Japanese-Style Pan-Fried Dumplings recipe - ingredients, nutrition and when to eat it
Japanese-style pan-fried dumplings are filled with pork and cabbage, then browned until the bottoms are crisp while the filling stays juicy.
Japanese-style pan-fried dumplings are filled with pork and cabbage, then browned until the bottoms are crisp while the filling stays juicy. They pair well with ramen or salad and make a simple yet satisfying lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 367.5g serving): 556.2 kcal · protein 29.1g · carbohydrate 49.2g · fat 26.8g · sodium 1835.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the cabbage and chives thoroughly so the dumpling wrappers do not tear easily.
Tips: If you add too much filling, the dumplings may open when folded, so use about 1 tablespoon, depending on the wrapper size.
Tips: After placing the dumplings in the pan, leave them undisturbed and cook the bottoms first to create a crisp crust.
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Ingredients (1 serving)
- Ground pork — 80 g
- Cabbage — 70 g
- Dumpling wrappers — 10 pc
- Garlic chives — 20 g
- Green onion — 15 g
- Garlic — 1 tsp
- Ginger — 3 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 1 Tbsp
- Water — 60 ml