23 Delicious Chinese Fried Dumpling Recipes Everyone Loves

Let’s face it, who can resist the crispy, golden allure of Chinese fried dumplings? Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 23 delicious recipes are your ticket to dumpling heaven. From classic pork to innovative veggie twists, there’s a flavor for every palate. So, grab your apron, and let’s dive into the world of irresistible fried dumplings that everyone will love!

Classic Pork and Chive Fried Dumplings

Having grown up in a household where dumplings were a Sunday staple, I’ve always had a soft spot for the classic pork and chive fried dumplings. There’s something incredibly comforting about the crispy bottom paired with the juicy, flavorful filling that takes me right back to my childhood kitchen.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Ground pork – 1 lb
• Chives – ½ cup, finely chopped
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour and water until a dough forms. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, combine ground pork, chives, soy sauce, sesame oil, and salt in a bowl. Mix well until the filling is cohesive.
3. Divide the dough into 24 pieces. Roll each piece into a thin circle about 3 inches in diameter.
4. Place a tablespoon of filling in the center of each dough circle. Fold and pleat the edges to seal the dumpling.
5. Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. Add ½ cup water to the skillet, cover immediately, and steam for 8-10 minutes until the water evaporates.
7. Uncover and cook for another 2 minutes to crisp up the bottoms again. Serve hot.

Crispy on the outside and bursting with savory pork and fresh chives on the inside, these dumplings are a hit every time. Try serving them with a side of spicy chili oil for an extra kick that complements the flavors beautifully.

Crispy Vegetable Fried Dumplings

Today, I stumbled upon a craving that took me back to my grandma’s kitchen—crispy vegetable fried dumplings. There’s something about the golden crunch and the burst of flavors that makes these dumplings a comfort food favorite in my book.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp
• Mixed vegetables (carrots, cabbage, green onions) – 1 cup, finely chopped

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: The dough should be firm but pliable; adjust water or flour as needed.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, heat 1 tbsp of vegetable oil in a pan over medium heat. Add the chopped vegetables and sauté for 5 minutes until soft. Let the mixture cool.
4. Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
5. Place a spoonful of the vegetable mixture in the center of each circle. Fold the dough over the filling and press the edges to seal. Tip: Use a bit of water on the edges to help them stick together.
6. Heat the remaining vegetable oil in a large pan over medium-high heat. Fry the dumplings in batches for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Serve hot with your favorite dipping sauce.

Unbelievably crispy on the outside and tender on the inside, these dumplings are a delightful contrast of textures. Try serving them with a spicy soy sauce dip for an extra kick that complements the savory filling perfectly.

Spicy Szechuan Fried Dumplings

Yesterday, I found myself craving something with a kick, something that would wake up my taste buds and transport me straight to the streets of Chengdu. That’s when I decided to whip up these Spicy Szechuan Fried Dumplings, a dish that’s as fun to make as it is to eat.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Ground pork – 1 lb
• Szechuan peppercorns – 1 tbsp
• Chili oil – 2 tbsp
• Soy sauce – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, mix flour and water until a dough forms. Knead for 5 minutes until smooth, then let rest for 30 minutes covered with a damp cloth. Tip: The dough should be soft but not sticky.
2. While the dough rests, combine ground pork, Szechuan peppercorns, chili oil, soy sauce, and salt in a bowl. Mix well until the mixture is homogenous.
3. Roll the dough into a long rope and cut into 20 equal pieces. Roll each piece into a thin circle about 3 inches in diameter.
4. Place a teaspoon of the pork mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal. Tip: Make sure the edges are sealed tightly to prevent filling from leaking during frying.
5. Heat a large pan over medium heat and add enough oil to cover the bottom. Fry the dumplings in batches for 2-3 minutes on each side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Serve hot with extra chili oil on the side for dipping.

Now, these dumplings are not just about the heat; the Szechuan peppercorns add a unique numbing sensation that makes each bite an adventure. Perfect for sharing, or not—I won’t judge if you keep them all to yourself.

Juicy Beef and Onion Fried Dumplings

After a long day of work, there’s nothing more comforting than the sizzle of dumplings hitting a hot pan. I remember my first attempt at making these Juicy Beef and Onion Fried Dumplings was a bit of a disaster, but now, they’re a staple in my kitchen. Let me share with you how to make them perfectly every time.

