How to Pan Fry the Perfect Dumpling (2024)

FAQs

How to Pan Fry the Perfect Dumpling? ›

Pan-Frying Dumplings

If you are using a stainless steel pan, season the pan first before placing dumplings on to prevent your dumplings from sticking to the pan, alternatively you can use a non-stick pan.

Pan-Frying Dumplings

If you are using a stainless steel pan, season the pan first before placing dumplings on to prevent your dumplings from sticking to the pan, alternatively you can use a non-stick pan.

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

Cover with a lid, reduce heat to medium, and cook 4–5 minutes to allow slurry to evaporate. Remove lid—there will likely be parts of the slurry that haven't cooked yet and still look pale so move the pan around over the heat to cook until the entire base is golden.

Turn the heat down to medium-low and steam with the lid on for 5-7 minutes. Remove the lid. If there's still some excess water, turn your pan to low and let the water gently cook off. Once the water is completely absorbed, the dumplings will pop right off the bottom of the pan without sticking.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Add enough water so that it covers the dumplings by half or 2/3. Reduce the heat to medium-low. Cover with a lid and steam the dumplings for up to 10 minutes until the dumplings are cooked through. Remove the lid and allow the remaining water to evaporate, and the bottom of the dumplings to crisp.

How do you tell if dumplings are cooked through? ›

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Add a teaspoon of vegetable oil to stop the dumplings sticking together.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Turn the heat down to medium-low and steam with the lid on for 5-7 minutes. Remove the lid. If there's still some excess water, turn your pan to low and let the water gently cook off. Once the water is completely absorbed, the dumplings will pop right off the bottom of the pan without sticking.