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
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 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.