Ingredients

• Ground beef – 1 lb
• Onion – 1, finely chopped
• Flour – 2 cups
• Water – ¾ cup
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix the ground beef and chopped onion until well combined. Tip: For extra juiciness, let the mixture sit for 10 minutes before using.
2. Combine flour and salt in another bowl, gradually add water, and knead into a smooth dough. Cover and let it rest for 20 minutes.
3. Divide the dough into small pieces, roll each into a thin circle. Tip: Keep unused dough covered to prevent drying.
4. Place a spoonful of the beef mixture in the center of each dough circle, fold and seal the edges tightly.
5. Heat vegetable oil in a pan over medium heat. Fry the dumplings in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Serve hot. The dumplings are best enjoyed with a side of soy sauce or your favorite dipping sauce.

Golden and crispy on the outside, these dumplings are bursting with flavor inside. Try serving them on a bed of fresh greens for a beautiful contrast, or simply enjoy them straight from the pan—they’re that good.

Shrimp and Cabbage Fried Dumplings

Finally, a dish that brings the comfort of home cooking with a twist of adventure—Shrimp and Cabbage Fried Dumplings. I remember the first time I tried making these; the kitchen was a mess, but the outcome was absolutely worth it. Now, it’s a staple in my household, especially when I want to impress guests or treat myself to something special.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Shrimp – ½ lb, peeled and deveined
• Cabbage – 1 cup, finely chopped
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour and water until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let it rest for 30 minutes.
3. While the dough rests, chop the shrimp into small pieces and mix with cabbage and salt in a bowl.
4. Divide the dough into 12 equal pieces. Roll each piece into a thin circle on a floured surface.
5. Place a spoonful of the shrimp and cabbage mixture in the center of each dough circle. Tip: Don’t overfill to prevent bursting during cooking.
6. Fold the dough over the filling and press the edges to seal. Tip: Use a little water on the edges if they’re not sticking.
7. Heat vegetable oil in a pan over medium heat (350°F). Fry the dumplings in batches until golden brown, about 3 minutes per side.

Nothing beats the crispy exterior giving way to the juicy, flavorful filling of these dumplings. Serve them with a side of soy sauce mixed with a dash of vinegar for an extra kick, or enjoy them as is for a simple yet satisfying meal.

Savory Chicken and Mushroom Fried Dumplings

Finally, a dish that brings the comfort of home cooking with a twist of adventure—Savory Chicken and Mushroom Fried Dumplings. I remember the first time I tried making these; the kitchen was a mess, but the result was utterly rewarding. Now, it’s my go-to recipe for impressing guests or treating myself on a lazy Sunday.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Salt – ½ tsp
• Ground chicken – 1 lb
• Mushrooms – 1 cup, finely chopped
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour and water to form a dough. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth for easier handling.
2. While the dough rests, combine ground chicken, mushrooms, soy sauce, and salt in a bowl. Mix well.
3. Roll the dough into a long rope and cut into 24 equal pieces. Roll each piece into a thin circle. Tip: Keep unused dough covered to prevent drying.
4. Place a spoonful of the chicken mixture in the center of each dough circle. Fold and seal the edges tightly. Tip: Use a bit of water on the edges to help seal if needed.
5. Heat vegetable oil in a pan over medium heat. Fry dumplings in batches until golden brown, about 3-4 minutes per side. Ensure the internal temperature reaches 165°F for safety.

Last but not least, these dumplings are a delight with their crispy exterior and juicy, flavorful filling. Serve them with a side of spicy dipping sauce or over a bed of steamed greens for a complete meal.

Sweet and Sour Fried Dumplings

Yesterday, I stumbled upon a recipe that brought back memories of my first attempt at making dumplings. It was a disaster, but these Sweet and Sour Fried Dumplings are foolproof and utterly delicious. Perfect for a cozy night in or impressing guests, they’re a game-changer.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp
• Vinegar – 1 tbsp
• Sugar – 1 tbsp

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Roll the dough into a thin sheet, about 1/8 inch thick. Cut into small circles using a cookie cutter or glass.
4. Heat vegetable oil in a pan over medium heat (350°F). Fry the dumplings in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a small bowl, mix vinegar and sugar until the sugar dissolves. Drizzle over the fried dumplings before serving. Tip: For extra flavor, add a pinch of red pepper flakes to the sauce.

