Pan Fried Dumplings with Soy Chili Peanut Sauce


  • For the dumplings:
  • 1/2 pound ground pork
  • 2 cloves garlic
  • 3 green onions
  • 1/2 of a 5 oz can of water chestnuts
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon fish sauce
  • 1/8 teaspoon fresh grated ginger
  • 1 egg + 1 tablespoon water
  • Wonton skins (you will need at least 20)
  • For the sauce:
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon Sriracha
  • 1 teaspoon honey
  • 1 tsp peanut butter
  • 1/4 teaspoon rice vinegar


  1. Finely chop your garlic, scallions and water chestnuts.
  2. The more finely you chop everything, the less of a chance there is that it will break through the wonton skin during assembly
  3. Grate your ginger
  4. In a large bowl, combine the pork, garlic, green onions, water chestnuts, soy sauce, sesame oil, hoisin sauce, fish sauce, and ginger
  5. Mix together with your hands until everything is completely combined
  6. To assemble, make an egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl
  7. Lay out your wonton skins and place 1 teaspoon of filling in the center of each one
  8. Using a pastry brush, brush a layer of egg wash along all four edges of the wonton skin
  9. Pull one corner down to the other corner, forming a triangle and, using your fingers, press down along the edges, sealing the dumpling completely
  10. Prepare your steamer and drizzle a little vegetable oil onto it — brush it across the steamer evenly with a pastry brush. Re-do this step every 4-5 batches so the dumplings won’t stick
  11. Steam your dumplings, covered, in batches for 4 minutes each batch (I was only able to steam mine 4 at a time, so that’s what the cooking time calls for)
  12. Set each batch of dumplings aside until they are all completed
  13. Once all your dumplings are steamed, heat a large saute pan over medium/medium-high heat with a little vegetable oil
  14. When your pan is hot, fry your dumplings in batches. It happens VERY fast, so watch the bottom of the dumplings carefully. It took around ten seconds per batch for me with a hot pan. Take them off when the bottoms of the dumplings are golden brown
  15. Place the dumplings in an even layer across a few sheets of paper towels after they have been fried so any excess oil can drain off.
  16. For the sauce, add all the ingredients to a blender and blend until it is completely combined and smooth (I used the smallest cup on a magic bullet)