Shanghai Pan Fried Dumplings

Shanghai Pan Fried Dumplings

Dumplings (jiǎozi, 饺子) symbolises wealth as the pronunciation of the word jiǎozi shares the same sound with 角子 Jiǎozi an ancient coin.

Serves: 4 | Prep Time: 30 mins | Cook Time: 15 mins | Marinate time: 3 hrs | Cuisine: Chinese


Dumpling wrappers 150g


300g Pork mince

25g Ginger minced

½ Stalk spring onion, finely chopped

30 mL stock or water

2 tbsp Oil

Marinade sauce

½ tsp Lee Kum Kee Premium Soy Sauce

½ tsp Lee Kum Kee Pure Sesame Oil

1 tsp Lee Kum Kee Panda Brand Oyster Sauce

1 tsp Salt

1 tsp Sugar

White pepper to taste

½ tsp Cornstarch

Dipping sauce

2 tbsp Lee Kum Kee Seasoned Soy Sauce for Dumpling

Making the Filling

  1. Mix filling ingredients with the marinade sauce until the sauce is incorporated into the mince.
  2. Cover the mixture and rest in the fridge for 3 hours.

Cooking the Dumplings

  1. Use dumpling wrappers & fill with pork mixture to form a dumpling shape.
  2. Heat fry pan with oil and place all dumplings flat-side down
  3. Add room temperature water to one third of the height of dumpling.
  4. Turn to low heat and cover with lid.
  5. Cook for approximately 10 minutes or until water dries out.
  6. Remove lid and drizzle with oil.
  7. Turn to high heat and cook for further 2 minutes or until bottom side is golden brown and crispy.