If you’ve ever wanted to master dumplings at home with a delightful twist, then this Crispy Baked Asian Dumplings Recipe is your new best friend in the kitchen. Combining the juicy, savory filling of ground pork and shrimp with the satisfying crunch of a perfectly baked wrapper, these dumplings offer all the flavors and textures you crave without the fuss of frying. The result is a healthier, incredibly tasty dish you can share with family or friends, embodying the essence of Asian comfort food in every bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential to crafting the perfect Crispy Baked Asian Dumplings Recipe. Each element brings harmony to the filling’s moisture, the wrappers’ crispness, and the dipping sauce’s flavor balance.
- Ground pork (or chicken, turkey, or plant-based mince): The protein-packed heart of the filling, offering juicy richness.
- Chopped shrimp (optional): Adds a delicate, sweet seafood note that complements the pork beautifully.
- Green cabbage and napa cabbage or bok choy: Brings a refreshing crunch and subtle freshness.
- Scallions: Provide a mild onion flavor and vibrant green color to brighten the filling.
- Carrot: Adds a subtle sweetness and splash of orange for visual appeal.
- Cilantro (optional): Offers a fragrant, herbaceous lift that enlivens every bite.
- Garlic and fresh ginger: The dynamic duo for that unmistakable Asian flavor punch.
- Soy sauce, oyster sauce, sesame oil, rice vinegar, sugar: These seasonings create a perfect balance of salty, umami, nutty, tangy, and sweet notes.
- White pepper and sea salt: Enhance the seasoning delicately to keep the filling flavorful but not overpowering.
- Cornstarch or potato starch: Helps bind the filling, ensuring it’s cohesive and easy to wrap without being watery.
- Dumpling wrappers: The canvas for your filling; round wrappers are perfect for folding and crisping.
- Neutral oil and sesame oil: Essential for brushing the dumplings to achieve that irresistible golden, crispy exterior.
- Egg wash (or milk/plant milk for vegan): Adds a glossy, beautiful finish and helps sesame seeds adhere.
- Sesame seeds: For a final nutty crunch and irresistible look.
- Dipping sauce ingredients: Soy sauce, rice vinegar, sesame oil, sugar, chili oil, scallions, ginger, sesame seeds combine to create a tangy, spicy condiment to elevate each bite.
How to Make Crispy Baked Asian Dumplings Recipe
Step 1: Prepare the Cabbage
Start by shredding your green cabbage and napa cabbage if using. Toss this with a pinch of salt and let it sit to draw out excess moisture. This step is critical to avoid soggy filling later on. Then, squeeze the cabbage tightly in your hands or wrap it in a kitchen towel to remove as much liquid as possible. This will keep the filling perfectly juicy but not wet.
Step 2: Make the Filling
In a large bowl, combine the ground pork, chopped shrimp (if you’re using it), the squeezed cabbage, scallions, grated carrot, and cilantro. Add minced garlic, fresh grated ginger, soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, white pepper, and salt for that perfect blend of savory and slightly sweet. Finally, sprinkle the cornstarch over the mix and stir well until the filling feels sticky and cohesive—this makes wrapping easier and ensures the filling holds its shape as it cooks.
Step 3: Taste and Adjust
Take a small spoonful of the filling and cook it in a skillet or microwave until fully cooked. Taste it to check if the seasoning needs a little boost—maybe a pinch more soy sauce or salt. Adjust accordingly to your taste before filling the wrappers.
Step 4: Wrap the Dumplings
Prepare your workspace with dumpling wrappers laid out, a bowl of water for sealing, and a lined baking sheet. Keep wrappers covered with a damp towel to prevent drying out. Spoon about 1 to 1 1/2 teaspoons of filling onto each wrapper, wet the edges with water, fold in half, and pleat the edges to seal firmly. Aim for 4 to 6 pleats to get that classic look and secure closure.
