Description
Delicious Japanese Pan Fried Dumplings featuring a savory ground beef and cabbage filling wrapped in tender dumpling skins, pan-fried to crispy perfection and served with a tangy soy lemon dipping sauce. This recipe yields about 200 dumplings, making it perfect for gatherings or meal prep, with options to freeze at various stages for convenience.
Ingredients
Wrapper
- 4 packages (14 ounces each) dumpling wrappers (round ones preferred)
Filling
- 1 head green cabbage
- 1 bunch green onions, ends trimmed
- 1 pound ground beef (can substitute turkey or venison)
- 2 tablespoons sesame oil
- Pinch of kosher salt
- 1 teaspoon garlic powder (or 2 fresh garlic cloves)
- 2 tablespoons soy sauce
Dipping Sauce
- 1 cup soy sauce
- 2 tablespoons lemon juice
- 1 bunch green onions, thinly sliced
Cooking
- 1 teaspoon canola oil for frying
- 1-2 tablespoons water for steaming
Instructions
- Make the Filling: In a food processor, combine the cabbage, green onions, kosher salt, and garlic powder. Pulse until finely chopped. Add the ground beef and pulse a few more times until combined. Transfer mixture to a mixing bowl and stir in soy sauce and sesame oil until fully incorporated.
- Prepare the Wrapping Station: Set out a tray with dumpling wrappers, the filling, and a small bowl of water for sealing. Place about 1 teaspoon of filling in the middle of a wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling, press out all air, and pinch and pleat the edges to seal tightly. Repeat until all filling is used.
- Pan Fry the Dumplings: Heat 1 teaspoon of canola oil in a non-stick skillet over medium-high heat. Arrange several dumplings in the pan, flat side down, and cook until the bottoms are browned and crispy about 2-3 minutes. Flip dumplings over gently and add 1-2 tablespoons water to the pan, then cover immediately to steam for 2-3 minutes. Remove the lid once the water has evaporated and continue cooking for another minute if needed to crisp bottoms again. Remove dumplings from pan and keep warm.
- Make the Dipping Sauce: In a bowl, combine soy sauce and lemon juice. Adjust lemon juice to taste for tartness. Sprinkle the thinly sliced green onions over the sauce to absorb the flavors.
- Serve: Serve the pan-fried dumplings warm with the dipping sauce alongside.
Notes
- This recipe yields approximately 200 dumplings, perfect for large gatherings or meal prepping.
- You can prepare the filling in advance, portion it, and freeze it uncooked.
- Partially fill wrappers and freeze them for later use.
- Freeze assembled but uncooked dumplings on a parchment-lined baking sheet before transferring to freezer bags to keep them from sticking.
- You may cook all dumplings and freeze them cooked as well.
- To make vegetarian, omit the meat and use just the cabbage and green onion filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
