Crispy Deep Fried Dumplings - Khin's Kitchen Asian Dumplings Recipe (2024)

FAQs

How do you keep fried dumplings crispy? ›

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test. To make sure your pan is at the correct temperature, try the water droplet test.

Deep-fried dumplings (simplified Chinese: 炸饺; traditional Chinese: 炸餃; pinyin: zhà jiǎo; lit.

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

For Crispy Dumplings Use the Classic Steam-Fry

Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely. Using the wrong type of flour: Different types of flour have different protein levels, which can affect the texture of the dumplings.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

Are fried dumplings and potstickers the same thing? ›

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Steam your dumplings first to heat them, and once all the water has evaporated, add some oil and finish cooking them, getting them crispy once again. Alternatively, if you want to make them super crispy, you can air fry your dumplings.

Steamed dumplings are the best option in terms of fat content, with pan fried the next best. “If they do fry it -- like gyoza which are usually lightly fried -- then it puts the fat content up a little,” Austin said. “You want to avoid ones that have been completely deep fried.”

Drain and Cool Properly: After frying, be sure to place your food on a wire rack or paper towel-lined baking sheet. This will help remove excess oil and keep them crisp for longer. Additionally, if you're planning to serve the fried foods later, make sure to cool them in the refrigerator first before reheating.

Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed.

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked).