If you’re craving a delightfully crispy snack with rich Asian flavors that won’t leave you feeling greasy, this Crispy Baked Asian Dumplings Recipe is just what you need. Imagine golden, crunchy dumplings filled with a juicy blend of pork, shrimp, and vibrant veggies, finished with an irresistible sesame egg wash and served alongside a tangy, spicy dipping sauce that perfectly complements each bite. Baking instead of frying gives you all the texture, flavor, and satisfaction without the mess or extra oil, making it a healthier yet indulgent treat that everyone will love.
Ingredients You’ll Need
These ingredients are simple and essential, each playing a special role in creating the perfect balance of taste, texture, and color in this Crispy Baked Asian Dumplings Recipe. From the fresh, crisp cabbage to the savory mix of pork and shrimp, every element comes together like a delicious symphony in your mouth.
- Ground pork (or chicken, turkey, or plant-based mince): Provides tender, juicy protein that forms the heart of the filling.
- Finely chopped shrimp (optional): Adds a slightly sweet, fresh seafood flavor that lifts the filling.
- Green cabbage, shredded: Delivers vibrant crunch and moisture control in the filling.
- Napa cabbage or bok choy: Enhances the texture and adds subtle leafy freshness (recommended but optional).
- Scallions (green onions), chopped: Brightens the filling with mild onion notes and fresh color.
- Grated carrot: Contributes sweetness and a gorgeous pop of orange hue.
- Cilantro (optional): Adds a fragrant, herbaceous lift that contrasts the savory flavors.
- Garlic and fresh ginger: Bring warm, aromatic spice essential in Asian cooking.
- Soy sauce and oyster sauce (or vegetarian mushroom oyster sauce): Provide deep umami and salty complexity.
- Sesame oil: Imparts that unmistakable nutty aroma and richness.
- Rice vinegar and sugar (or honey): Balance the flavors with tang and gentle sweetness.
- White pepper and sea salt: Season perfectly and enhance all the other tastes.
- Cornstarch or potato starch: Binds and firms the filling for a neat, juicy bite.
- Dumpling wrappers: The delicate canvas that crisps up beautifully in the oven.
- Neutral oil: Helps achieve that golden, crispy finish on the dumplings.
- Egg (or milk/plant milk for vegan): For the glossy, appealing egg wash topping.
- Sesame seeds: Sprinkle on top for extra crunch and a lovely visual touch.
- Ingredients for dipping sauce: Soy sauce, rice vinegar, sesame oil, sugar, chili oil, scallions, ginger, and optional toasted sesame seeds create a lively, addictive dip that completes the dish.
How to Make Crispy Baked Asian Dumplings Recipe
Step 1: Prepare and Squeeze the Cabbage
This step might seem small, but it’s essential. By salting and then squeezing your cabbage, you remove excess moisture that can make your dumplings soggy. This technique ensures the filling stays juicy without watering down the texture, helping your Crispy Baked Asian Dumplings Recipe reach peak crispiness.
Step 2: Mix the Flavor-Packed Filling
Combine your ground meat, chopped shrimp if using, cabbage, scallions, carrot, and cilantro in a large bowl, then add the aromatic garlic and ginger. The mix of savory soy, oyster sauce, and touch of sweetness with sugar balances with pepper, salt, and sesame oil to create a vibrant filling. Mixing in cornstarch binds everything together into a delightfully sticky, cohesive filling that holds beautifully inside the wrappers.
Step 3: Set Up and Wrap Your Dumplings
Creating a comfortable and organized workspace is a game-changer for wrapping dumplings. Keeping the wrappers covered with a damp towel prevents drying out. Using just the right amount of filling, moistened edges, and gentle pleating, you seal each dumpling perfectly. The pleats not only look charming but also seal in the delicious filling, making every bite satisfying. Placing them flat-side down on a parchment-lined tray ensures they hold their shape until baking.
Step 4: Chill or Freeze Before Baking
Chilling the wrapped dumplings firms them up, which helps keep their shape during baking. If you want to save some for later, freezing after they’ve chilled solid is perfect. This way, you can bake crispy dumplings anytime without sacrificing any flavor or texture in your Crispy Baked Asian Dumplings Recipe.
