Pan Fried Dumplings

Serves: 40

The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!

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1 pound ground pork
1 zucchini, shredded
1 carrot, peeled and shredded
1 cup shredded napa cabbage
2 large eggs, lightly beaten
2 cloves garlic, minced
2 green onions, thinly sliced
3 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 tablespoon mirin
1 teaspoon sugar
kosher salt and freshly ground black pepper, to taste
40 won ton wrappers
2 tablespoons vegetable oil, or more, as needed


In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*

Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.

Serve immediately.


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