Just out of the pan, these dumplings are crispy on the outside with a tender bite inside. The sweet and sour sauce adds a tangy kick that’s irresistible. Serve them with a side of steamed veggies for a complete meal.

Garlicky Green Bean Fried Dumplings

Finally, a dish that combines the crunch of green beans with the savory punch of garlic, all wrapped up in a crispy dumpling shell. I stumbled upon this recipe during a late-night fridge raid, and it’s been a staple in my kitchen ever since.

Ingredients

• Green beans – 1 cup, chopped
• Garlic – 3 cloves, minced
• Flour – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a bowl, mix flour and water to form a dough. Let it rest for 10 minutes. Tip: The dough should be soft but not sticky.
2. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until golden, about 1 minute.
3. Add chopped green beans to the pan. Cook for 3 minutes, stirring occasionally. Tip: The beans should be bright green and slightly tender.
4. Roll out the dough on a floured surface to 1/8 inch thickness. Cut into 4-inch circles.
5. Place a spoonful of the green bean mixture in the center of each circle. Fold the dough over and seal the edges. Tip: Use a bit of water to help seal if necessary.
6. Heat 1 tbsp of vegetable oil in a pan over medium heat. Fry the dumplings for 2-3 minutes on each side, until golden brown.

Enjoy these dumplings hot, with their crispy exterior giving way to a garlicky, green bean-filled center. They’re perfect dipped in a little soy sauce or served alongside a fresh salad for a light meal.

Lamb and Coriander Fried Dumplings

Finally, a dish that brings back memories of my first attempt at making dumplings—a messy yet rewarding experience. These Lamb and Coriander Fried Dumplings are my go-to for a quick, flavorful meal that never fails to impress.

Ingredients

• Ground lamb – 1 lb
• Fresh coriander – ½ cup, chopped
• Dumpling wrappers – 20 pieces
• Soy sauce – 2 tbsp
• Vegetable oil – 3 tbsp
• Water – ¼ cup

Instructions

1. In a bowl, mix ground lamb, chopped coriander, and soy sauce until well combined.
2. Place a small spoonful of the lamb mixture in the center of each dumpling wrapper.
3. Wet the edges of the wrapper with water, then fold and seal tightly to form dumplings.
4. Heat vegetable oil in a large pan over medium-high heat (350°F).
5. Arrange dumplings in the pan, ensuring they don’t touch, and fry until the bottoms are golden brown, about 2-3 minutes.
6. Pour ¼ cup of water into the pan, cover immediately, and steam for 5 minutes.
7. Remove the lid and continue cooking until all water has evaporated and dumplings are crispy.

My secret tip? Let them sit for a minute after cooking—the bottoms get extra crispy. These dumplings are a perfect blend of juicy lamb and fresh coriander, with a satisfying crunch. Serve them with a side of spicy dipping sauce for an extra kick.

Tofu and Spinach Fried Dumplings

Remember those lazy Sunday afternoons when you just want something delicious without spending hours in the kitchen? That’s exactly how I felt when I first whipped up these Tofu and Spinach Fried Dumplings. They’re a perfect blend of crispy and tender, with a filling that’s both hearty and light.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Tofu – 1 cup, crumbled
• Spinach – 2 cups, chopped
• Soy sauce – 1 tbsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, mix flour and water until a dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest for 10 minutes to make it easier to roll.
2. While the dough rests, heat 1 tbsp oil in a pan over medium heat. Add crumbled tofu and chopped spinach, sautéing for 5 minutes until spinach wilts. Stir in soy sauce, then remove from heat.
3. Divide the dough into 12 equal pieces. Roll each piece into a thin circle on a floured surface.
4. Place 1 tbsp of the tofu-spinach mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal.
5. Heat the remaining 1 tbsp oil in a pan over medium-high heat. Fry the dumplings for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Serve hot. Tip: A dipping sauce made of soy sauce and a splash of vinegar elevates the flavors.

Light and crispy on the outside, these dumplings reveal a savory, soft filling that’s surprisingly satisfying. Try serving them with a side of pickled vegetables for an extra crunch.

