipping sauce: 

  • 3 tbsp soy sauce
  • 1 tbsp black vinegar
  • ½ tsp sesame oil
  • 10g ginger (julienned)
How to fold dumplings.
Choose a fold technique that works for you - you can either simply seal your dumplings or pleat them if you know how to. When sealing the dumplings, make sure that they are airtight so that your dumplings do not fall apart when placed in the pan to fry. Photo credit: Asian Food Network


1) Make dumpling filling

  • In a bowl, combine ground pork, prawns, chives, spring onion, minced ginger, sesame oil, Shaoxing wine, white pepper and salt together until well mixed.

2) Fold dumpling

  • Take a wrapper and place a tablespoon of filling onto the centre.
  • Moisten the edges of the wrapper with water. Fold the dumpling into a half-moon shape. Crimp the edges and pinch it together to seal it tightly.
  • Place dumplings on a plate lined with parchment paper.

3) Pan Fry the dumplings

  • In a pan on medium heat, heat 2 tbsp oil and fry dumplings for 2-3 minutes, until the bottom turns light brown.
  • To the same pan, increase to high heat and add 30ml water.  Cover the pan to steam for 3-5 minutes until water has completely evaporated.

4) Plate

  • In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.

Plate and Serve

  • Transfer the pan fried dumplings to a serving plate and serve with the dipping sauce. 

Asian Food Network