Step 5: Chill or Freeze the Dumplings
Once all dumplings are wrapped, placing them in the fridge for 20–30 minutes helps them firm up, making them easier to handle and bake. If freezing, pop them on a tray until solid, then transfer to a freezer-safe container.
Step 6: Prepare to Bake
Preheat your oven to 425°F (220°C), or 400°F (205°C) for convection ovens. Line a baking sheet with parchment paper and lightly oil it to prevent sticking and encourage crispness.
Step 7: Oil and Arrange
Mix neutral oil with sesame oil and brush the bottoms and sides of each dumpling. Arrange them upright on the prepared sheet, close but not touching to allow air circulation for even baking.
Step 8: Egg Wash and Sesame Seeds
Brush the tops gently with beaten egg wash (or plant milk), then sprinkle sesame seeds evenly. This step gives your dumplings a stunning golden sheen and pleasant texture.
Step 9: Bake Until Crispy and Golden
Bake in the oven for about 18–22 minutes. Rotate your tray halfway for even color. The bottoms should be crisp and golden while the tops become beautifully browned. For an extra crispy edge, brush a bit more oil on the sides and bottoms in the last few minutes of baking and return to the oven.
Step 10: Prepare the Dipping Sauce
While baking, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili oil. Stir in scallions, grated ginger, and toasted sesame seeds if you like. This tangy, spicy sauce complements the rich dumplings perfectly.
How to Serve Crispy Baked Asian Dumplings Recipe
Garnishes
Fresh scallions sliced thinly and a few bright cilantro leaves add freshness and color contrast that brighten the plate. A drizzle of chili oil or a dollop of chili crisp offers a kick if you love heat.
Side Dishes
These dumplings pair wonderfully with simple steamed jasmine or brown rice, light stir-fried veggies, or even a crisp Asian slaw. The textures and flavors balance beautifully for a fulfilling meal.
Creative Ways to Present
Try serving your dumplings standing upright in small bamboo steamers or on a long platter lined with banana leaves for an authentic vibe. Arrange dipping sauces in small bowls surrounded by edible flowers or microgreens for an eye-catching appetizer setup.
Make Ahead and Storage
Storing Leftovers
Leftover dumplings keep well in an airtight container in the fridge for 2 to 3 days. To keep their crispness, reheat them in the oven or an air fryer rather than the microwave.
Freezing
The best part about this Crispy Baked Asian Dumplings Recipe is its freezer-friendly nature. Freeze the dumplings on a tray before packing them into a sealed freezer bag. They’ll stay good for up to a month and cook wonderfully straight from frozen.
Reheating
To reheat, place dumplings on a parchment-lined baking tray and bake at 375°F (190°C) for 8–10 minutes, or air-fry for 5–6 minutes until piping hot and crisp again. This method preserves their delightful crunch like they just came out of the oven.
FAQs
Can I make these dumplings vegan?
Absolutely! Simply swap the ground pork and shrimp for plant-based mince or finely chopped mushrooms and tofu. Use vegetarian oyster sauce or mushroom sauce and plant milk for the egg wash, and you’re all set.
Is it necessary to chill the dumplings before baking?
While not mandatory, chilling the dumplings helps them hold their shape better during baking and firms up the filling. It also makes handling easier and less sticky, especially if you’re new to folding dumplings.
Can I substitute dumpling wrappers with another type of dough?
Traditional dumpling wrappers work best because they’re thin and pliable, allowing that crispy exterior. Using wonton wrappers is fine, but avoid thick dough as it could affect cooking time and texture.
What is the best oil to use for brushing the dumplings?
Neutral oils like vegetable, canola, or grapeseed oil are perfect as they don’t overpower the flavor. Sesame oil adds a lovely nutty aroma but can be blended with neutral oil to avoid becoming too intense.
Can I bake these dumplings without the egg wash?
Yes, you can skip the egg wash if you prefer, especially for a vegan version. They may brown a little less and have a matte finish but will still crisp up nicely.
