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
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 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.
