Thanks so much for joining me for my Pan-Fried Dumplings class with CocuSocial! 🥟
I hope you had fun learning how to make, fold, and pan-fry dumplings from scratch.
On this page, you'll find the recipes we made in class, along with the pan-frying method, dipping sauce, storage tips, and a few reminders to help you recreate everything at home.
Recipes from Class
Chicken Scallion Ginger Dumplings
These savory chicken dumplings are filled with ground chicken, scallions, fresh ginger, soy sauce, sesame oil, and white pepper.
They're juicy inside and especially good pan-fried until the bottoms are golden and crispy.
➡️ Get the full Chicken Scallion Ginger Dumplings recipe
Tofu Scallion Ginger Dumplings
These vegetarian dumplings are made with super-firm tofu, scallions, fresh ginger, soy sauce, sesame oil, and white pepper.
Super-firm tofu keeps the filling easy to work with while still giving the dumplings plenty of flavor.
➡️ Get the full Tofu Scallion Ginger Dumplings recipe
How to Pan-Fry Dumplings
This is the method we used in class to get crispy bottoms while keeping the wrappers tender.
- Heat about 1 tablespoon neutral cooking oil in a nonstick skillet over medium heat.
- Arrange the dumplings in the skillet with the flat sides down.
- Cook for about 2-3 minutes, or until the bottoms begin to turn golden.
- Carefully add about ¼ cup water to the skillet and immediately cover with a lid.
- Steam for about 5-6 minutes, or until most of the water has evaporated.
- Remove the lid and cook for another 1-2 minutes to crisp the bottoms again.
For chicken dumplings, make sure the filling reaches an internal temperature of 165°F before serving.
Simple Dumpling Dipping Sauce
This is the easy dipping sauce we serve with the dumplings.
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Thinly sliced scallions, to taste
- Chili oil, optional
- Minced garlic, optional
- Pinch of sugar, optional
Instructions
Stir together the soy sauce, rice vinegar, and sesame oil. Add sliced scallions, then customize with chili oil, minced garlic, and/or a pinch of sugar to taste.
That's it!
Dumpling Folding Reminder
You don't need complicated folds to make good dumplings.
The easiest method is a simple half-moon fold:
- Place a small spoonful of filling in the center of the wrapper.
- Lightly wet the edge of the wrapper with water.
- Fold the wrapper in half.
- Press the edges together firmly to seal.
If you want to practice your pleats, you can absolutely do that too!
The most important thing is making sure the dumpling is completely sealed so it doesn't open while cooking.
A Few Dumpling Tips from Class
Don't Overfill
This is probably the biggest beginner mistake!
A smaller amount of filling makes the dumpling much easier to fold and seal.
Keep Your Wrappers Covered
Dumpling wrappers dry out quickly.
Keep the unused wrappers covered with their packaging or a slightly damp kitchen towel while you work.
Make Sure the Edges Are Clean
If filling gets between the edges of the wrapper, it can keep the dumpling from sealing properly.
Don't Worry About Perfect Pleats
Your dumplings do not have to look perfect.
A tightly sealed half-moon dumpling tastes just as good as an elaborate pleated one.
Can I Freeze the Dumplings?
Yes!
Dumplings are great for making ahead and freezing.
Arrange the uncooked dumplings in a single layer on a parchment-lined tray or baking sheet.
Freeze until firm, then transfer them to a freezer-safe bag or container.
Freezing them individually first keeps them from sticking together.
How to Cook Frozen Dumplings
There's no need to thaw frozen dumplings first.
You can use the same pan-fry and steam method, but give them a few extra minutes of steaming time.
For chicken dumplings, always make sure the center reaches 165°F.
How to Store Leftover Cooked Dumplings
Store cooked dumplings in an airtight container in the refrigerator for about 3-4 days.
To reheat them, I recommend using a skillet rather than the microwave.
Add a little oil, heat the dumplings until the bottoms start to crisp, then add a splash of water and cover briefly to steam them through.
Remove the lid at the end so the bottoms can crisp again.
Thanks for Cooking with Me!
Thank you again for joining my CocuSocial dumpling class!
I hope you had fun and feel confident making dumplings at home.
If you make them again, I'd love to see how they turn out! You can tag me at @ohsnapletseat on Instagram or TikTok.
You can also find lots more easy Asian recipes here on Oh Snap! Let's Eat!
And if you enjoyed the class, I'd really appreciate it if you left a 5-star review for the class on CocuSocial. Reviews are especially helpful as I continue teaching more classes!
Hope to cook with you again soon! 🥟❤️