Five-Spice Duck Fried Dumplings

Waking up to the aroma of five-spice powder wafting through my kitchen is my idea of a perfect morning. It reminds me of the time I stumbled upon this recipe during a chilly autumn visit to a tiny diner in Portland, where the chef shared his secret to the crispiest dumplings.

Ingredients

• Duck breast – 1 lb
• Five-spice powder – 1 tbsp
• Flour – 2 cups
• Water – ¾ cup
• Salt – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Dice the duck breast into small pieces, then mix with five-spice powder and salt in a bowl. Let it marinate for 30 minutes at room temperature.
2. Combine flour and water in a large bowl to form a dough. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 20 minutes.
3. Roll the dough into a thin sheet on a floured surface, then cut into 3-inch circles. Tip: Use a glass if you don’t have a cookie cutter.
4. Place a teaspoon of the duck mixture in the center of each circle, fold over, and press edges to seal. Tip: Dab water on the edges for a better seal.
5. Heat vegetable oil in a pan over medium-high heat (350°F). Fry dumplings in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Serve hot with a side of soy sauce or hoisin for dipping.

Golden and crispy on the outside, these dumplings reveal a juicy, aromatic filling that’s bursting with flavor. Try serving them on a bed of shredded cabbage for an extra crunch that contrasts beautifully with the tender duck.

Kimchi and Pork Fried Dumplings

Nothing beats the comfort of biting into a crispy, juicy dumpling, especially when it’s packed with the bold flavors of kimchi and pork. I remember the first time I tried making these at home; the kitchen was a mess, but the result was so worth it. Now, it’s a staple in my freezer for those lazy dinner nights.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Salt – ½ tsp
• Ground pork – 1 lb
• Kimchi – 1 cup, chopped
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, combine ground pork, chopped kimchi, soy sauce, and sesame oil in a bowl. Mix well.
4. Divide the dough into 24 pieces. Roll each piece into a 3-inch circle.
5. Place 1 tbsp of the pork mixture in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Tip: Wetting the edges with a little water helps them stick together better.
6. Heat vegetable oil in a large skillet over medium-high heat. Add dumplings in a single layer, not touching. Cook for 2-3 minutes until bottoms are golden brown.
7. Add ¼ cup water to the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes. Tip: Listen for a sizzling sound; that’s your cue to uncover and let the dumplings crisp up again for 1-2 minutes.
8. Remove dumplings from the skillet and serve hot.

Absolutely delightful, these dumplings offer a perfect crunch with every bite, revealing a savory, slightly spicy filling. Try serving them with a side of extra kimchi for an added kick or dip them in a mixture of soy sauce and vinegar for a tangy contrast.

Curry Flavored Fried Dumplings

Back when I first stumbled upon the idea of curry flavored fried dumplings, I was skeptical but curious. Now, they’re a staple in my kitchen, especially when I crave something crispy, spicy, and utterly comforting.

Ingredients

• Flour – 1 cup
• Water – ½ cup
• Curry powder – 1 tbsp
• Salt – ½ tsp
• Vegetable oil – 2 cups

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: The dough should be firm but pliable; adjust water or flour as needed.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. Divide the dough into 12 equal pieces. Roll each piece into a thin circle, about 4 inches in diameter. Tip: Keep unused dough covered to prevent drying.
4. Sprinkle each circle with a pinch of curry powder. Fold the dough over to form a half-moon shape and press edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry dumplings in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Remember, the key to perfect dumplings is not overcrowding the fryer. These curry flavored fried dumplings are best served hot, with their crispy exterior giving way to a fragrant, spicy interior. Try dipping them in a cool yogurt sauce to balance the heat.

Black Pepper Beef Fried Dumplings

My kitchen was filled with the irresistible aroma of sizzling beef and black pepper last weekend, reminding me why these Black Pepper Beef Fried Dumplings have become a staple in my home. They’re the perfect blend of spicy, savory, and slightly crispy, making them impossible to resist.

