My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)

MY VERSIONQUICK AND EASYMAKE DO WITH LEFTOVER CHICKENLOVING IT

These pan-fried dumplings are golden and crispy on the bottom, tender on top, and juicy inside. Fried dumplings, also known as 煎饺 (jiān jiǎo), are a comforting dish loved across generations. Whether you enjoy them as a snack, appetizer, or main dish, they’re always a crowd-pleaser. Enjoy!

In Taichung, 'Yuan Jin Xiao Liu Dumplings' offers a plate of 10 dumplings for 95 NT. The dumplings are golden and crispy on the outside, with a juicy and flavorful filling. The dough is chewy, and the bottom is not hard. However, waiting in line for this delicacy is a luxury for office workers, so I wanted to figure out how to make this delicious dish at home.

Video recipe link: https://youtu.be/Qsa3YUHHG2cToday we're making crispy pan-fried dumplings (guotie). I bought 1.3 lbs (600 grams) of ground pork with a 70/30 lean-to-fat ratio, which makes about 50 dumplings—just right for a family meal.

Strictly speaking, guotie and potstickers are a bit different, mainly in how they're wrapped and their shape. Guotie are made by folding the dumpling wrapper and pinching it closed, leaving small gaps at both ends, and shaping it into a long, flat form. Potstickers are wrapped into a fully sealed, plump, round shape. The shape of guotie makes it easier to press against the pan for frying, resulting in a crispy, delicious bottom—hence the name "guotie" (which means "pot sticker").Some people also distinguish them by cooking method: guotie are pan-fried and then steamed with a flour-water mixture, while potstickers are cooked with a mix of oil and water. However, these methods are now often mixed, so this distinction isn't always accurate.Tips:If you make a lot, you can freeze the extras and fry them later—they'll taste just as good.Personal note:Homemade guotie are light and not greasy, with hearty filling and a simple method. They're a great choice for hot summer days when you don't feel like eating rice.

the fried dumplings

My pan-fried dumplings aren’t perfect, but making them myself gives me peace of mind! They’re packed with filling, made completely by hand, and the wrappers are chewy and delicious. Although it takes some time, you don’t need to wait for the dough to rise—just knead it once. Shaping each dumpling by hand is a fun way to enjoy cooking in the kitchen!

Easy homemade by me 😊

Comfort food for when I have dumplings leftover from my cream of chicken and dumplings soup. If you're making without the soup, start with just half the dumplings recipe. This makes a great side dish for dinner, but I also just make it as a quick lunch for myself sometimes, too.

Butter add flavour to the dumpling makes it enjoyable alone or with any meal there is