Final Thoughts
This Crispy Baked Asian Dumplings Recipe is truly a game-changer for home cooks craving authentic flavor with less hassle and greasiness. The harmony of the juicy filling with the crisp baked wrapper is irresistible and perfect for impressing guests or delighting yourself on any day. Give it a try—you’ll soon find it hard to go back to anything else.
Print
Crispy Baked Asian Dumplings Recipe
- Prep Time: 0h 40m
- Cook Time: 0h 20m
- Total Time: 1h 0m
- Yield: 40–45 dumplings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These Crispy Baked Asian Dumplings are a delightful twist on traditional dumplings, offering a crunchy exterior achieved through baking instead of frying. Filled with a flavorful mixture of ground pork, shrimp, and fresh vegetables, these dumplings are perfectly paired with a tangy and spicy dipping sauce. Ideal for a casual appetizer or a tasty snack, they combine authentic Asian flavors with a healthier cooking method.
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 using your hands or a clean kitchen towel to remove excess water, which prevents the filling from becoming 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. For seasoning, cook a small amount of filling in a skillet or microwave and adjust if necessary.
- Set up for wrapping: Prepare a clean work surface. Place dumpling wrappers, a small bowl of water, a baking sheet lined with parchment paper, and the filling nearby. Keep wrappers covered with a damp towel to prevent drying.
- Fill and fold the dumplings (simple pleated crescent method): Place one wrapper in your palm. Spoon about 1 to 1 1/2 teaspoons of filling onto the center. Moisten the edges with water using a fingertip. Fold in half to form a half-moon shape, pressing out air pockets. Create 4–6 small pleats along one side, sealing each firmly. Ensure the dumpling is fully sealed with no gaps then place it flat-side down on the lined baking sheet. Repeat for all wrappers.
- Chill the dumplings (optional but helpful): Transfer the tray of wrapped dumplings to the fridge for 20–30 minutes to help them firm up. To freeze, freeze dumplings on the tray until solid, then package.
- Preheat and prepare the baking surface: Preheat oven to 425°F (220°C) or 400°F (205°C) for convection ovens. Line a large baking sheet with parchment paper or lightly oiled foil. Brush or spray lightly with neutral oil to prevent sticking and promote crispness.
- Oil and arrange the dumplings: Mix 2 tbsp neutral oil with 1 tbsp sesame oil. Lightly brush or toss dumplings in the oil mixture to coat. Arrange dumplings upright in tight rows on the baking sheet but not touching.
- Apply egg wash and sesame seeds: Beat 1 egg with 1 tbsp water for egg wash. Lightly brush the top ridges of dumplings, then sprinkle with sesame seeds for crunch and visual appeal.
- Bake the dumplings: Place the tray on the middle rack and bake for 10 minutes. Rotate tray for even browning and bake another 8–10 minutes until tops are golden and bottoms are deeply crisp. Optionally, in the last 3–4 minutes brush more oil on the bottoms and edges for extra crispiness.
- Prepare the dipping sauce: While baking, combine soy sauce, rice vinegar, sesame oil, sugar or honey, and chili oil in a bowl. Stir to dissolve sugar, then add scallions, ginger, and sesame seeds. Adjust seasoning to taste.
- Finish and garnish: Let baked dumplings rest 2–3 minutes after baking. Transfer to platter and garnish with sliced scallions, cilantro, and an optional drizzle of chili oil or chili crisp. 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 heated through and crisp again.
Notes
- For a vegetarian version, use plant-based mince and vegetarian oyster sauce.
- Removing excess moisture from cabbage filling prevents soggy dumplings.
- Chilling dumplings before baking helps them hold shape and improves texture.
- Adjust seasoning of filling after cooking a test portion for best flavor.
- Egg wash can be substituted with plant-based milk for vegan-friendly option.
- Freezing dumplings before baking allows for convenient make-ahead meals.
- Use neutral oil with a high smoke point for crisp baking results.
- Carefully brush oil during the last minutes of baking for an extra crispy, blistered finish.