Step 5: Preheat Oven and Prepare Baking Surface
The right oven temperature crisps without burning, usually around 425°F (220°C). Greasing your baking sheet with oil or cooking spray ensures your dumplings won’t stick and helps yield that coveted golden crust.
Step 6: Oil and Arrange the Dumplings
Brushing the dumplings with a mix of neutral and sesame oil coats them evenly so that each dumpling bakes up with a crispy outer shell loaded with flavor. Standing them upright in tight rows promotes heat circulation for an even bake in this Crispy Baked Asian Dumplings Recipe.
Step 7: Egg Wash and Sesame Seeds
Brushing the dumplings with an egg wash and adding sesame seeds gives an irresistible glossy finish and extra crunch. It’s these little touches that make your dumplings look as fantastic as they taste.
Step 8: Bake to Golden Perfection
Baking for 18 to 22 minutes, turning halfway through, creates dumplings that are golden on top with deeply crisp bottoms. For those who crave even more crunch, a final quick oil brush before finishing the bake adds an extra blistered crisp edge that’s pure magic.
Step 9: Prepare the Dipping Sauce
Whisking together soy sauce, rice vinegar, sesame oil, sugar, chili oil, scallions, ginger, and toasted sesame seeds produces a harmonious dip. This sauce is the perfect foil to the rich, crispy dumplings and adds a bright, spicy kick that makes the entire experience unforgettable.
Step 10: Finish and Garnish
Once baked, letting the dumplings rest slightly helps the crust set perfectly. Garnishing with scallions, cilantro, and a touch of chili oil or chili crisp adds freshness and a pop of color, inviting everyone to dig in right away.
How to Serve Crispy Baked Asian Dumplings Recipe
Garnishes
Freshly sliced scallions and cilantro leaves add a burst of green and a gentle bite that contrasts the crispy texture beautifully. A drizzle of chili oil or a dollop of chili crisp provides heat and depth, perfect for those who love a little spice in their bite.
Side Dishes
These dumplings shine as the centerpiece, but pairing them with simple sides like steamed jasmine rice or a crunchy Asian slaw elevates the meal. Light pickled vegetables also add a refreshing tang that balances the richness of the dumplings perfectly.
Creative Ways to Present
For a festive touch, serve your dumplings in a bamboo steamer lined with parchment paper, even though they’re baked, to emphasize the Asian inspiration. Arrange them on a platter with small bowls of dipping sauce for communal sharing, or skewer a few for dumpling kebabs at parties — fun, hand-held, and utterly irresistible!
Make Ahead and Storage
Storing Leftovers
After enjoying your dumplings, store any leftovers in an airtight container in the fridge for up to 2 days. To keep the skins crisp, avoid stacking them tightly; a single layer separated by parchment paper is ideal.
Freezing
Freeze uncooked dumplings on a lined tray until firm, then transfer to a freezer-safe bag or container for up to a month. Bake frozen directly from the freezer, adding a few extra minutes to the cooking time to ensure crispness and heat-through.
Reheating
To bring leftovers back to life, bake them on a parchment-lined tray at 375°F (190°C) for 8–10 minutes, or air-fry at the same temperature for 5–6 minutes. This method re-crisps the edges without drying them out, so every bite tastes fresh and delicious again.
FAQs
Can I make this Crispy Baked Asian Dumplings Recipe vegan?
Absolutely! Swap the meat and shrimp for a plant-based mince or finely chopped mushrooms, and use vegetarian oyster sauce and your favorite plant milk for the egg wash. The flavors will stay vibrant, and the texture remains satisfyingly crispy.
What if I don’t have oyster sauce?
No worries. You can replace oyster sauce with additional soy sauce mixed with a tiny bit of mushroom broth or a vegetarian mushroom oyster sauce for that signature umami depth.
How do I prevent dumplings from sticking to the baking sheet?
Using parchment paper lightly greased with neutral oil is key. Also, brushing oil on the dumplings themselves before baking helps create a golden, non-stick surface.
Can I freeze the dumplings after baking?
It’s best to freeze them uncooked for optimal texture. After baking, freezing can make them soggy on reheating, so enjoy baked dumplings fresh or refrigerate leftover cooked ones for quick reheating.
Is it necessary to chill dumplings before baking?
Chilling helps the dumplings hold their shape and bake evenly, but if you’re short on time, you can bake them immediately. Just be gentle when handling so they don’t lose their form.
