Quick Jiān Jiǎo

So Halloween 2020 is done, time for a snack. I’ve had some frozen asian dumplings kicking around the freezer, I intended to do a dumpling soup, but never got that far.

Maybe a quick fry/steam and a basic dipping sauce / drizzle will serve the purpose.

Do note, one could, If one was not lazy as I, do the quick fry for color, texture and taste, thence add a goodly amount of stock, some aromatics and have that dumpling soup, bring to a strong simmer and serve in bowls, with a drizzle of the sauce. But again, I am being lazy this night.

From Wikipedia:

Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western World.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo) and are traditionally served with a black vinegar and sesame oil dip. They can also be served with soup.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.

Fast Pot Stickers

Quick, Fast, Hot, and TASTY
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Main Course, Sauce, Side Dish
Cuisine Asian
Servings 2 people
Calories 726 kcal


  • 1 package Frozen Dumplings 12-16 count
  • 1/4 Cup Broth Chicken, Veggie
  • 1-2 tbsp Cooking Oil


  • 2 tsp Minced Garlic
  • 3 tbsp Soy Sauce Low Sodium
  • 2 tsp Grated Ginger
  • 2 tsp Chili Oil
  • 1 tsp Sugar
  • 2 tsp Rice Vinegar Mirin
  • 2 tsp Toasted Sesame Oil



  • Add all to glass bowl, stir to combine, let rest while prepring dumpings

Pot Stickers

  • Add oil to a medium fry pan over medium high heat
  • When oil shimmers, add dumplings, flat side down
  • Fry 2-3 minutes, looking for some color / cripsyness
  • Turn fry an additional 2-3 minutes
  • Add stock and cover to steam for 3-4 minutes
  • Remove cover and continue to cook to remove and left over stock
  • Serve on a plate, pass sauce to the side for drizzling


Another quick and dirty meal for two, or one hungry person
The trick is the technique, almost any asian dumpling can be used so tofu / mushroom for the vegans, shrimp for the pescatarians, and prok for the unwashed..
For vegetarians, use a veggie / mushroom broth, or a stock as desired.
The sauce can also be used in bowls of ramen, udon or other noodles for a quick meal as well
For the true “Hot Heads”, one can adjust the chili oil upwards and drop the sesame oil, or not depending on your taste, you are the boss of your sauce.


Calories: 726kcalCarbohydrates: 97gProtein: 17gFat: 32gSaturated Fat: 5gCholesterol: 10mgSodium: 2682mgPotassium: 77mgFiber: 6gSugar: 13gVitamin A: 63IUVitamin C: 26mgCalcium: 95mgIron: 4mg
Keyword Fried, Sauce, Steamed
Tried this recipe?Let us know how it was!

  Filed under: American, Asian, Cultural-Misappropriation, Fried, Quick, Sauce, Steam

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