Korean Crispy Pan-Fried Dumplings
Set 12 frozen dumplings flat-side down in 2 tbsp oil over medium heat and leave them alone for 3 to 4 minutes, until the edges of the bases look golden. Pour 120 ml water along the edge of the pan, cover at once, and steam for 5 minutes. Take the lid off and cook over medium-high heat for 2 to 3 minutes, until the sizzling quiets and the pan looks dry.
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Frozen dumplings go into the pan straight from the freezer.
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Once the water and lid go on, the browned bottoms soften for a while, and they crisp up again when the lid comes off and the water cooks away. Serve with soy sauce mixed with vinegar and chili flakes.
Ingredients
Instructions
- 1
Add 2 tablespoons cooking oil to a pan and preheat over medium heat for about 1 minute.
Arrange 12 frozen dumplings flat-side down with small gaps between them so the bottoms brown evenly and do not stick together.
- 2
Cook uncovered for 3 to 4 minutes without moving the dumplings.
Check only when the edges of the bases look golden and smell toasted, because lifting too early can tear the crust before it sets.
- 3
Pour 120 ml water slowly along the edge of the pan, then cover immediately.
Keep your face and hands back from the steam and splatter, since the water hits hot oil as soon as it enters.
- 4
Keep the heat at medium and steam for 5 minutes.
You should hear steady bubbling, and the tops should look moist and slightly swollen, a sign that the frozen filling is heating through.
- 5
Remove the lid and raise the heat to medium-high for 2 to 3 minutes.
Wait until the sizzling becomes quieter and the pan looks dry, which means the remaining moisture has evaporated and the base is crisping again.
- 6
Mix soy sauce, vinegar, sugar, red chili flakes, and chopped green onion for the dipping sauce.
Transfer the dumplings as soon as the bottoms feel firm and crisp, and serve immediately before steam softens the crust.
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