Final Thoughts
There’s just something incredibly satisfying about crisp, golden dumplings packed with fresh, bold flavors, and this Crispy Baked Asian Dumplings Recipe delivers all that with ease and plenty of love. Whether you’re cooking for a crowd or indulging in a cozy night of homemade comfort food, these dumplings bring warmth and joy with every bite. Give this recipe a try — your future self and all your guests will thank you!
Print
Crispy Baked Asian Dumplings Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 40–45 dumplings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These Crispy Baked Asian Dumplings combine a flavorful mixture of ground pork, shrimp, and fresh vegetables wrapped in delicate dumpling wrappers and baked to golden, crispy perfection. The dumplings are brushed with a savory oil blend and topped with an egg wash and sesame seeds for extra crunch and visual appeal. Paired with a tangy and spicy dipping sauce, these dumplings make an irresistible appetizer or party snack that is both easy to prepare and healthier than traditional fried versions.
Ingredients
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 to prevent watery filling.
- Make the filling: In a large mixing bowl, combine the 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 becomes slightly sticky and cohesive, about 1–2 minutes. Taste test by cooking a small portion and adjust seasoning if needed.
- Set up for wrapping: Prepare a clean work surface or board. Place dumpling wrappers, a small bowl of water, a parchment-lined baking sheet, and the filling nearby. Keep wrappers covered with a slightly damp towel to prevent drying.
- Fill and fold the dumplings (pleated crescent method): Place one wrapper in your palm. Spoon about 1 to 1 1/2 teaspoons of filling into the center. Dip a fingertip in water and moisten the wrapper’s edges. Fold in half to form a half-moon, pressing out air pockets. Create 4–6 pleats along the top edge, pressing firmly to seal. Pinch edges to reinforce. Place dumplings on the baking sheet flat-side down. Repeat with remaining wrappers and filling.
- Chill the dumplings (optional): Transfer dumplings to the fridge for 20–30 minutes to firm up. For freezing, freeze on trays until solid then store in freezer bags.
- Preheat oven and prepare the baking surface: Preheat oven to 425°F (220°C), or 400°F (205°C) for convection ovens. Line a baking sheet with parchment paper or lightly oiled foil, and lightly oil the surface to prevent sticking.
- Oil and arrange dumplings: Combine 2 tbsp neutral oil with 1 tbsp sesame oil. Brush or toss dumplings lightly with this oil mixture. Arrange upright on the baking sheet in tight rows but not touching.
- Apply egg wash and sesame seeds: Beat 1 egg with 1 tbsp water for egg wash (or plant milk for vegan). Lightly brush dumpling tops and sprinkle sesame seeds for crunch and appeal.
- Bake the dumplings: Place the tray in the oven middle rack. Bake for 10 minutes, then rotate tray. Continue baking 8–10 more minutes until tops are golden and bottoms crisp. For extra crispiness, brush a bit more oil on bottoms and edges in the last 3–4 minutes.
- Prepare the dipping sauce: While baking, combine soy sauce, rice vinegar, sesame oil, sugar or honey, and chili oil in a bowl. Stir until the sugar dissolves, then add scallions, grated ginger, and sesame seeds if desired. Adjust to taste.
- Finish and garnish: Remove dumplings from oven, let rest 2–3 minutes. Transfer to serving platter, garnish with sliced scallions, cilantro, and optional chili oil or crisp. Serve immediately with dipping sauce.
- Reheating instructions: To re-crisp leftovers, bake at 375°F (190°C) on a parchment-lined tray for 8–10 minutes, or air-fry at 375°F (190°C) for 5–6 minutes until hot and crisp.
Notes
- Using a mixture of pork and shrimp adds great texture and flavor, but you can omit shrimp or substitute with other proteins or plant-based mince.
- Removing excess moisture from cabbage is crucial to prevent soggy filling and wrappers.
- Chilling dumplings before baking helps them hold their shape and improves texture.
- Egg wash is optional but helps achieve a shiny golden finish; use a plant-based milk alternative for vegan versions.
- Leftover dumplings can be frozen before baking for convenient future meals.
- Adjust seasoning of the filling after cooking a small test portion to suit your taste.
- For a vegan version, substitute ground plant protein, use vegetarian oyster sauce, and replace egg wash with milk or plant milk.
