Pan Fried Dumplings

Name: Pangsit Goreng
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 porsi
Cuisine: Indonesian
Ingredients: 1 pack dumpling wrappers (round-shaped or homemade dumpling wrappers); oil (for pan-frying); 150 ml water (for steaming); Chinese black vinegar (or Japanese ponzu, for dipping); 8 oz ground pork; 4 oz shrimp (shelled and deveined, cut into small pieces); 2 oz cabbage (finely shredded); 1 teaspoon ginger (grated ); 1 teaspoon scallion (chopped ); 2 tablespoons soy sauce; 1 teaspoon Chinese Shaoxing wine (or rice wine, optional); ½ teaspoon sesame oil; 3 dashes ground white pepper; 1 pinch salt; 1 cup all-purpose flour; ¼ cup water (plus 1 teaspoon water); extra all-purpose flour (for dusting and rolling)

These pan fried dumplings are crisped to golden perfection on the bottom, just like the ones at your favorite dumpling shop. Filled with pork, shrimp, and cabbage, they’re easy to prep, freezer-friendly, and perfect for weeknight dinners or weekend cravings.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.6 (26) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

20 servings

1 pack dumpling wrappers (round-shaped or homemade dumpling wrappers)
oil (for pan-frying)
150 ml water (for steaming)
Chinese black vinegar (or Japanese ponzu, for dipping)
8 oz ground pork
4 oz shrimp (shelled and deveined, cut into small pieces)
2 oz cabbage (finely shredded)
1 teaspoon ginger (grated )
1 teaspoon scallion (chopped )
2 tablespoons soy sauce
1 teaspoon Chinese Shaoxing wine (or rice wine, optional)
½ teaspoon sesame oil
3 dashes ground white pepper
1 pinch salt
1 cup all-purpose flour
¼ cup water (plus 1 teaspoon water)
extra all-purpose flour (for dusting and rolling)

Steps

Prepare the filling by combining all the ingredients. Use a spoon to mix well.
Place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling into the center. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then press and seal tightly.
Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom. Repeat the previous steps until the filling is used up.
Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings in the skillet and pan-fry until the bottoms turn light brown, about 2 to 3 minutes.
Add 50 ml of water to the skillet and turn the heat to high. Cover the skillet with its lid and let the dumplings steam. Once the water has completely evaporated, reduce the heat back to medium.
Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and crispy. Repeat the steps for the remaining dumplings. Serve the dumplings warm with your choice of dipping sauce.
Combine the all-purpose flour and water, and knead until the dough is not sticky and the surface is smooth. Cover it with a damp cloth and let it rest for 30 minutes.
Roll out the dough on a floured surface into a long cylinder. Cut the cylinder in half, then cut each half into 12 small pieces.
Dust the rolling pin and roll each piece of dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.