Fried dumplings

The Spruce Eats / Ulyana Verbytska

Though referred to as "pan-fried," these dumplings actually go via a two-stage cooking procedure. 1st, they're fried in oil in a sizzling wok and then water is additional the wok is covered, and the dumplings are left to steam for a couple of minutes, resulting in a crispy bottom, soft leading, and tender filling.

This is a traditional recipe like ground pork and greens. Nutritious bok choy and napa cabbage add shade, texture, and taste. These pan-fried dumplings, also known as potstickers, are satisfying as is, but are even tastier when served with a dipping sauce. Another excellent accompaniment is sizzling chili oil or soy sauce combined with freshly chopped ginger or a couple of drops of Asian sesame oil.