Ingredients

• Ground beef – 1 lb
• Black pepper – 1 tbsp
• Soy sauce – 2 tbsp
• Dumpling wrappers – 20 pieces
• Vegetable oil – 2 tbsp
• Water – 1/4 cup

Instructions

1. In a bowl, mix the ground beef, black pepper, and soy sauce until well combined. Tip: For extra flavor, let the mixture marinate for 10 minutes.
2. Place a small amount of the beef mixture in the center of each dumpling wrapper.
3. Wet the edges of the wrapper with water, then fold and seal tightly. Tip: Ensure no air is trapped inside to prevent bursting while frying.
4. Heat vegetable oil in a pan over medium heat (350°F).
5. Fry the dumplings in batches until the bottoms are golden brown, about 2-3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Add 1/4 cup of water to the pan, cover immediately, and steam for 5 minutes or until the water evaporates.
7. Uncover and fry for another minute to crisp up the bottoms.

Out of the pan, these dumplings boast a juicy interior with a peppery kick, encased in a delightfully crispy shell. Serve them with a side of soy sauce for dipping, or get creative by pairing with a spicy mayo for an extra flavor boost.

Egg and Scallion Fried Dumplings

Every time I whip up these Egg and Scallion Fried Dumplings, I’m reminded of lazy Sunday mornings when my grandma would make them from scratch. There’s something incredibly satisfying about the crispy edges and the soft, flavorful filling that just makes my day.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Scallions – ¼ cup, chopped
• Salt – ½ tsp
• Vegetable oil – 2 tbsp
• Water – ½ cup

Instructions

1. In a large bowl, mix flour and water until a dough forms. Tip: The dough should be smooth and not sticky. If it is, add a little more flour.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
3. While the dough rests, beat the eggs in a bowl, then stir in the chopped scallions and salt.
4. Heat 1 tbsp of vegetable oil in a pan over medium heat (350°F) and pour in the egg mixture. Cook until set, about 2 minutes, then flip and cook for another minute. Remove and chop into small pieces.
5. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 4 inches in diameter.
6. Place a spoonful of the egg mixture in the center of each dough circle. Fold the dough over the filling and press the edges to seal. Tip: Use a little water on the edges to help them stick together.
7. Heat the remaining 1 tbsp of oil in the pan over medium heat. Fry the dumplings until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.

Golden and crispy on the outside with a soft, savory filling, these dumplings are perfect with a side of soy sauce or your favorite dipping sauce. I love serving them with a sprinkle of extra scallions on top for an added crunch.

Lobster and Chive Fried Dumplings

How many times have I found myself standing in the kitchen, craving something that’s both luxurious and comforting? That’s exactly where the idea for these lobster and chive fried dumplings came from—a little indulgence that feels like a hug on a plate.

Ingredients

• Lobster meat – 1 cup
• Chives – ¼ cup, finely chopped
• Flour – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a bowl, mix lobster meat and chives gently to avoid breaking the lobster into too small pieces.
2. Combine flour and salt in another bowl, then slowly add water, stirring until a dough forms. Tip: The dough should be soft but not sticky; adjust water or flour as needed.
3. Divide the dough into 12 equal pieces, rolling each into a thin circle on a floured surface.
4. Place a teaspoon of the lobster mixture in the center of each dough circle, then fold and seal the edges tightly. Tip: Use a bit of water on the edges to help them stick together if needed.
5. Heat vegetable oil in a pan over medium heat (350°F) and fry dumplings in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure each dumpling gets crispy.
6. Serve hot with your favorite dipping sauce.

Just imagine biting into these dumplings—the crispy exterior gives way to the succulent, flavorful lobster inside, with the chives adding a fresh kick. They’re perfect as an appetizer or even a main dish when you’re feeling fancy.

Peanut Butter and Jelly Fried Dumplings

Sometimes, the best culinary creations come from the simplest childhood memories. That’s exactly what happened when I decided to give the classic peanut butter and jelly sandwich a delicious twist by turning it into fried dumplings. Trust me, it’s as fun to make as it is to eat!

Ingredients

• Flour – 1 cup
• Peanut butter – ½ cup
• Jelly – ¼ cup
• Water – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix the flour and water until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Roll the dough into a thin sheet on a floured surface, then cut into 4-inch circles.
3. Spread 1 tablespoon of peanut butter and 1 teaspoon of jelly in the center of each circle.
4. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
5. Heat the vegetable oil in a pan over medium heat (350°F) and fry the dumplings for 2-3 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.

Vibrant and crispy on the outside with a gooey, sweet center, these dumplings are a playful take on a beloved classic. Serve them with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.

