Easy No-Fold Pan-Fried Dumplings
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Open-face dumplings made by spreading a savory pork-and-shrimp filling over wonton wrappers, then pan-frying them until crisp and lightly charred. Serve them taco-style with chili oil, black vinegar, and soy sauce.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 70 g
- 45 g
- 50 g
- 30 g
- 30 g
- 18 g
- 8 g
- 8 g
- 2 g
- 9 g
- 300 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 1.05 kg before cooking, which is about 210 g per serving.
Steps
In a large bowl, stir together the ground pork, chopped shrimp, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, black pepper, and minced garlic until evenly combined.
Place 1 tablespoon of the pork filling in the center of one wonton wrapper. Using a spoon, smear the filling into an even layer across the face of the wrapper. Repeat with the remaining filling and wrappers.
Heat the neutral cooking oil in a large pan over medium-high heat until it shimmers.
Working in batches of 3 or 4 dumplings—about 8 to 10 batches total—add the prepared dumplings to the hot oil.
Cook until the bottoms are crispy and slightly charred, about 2 minutes.
Flip the dumplings and cook until the wrappers crisp up, about 1 minute. Repeat with the remaining dumplings.
Serve the dumplings with chili oil, black vinegar, and additional soy sauce.
Notes
The source does not specify an exact pan size, the amount of dipping sauces, or a target internal temperature for the pork. The transcript describes these as open-face pan-fried gyozas that can be eaten like little tacos.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 479
- Protein
- 26 g
- Carbs
- 43 g
- Fat
- 22 g
- Fiber
- 2 g
Where the calories come from
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