Description
These Crispy Baked Asian Dumplings offer a delightful twist on traditional pan-fried or steamed dumplings by baking them to golden perfection. Filled with a savory mixture of ground pork, shrimp, and finely shredded cabbages, seasoned with classic Asian aromatics and sauces, these dumplings deliver a satisfying crunch with tender, juicy filling inside. Accompanied by a tangy, slightly spicy dipping sauce, they make a perfect appetizer or snack with a healthier, less greasy finish.
Ingredients
Scale
For the Dumpling Filling:
- 1/2 lb (225 g) ground pork (or chicken, turkey, or plant-based mince)
- 1/2 lb (225 g) finely chopped shrimp (optional; use more pork if omitting)
- 1 cup finely shredded green cabbage (tightly packed)
- 1/2 cup finely chopped napa cabbage or bok choy (optional but recommended)
- 1/4 cup finely chopped scallions (green onions), white and green parts
- 2 tbsp finely grated carrot
- 2 tbsp finely chopped fresh cilantro (optional)
- 2 cloves garlic, minced
- 1 1/2 tsp fresh ginger, finely grated
- 1 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sugar (or honey)
- 1/2 tsp white pepper (or black pepper)
- 1/2 tsp fine sea salt (adjust to taste)
- 1 1/2 tbsp cornstarch or potato starch
For Assembling:
- 40–45 round dumpling or gyoza wrappers (about 3–3.5 in / 7.5–9 cm diameter)
- Small bowl of water (for sealing wrappers)
- 3 tbsp neutral oil (vegetable, canola, avocado, or grapeseed)
For the Crispy Baked Finish:
- 2 tbsp neutral oil
- 1 tbsp sesame oil
- 1 egg, beaten with 1 tbsp water (for egg wash; use milk or plant milk for vegan)
- 1 tsp sesame seeds (white, black, or mixed)
- Cooking spray or extra oil for greasing the baking sheet
For the Dipping Sauce:
- 3 tbsp soy sauce (or tamari)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1–2 tsp chili oil or chili crisp (to taste)
- 1 tbsp finely chopped scallions
- 1/2 tsp finely grated ginger (optional)
- 1 tsp toasted sesame seeds (optional)
For Garnish:
- 1–2 tbsp finely sliced scallions
- Extra cilantro leaves (optional)
- Extra chili oil or chili crisp (optional)
Instructions
- Prepare the cabbage: Place the shredded green cabbage and napa cabbage (if using) in a bowl. Sprinkle with a pinch of salt, toss, and let sit for 10 minutes to draw out moisture. Then squeeze the cabbage firmly in your hands or in a clean kitchen towel to remove excess water, ensuring the filling does not become watery.
- Make the filling: In a large mixing bowl, combine ground pork, chopped shrimp (if using), squeezed cabbage, scallions, grated carrot, and cilantro. Add minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, white pepper, and salt. Sprinkle in the cornstarch and mix thoroughly with clean hands or a spoon until the mixture is slightly sticky and cohesive, about 1–2 minutes. Taste test by cooking a small amount and adjust seasoning as needed.
- Set up for wrapping: Prepare a clean work surface. Place dumpling wrappers, a small bowl of water, a parchment-lined baking sheet, and filling nearby. Keep wrappers covered with a damp towel to prevent drying.
- Fill and fold dumplings (pleated crescent method): Place one wrapper in your palm. Spoon about 1 to 1 1/2 teaspoons of filling in the center. Moisten the edges with water. Fold in half into a half-moon shape, press out air, then create 4–6 small pleats along the top edge pressing each pleat firmly. Ensure a fully sealed dumpling and place on the baking sheet. Repeat with remaining wrappers and filling.
- Chill the dumplings: Transfer wrapped dumplings to the fridge for 20–30 minutes to firm up. Optional: freeze by placing tray in freezer until solid, then transfer dumplings to a bag or container.
- Preheat oven and prepare baking surface: Preheat oven to 425°F (220°C) or 400°F (205°C) for a fan oven. Line a large baking sheet with parchment paper or lightly oiled foil. Brush or spray with neutral oil.
- Oil and arrange dumplings: Mix 2 tbsp neutral oil with 1 tbsp sesame oil. Lightly brush or toss dumplings in oil mixture. Arrange upright on baking sheet in tight rows but not touching, allowing air circulation.
- Apply egg wash and sesame seeds: Beat egg with water for egg wash (or use milk/plant milk). Lightly brush dumpling tops and sprinkle with sesame seeds for crunch and visual appeal.
- Bake dumplings: Place on middle rack. Bake 10 minutes, then rotate tray. Bake another 8–10 minutes until tops are golden and bottoms deeply crisp. For extra crisp bottoms, brush a bit more oil in last 3–4 minutes and continue baking.
- Prepare dipping sauce: While baking, mix soy sauce, rice vinegar, sesame oil, sugar/honey, and chili oil in a bowl. Stir until sugar dissolves. Add scallions, ginger (if using), and toasted sesame seeds. Adjust flavor as needed.
- Finish and serve: Remove dumplings, rest 2–3 minutes. Transfer to serving plate. Garnish with sliced scallions, cilantro, and optional chili oil. Serve immediately with dipping sauce.
- Reheating instructions: To re-crisp leftovers, place dumplings on a parchment-lined tray and bake at 375°F (190°C) for 8–10 minutes or air-fry at 375°F (190°C) for 5–6 minutes until hot and crisp.
Notes
- Optionally include shrimp in filling or use only ground meat or plant-based mince.
- Removing excess water from cabbage ensures the filling is not soggy.
- Keep wrappers covered with a damp towel to prevent drying while wrapping.
- Chilling dumplings before baking helps them hold shape better during cooking.
- Egg wash adds shine; substitute with plant milk for vegan version.
- Adjust dipping sauce ingredients to suit your taste preferences, adding more chili for heat or vinegar for tang.
- Extra oil brushed during the last minutes of baking adds blistered crispy bottoms.
- Frozen dumplings can be baked directly from frozen but may need slight adjustment in bake time.
- Reheating using oven or air fryer keeps dumplings crispy better than microwave.