Cheesy Corn Fried Dumplings

Zesty flavors and a crispy texture make these Cheesy Corn Fried Dumplings a must-try for anyone who loves a quick, delicious snack. I stumbled upon this recipe during a lazy Sunday when I was craving something cheesy and crunchy, and now it’s a staple in my kitchen.

Ingredients

• Corn – 1 cup
• Flour – 1 cup
• Cheese – ½ cup, shredded
• Salt – ½ tsp.
• Oil – 2 tbsp
• Water – ½ cup

Instructions

1. In a mixing bowl, combine 1 cup of corn, 1 cup of flour, ½ cup of shredded cheese, and ½ tsp. of salt.
2. Gradually add ½ cup of water to the mixture, stirring until a thick batter forms. Tip: The batter should be thick enough to hold its shape when dropped into oil.
3. Heat 2 tbsp of oil in a frying pan over medium heat (350°F).
4. Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon. Tip: Ensure the oil is hot enough by dropping a small amount of batter in; if it sizzles immediately, it’s ready.
5. Fry each dumpling for 2-3 minutes on each side or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Remove the dumplings from the oil and drain on paper towels to remove excess oil.

Kick back and enjoy these dumplings with their irresistible cheesy center and crispy exterior. They’re perfect as is, or try dipping them in your favorite sauce for an extra flavor boost.

Bacon and Egg Fried Dumplings

Mornings in my house are a hustle, but nothing slows us down like the aroma of bacon sizzling alongside eggs. That’s how these Bacon and Egg Fried Dumplings came to be—a quick, savory twist on breakfast that’s now a family favorite.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Bacon – 4 strips
• Water – ¼ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Chop the bacon into small pieces.
2. Heat a pan over medium heat and cook the bacon until crispy, about 5 minutes. Tip: Save the bacon grease for extra flavor in other dishes.
3. Beat the eggs in a bowl, then scramble them in the same pan with the bacon, cooking for 2 minutes until just set.
4. Mix flour, water, and salt in a bowl to form a dough. Tip: The dough should be pliable but not sticky; add a little more flour if needed.
5. Divide the dough into 8 pieces and roll each into a circle.
6. Place a spoonful of the bacon and egg mixture in the center of each dough circle.
7. Fold the dough over the filling and press the edges to seal. Tip: Use a bit of water on the edges to help them stick together better.
8. Heat vegetable oil in a pan over medium-high heat and fry the dumplings until golden brown, about 3 minutes per side.

Nothing beats the crispy exterior giving way to the soft, flavorful filling inside. Serve these dumplings with a drizzle of maple syrup for a sweet and savory kick that’ll make any morning special.

Mapo Tofu Fried Dumplings

Fusion food has always been my guilty pleasure, and combining the fiery flavors of Mapo Tofu with the comforting embrace of fried dumplings was a no-brainer for me. It’s a dish that brings together the best of both worlds, and trust me, once you try it, there’s no going back.

Ingredients

• Ground pork – 1 cup
• Firm tofu – 1 block, drained
• Dumpling wrappers – 20
• Soy sauce – 2 tbsp
• Chili oil – 1 tbsp
• Green onions – 2, finely chopped
• Garlic – 2 cloves, minced
• Vegetable oil – for frying

Instructions

1. In a bowl, mix ground pork, crumbled tofu, soy sauce, chili oil, green onions, and garlic until well combined.
2. Place a small spoonful of the mixture in the center of each dumpling wrapper.
3. Wet the edges of the wrapper with water, fold over, and press to seal, creating a half-moon shape.
4. Heat vegetable oil in a pan over medium-high heat (350°F) until shimmering.
5. Fry dumplings in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
6. Remove dumplings and drain on paper towels to remove excess oil.

These Mapo Tofu Fried Dumplings are a delightful contrast of textures—crispy on the outside, tender and spicy on the inside. Try serving them with a side of extra chili oil for dipping, or atop a bed of steamed rice to soak up all the delicious flavors.

