Pan Fried Dumpling / Gyoza 餃子 / Pot Sticker 鍋

From Beijing to Bali my pantry is always stocked with Asian items, so there’s a good chance that whatever I feel like cooking will often have a Far East twist.

The past week found me filling wontons, pan-frying pork gyoza, boiling lobster dumplings, simmering miso soup and using edamame in several ways; I even blended tofu with strawberries and sugar for a refreshing dessert.


Today…it’s all about the Dumpling!



Here’s the shopping list:

Ground Pork or Chicken or Chopped Shrimp
Bok Choy or Cabbage (chopped)
Ginger, Garlic, Scallions, Onions (chopped)
Dumpling Wrappers
Soy Sauce
Chicken Stock
Egg Wash
Vegetable oil


What kind of wrapper should i use? Square or round??
Buy them both and notice the difference.
Traditionally, the round wrappers are made from just flour and water. They are a little thicker and are best used with heavier meat fillings.
The square wrappers are also called wonton skins; they have egg added making them thinner and more delicate. They are best suited for fried wontons, chicken dumplings or shu-mei. I often use them to make lobster or shrimp ravioli…they melt in your mouth!

There are over 50 wrappers in a package so you will get plenty of practice making dumplings.  If there are any wrappers left over you can just wrap them in plastic and store them in the freezer.


Making the Filling & Filling the Wrapper

  1. Cook the onions, ginger, garlic & bok choy in a pan until the onions begin to soften.
  2. Add some chopped scallions and soy sauce and reduce soy sauce to half. Set aside mixture to cool.  
  3. Add mixture to your ground meat of choice and mix well.  
  4. Lay out the wonton wrappers and place a small spoonfull in the center.
  5. Brush the edge of the wrapper with the egg wash, fold them over, pinch and seal.
Your dumplings are now ready for cooking.

You can boil them, steam them or pan fry them.

Pan Frying Technique:
Heat some oil in a wide, heavy frying pan over medium heat. Place 8 to 12 pot stickers in the pan and cook until the bottoms are brown. Pour in 1/3 cup of chicken stock or water and cover pan. Reduce heat to low and cook until all liquid is absorbed.

I like to add sesame seeds and chopped scallions right at the end. Transfer to plates and enjoy. For dipping you can use a classic mixture of soy, rice vinegar and chile. I added a little Sriracha to the dumplings at top of page.

As for all those extra dumplings you filled but never cooked…
Lay them on a cookie sheet lined with parchment and put them in the freezer. After they are frozen, transfer them to sealable containers and keep frozen until your next Asian craving!