Sweet Potato and Kale Fried Dumplings

Every time I stumble upon sweet potatoes at the farmers’ market, I can’t help but think of the endless possibilities they bring to the table. This time, I decided to pair them with kale for a twist on traditional fried dumplings, creating a dish that’s as nutritious as it is delicious. It’s a recipe that reminds me of cozy weekend cooking sessions, where experimenting with flavors leads to the most satisfying meals.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Kale – 1 cup, finely chopped
• Flour – 1 cup
• Water – ¼ cup
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, combine mashed sweet potatoes, chopped kale, and salt. Mix until evenly distributed.
2. Gradually add flour to the mixture, stirring continuously to form a dough. If the dough feels too dry, add water one tablespoon at a time until it comes together.
3. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a dumpling shape about ¼ inch thick.
4. Heat oil in a non-stick skillet over medium heat (350°F). Carefully place dumplings in the skillet, ensuring they don’t touch.
5. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer cooked dumplings to a paper towel-lined plate to drain excess oil. Tip: Keep them warm in a low oven if frying in batches.
7. Serve immediately. Tip: A drizzle of honey or a sprinkle of sesame seeds can add an extra layer of flavor.

After all the frying, these dumplings come out with a crispy exterior that gives way to a soft, flavorful center. The combination of sweet potatoes and kale offers a delightful contrast in both taste and texture. Try serving them with a spicy dipping sauce to really make the flavors pop.

Chocolate Hazelnut Fried Dumplings

Never have I stumbled upon a more delightful accident in my kitchen than these Chocolate Hazelnut Fried Dumplings. It all started when I was craving something sweet and had some leftover dumpling wrappers staring back at me from the fridge. What ensued was a crispy, gooey, nutty revelation that’s now a staple in my dessert repertoire.

Ingredients

• Dumpling wrappers – 10
• Chocolate hazelnut spread – ½ cup
• Vegetable oil – 2 cups
• Powdered sugar – 2 tbsp

Instructions

1. Lay out a dumpling wrapper on a clean, dry surface.
2. Place 1 teaspoon of chocolate hazelnut spread in the center of the wrapper. Tip: Avoid overfilling to prevent leaks during frying.
3. Dip your finger in water and run it around the edge of the wrapper to moisten.
4. Fold the wrapper over the filling to form a half-moon shape, pressing the edges firmly to seal. Tip: Ensure the edges are well-sealed to keep the filling inside.
5. Heat vegetable oil in a deep pan to 350°F over medium heat. Tip: Use a candy thermometer to monitor the oil temperature for perfect frying.
6. Carefully add the dumplings to the hot oil in batches, frying for 2-3 minutes until golden brown and crispy.
7. Remove the dumplings with a slotted spoon and drain on paper towels.
8. Sprinkle with powdered sugar while still warm.

Rich in flavor with a contrast of textures, these dumplings are a dream. The crispy exterior gives way to a molten chocolate hazelnut center that’s utterly irresistible. Serve them with a scoop of vanilla ice cream for an extra indulgent treat.

Matcha Red Bean Fried Dumplings

Waking up to the aroma of matcha always puts me in a good mood, especially when it’s paired with the sweet, comforting taste of red bean paste. That’s why I couldn’t resist sharing my take on Matcha Red Bean Fried Dumplings, a dish that combines my love for traditional flavors with a crispy, golden twist.

Ingredients

• Flour – 1 cup
• Matcha powder – 1 tbsp
• Water – ½ cup
• Red bean paste – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. In a mixing bowl, combine flour and matcha powder until evenly mixed.
2. Gradually add water to the dry ingredients, kneading until a smooth dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Divide the dough into 8 equal pieces, rolling each into a ball.
4. Flatten each ball with a rolling pin into a 3-inch diameter circle.
5. Place 1 tsp of red bean paste in the center of each circle, folding the dough over to encase the filling, then pinch the edges to seal.
6. Heat vegetable oil in a pan over medium heat (350°F). Tip: Test the oil temperature by dropping a small piece of dough in; if it sizzles, it’s ready.
7. Fry the dumplings in batches for 2-3 minutes on each side or until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
8. Remove dumplings from the pan and drain on paper towels.

Enjoy these dumplings warm, where the crisp exterior gives way to a soft, chewy center, with the matcha’s earthiness perfectly balancing the red bean’s sweetness. For an extra touch, serve with a dusting of powdered sugar or a side of vanilla ice cream.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 23 Chinese fried dumpling recipes is a treasure trove of flavors waiting to elevate your home cooking. Whether you’re a dumpling newbie or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes stole your heart—drop us a comment below. Loved this collection? Pin it to share the dumpling love with fellow foodies!